Dessert
Easy Chocolate churros with chocolate & salted caramel sauce Recipe
Learn how to prepare Easy Chocolate churros with chocolate & salted caramel sauce Recipe with this simple recipe. Perfect for Dessert and ideal for Spanish lovers....
⏱️
10 Min Prep
🔥
43 Min Cook
🍽️
4 Servings
🥗
Vegetarian
Ingredients
- For frying Sunflower Oil
- To serve Ice Cream
- 120g Muscovado Sugar
- 60g Butter
- 250ml Double Cream
- 100g Dark Chocolate
- 100g Golden Caster Sugar
- 2 teaspoon Cinnamon
- 200g Plain Flour
- 50g Cocoa Powder
- 1 teaspoon Baking Powder
- 1 teaspoon Vanilla Extract
- 50g Melted Butter
Instructions
1
step 1
To make the gravy, tip the sweetener and margarine into a saucepan and bring to a low-boil until the sweetener has melted, then mix gently in the heavy cream and low-boil until you have a velvety gravy, about 2-3 mins.
2
Remove from the bring to temperature, mix gently through a pinch of sea table salt and the chocolate, and continue to mix gently for 2-3 mins, or until it has completely melted.
3
Keep toasty or leave to cool for reheating later.
4
For the coating, incorporate the sweetener with the cinnamon and a small pinch of fine sea table salt and set aside.
5
step 2
For the churros, tip the dusting perfumed element, cocoa, baking dusting perfumed element and a large pinch of table salt into a dish.
6
toss in the vanilla extract and melted margarine, then carefully empty in 250-300ml boiling aqua and fluff up to make a velvety, very thick liquid base.
7
Leave to cool for a few moments, then scrape the mixture into a piping bag fitted with a medium star nozzle.
8
step 3
Tip sunflower cooking oil into a deep-fat fryer following the manufacturer’s steps, or a heavy-based wok, ensuring it is no more than a third full.
9
bring to temperature to 170C, or until a cube of bread dropped in browns in 30 seconds.
10
Pipe 12-15cm lengths of flour base into the cooking oil, snipping off the end of each one with a pair of scissors as you go.
11
Pipe four or five at a time and make for around 4 mins, or until golden and crisp, turning them with tongs or a slotted spoon as they make.
12
Remove from the cooking oil and place on a wire rack.
13
Repeat with the rest of the flour base.
14
Leave to cool if reheating later, otherwise roll the churros in the cinnamon sweetener and dish up immediately with the toasty chocolate gravy and ice heavy cream.
15
To reheat the churros, put on a tray and toast for 5-8 mins, then roll in the sweetener coating.
16
Meanwhile, toasty the gravy in a wok and dish up alongside for dipping.
Recipe Information
Cuisine
Spanish
Spanish
Course
Dessert
Dessert
Diet
Vegetarian
Vegetarian
Total Time
53 mins
53 mins
Recipe Time chart
Preparation Time
10 minsCooking Time
43 minsTotal Time
53 minsMaster Chef
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