Delicious Chocolate Churros Paired with Chocolate and Salted Caramel Sauce
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Prep Time15 Mins
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Cook Time35 Mins
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Total Time50 Mins
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DifficultyModerate
Ingredients
Instructions
Step 1: Prepare the Sauce
In a medium saucepan, combine 120g light muscovado sugar and 60g butter over medium heat. Stir gently and allow the mixture to come to a gentle simmer. Watch carefully to ensure the sugar fully dissolves; this will take just a few minutes. Once melted, gradually add 250ml double cream, stirring continuously. Keep simmering for about 2-3 minutes until the sauce thickens slightly and becomes luxuriously smooth.
Remove the saucepan from heat and mix in a pinch of sea salt along with 100g dark chocolate, broken into small pieces. Stir continuously for another 2-3 minutes, ensuring the chocolate melts completely and blends seamlessly into the sauce. You should end up with a rich, glossy chocolate sauce. If you're not serving immediately, keep it warm over very low heat or set aside to cool for later reheating.
For the sugar coating, combine 100g golden caster sugar, 2 tsp ground cinnamon, and a small pinch of fine sea salt in a bowl. This mixture adds a delightful sweetness and warmth to the churros.
Step 2: Make the Churros
In a large mixing bowl, sift together 200g plain flour, 50g cocoa powder, 1 tsp baking powder, and a generous pinch of salt. This ensures a uniform distribution of dry ingredients, crucial for even texture in your churros.
Next, incorporate 1 tsp vanilla extract and 50g melted butter into the dry mixture. Gradually pour in 250-300ml boiling water while whisking vigorously to create a smooth, thick batter. The batter should be similar in consistency to thick cake batter. Allow it to cool for a few minutes until it's manageable to handle. Once slightly cooled, transfer the mixture into a piping bag fitted with a medium star nozzle. This will give your churros their classic ridged shape.
Step 3: Fry the Churros
Fill a deep-fat fryer or a heavy-based saucepan with sunflower oil, adhering to the manufacturer’s instructions. Ensure the oil is no more than one-third full to prevent overflow. Heat the oil to 170°C; you can test its readiness by dropping in a small cube of bread—it should turn golden brown within about 30 seconds.
Carefully pipe lengths of churro dough, about 12-15cm long, into the hot oil. Snip off the ends with scissors as you go to maintain clean edges. Fry in small batches of four or five to avoid overcrowding, which can lower the oil temperature and affect cooking. Cook for approximately 4 minutes, turning them with tongs or a slotted spoon for even browning. Once they are golden and crispy, remove them from the oil and place them on a wire rack to drain excess oil.
If you plan to enjoy the churros later, let them cool completely. Otherwise, roll the freshly fried churros in the cinnamon-sugar mixture while they’re still warm, ensuring an even coating. Serve immediately alongside the warm chocolate sauce and a scoop of creamy vanilla ice cream for a truly indulgent treat.
Reheating Tips
If you need to reheat any churros, place them on a tray and bake in a preheated oven at 180°C for 5-8 minutes. After reheating, roll them again in the sugar coating for that fresh, crispy exterior. Meanwhile, gently warm the chocolate sauce in a pan for a delightful dipping experience.
Serving Suggestions
For an extra touch, consider garnishing with additional chocolate shavings or a sprinkle of sea salt on the sauce. Serve the churros with small bowls for dipping, creating an interactive dessert experience that everyone will enjoy!