Easy Churros & Chocolate Sauce

Name: Easy Churros & Chocolate Sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 serving
Ingredients: 250 ml water; 100 gm butter; 1 pinch salt; 160 gm plain flour; 3 eggs; 750 ml vegetable oil; 100 gm dark chocolate; 200 ml cream; 200 gm caster sugar; 20 gm cinnamon; 1/2 tsp Chilli or even salt for sprinkling on top

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Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings
6

Easy Churros & Chocolate Sauce

Iris Warren

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Ingredients

Servings

250 ml water 1 cup
100 gm butter unsalted,
1 pinch salt
160 gm plain flour 1 1/4 cups
3 eggs 2 if very large
750 ml vegetable oil 3 cups

Chocolate Sauce

100 gm dark chocolate good quality up to 70% chopped
200 ml cream 3/4 cup

Sugar for sprinkling

200 gm caster sugar 1 cup
20 gm cinnamon 1 Tablespoon
1/2 tsp Chilli or even salt for sprinkling on top optional

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Instructions

Chocolate Sauce

Start by making the chocolate sauce. Warm the cream, take off the heat and stir in the chocolate till melted. Keep warm. It will thicken up more once cooled. ( if you like a thinner sauce add a little more warmed cream and mix through.)

Churros dough

Put the butter water and salt into a small pot and heat until the butter is just melted. Stir in the flour and mix well to combine. Stir over a low heat for 1 minute. Cool for a couple of minutes.
Add the eggs one at a time mixing well after each addition. The batter will be quite stiff . .
Spoon the batter into a piping bag with a star tube
Prepare a flat plate with the 200 gm sugar and cinnamon mixed together. This will be to roll the Churros in when they are cooked.
Choose a low sided pot or deep fry pan. Put this on a medium heat. Test the temperature by dropping a small amount of dough into it and check if it bubbles.
When the oil is ready begin to pipe long fingers of dough into the pan only a couple at a time. Cut the length of churros fingers you'd like as they come out of from the piping bag. A pair of scissors or a small knife will make it easier to break them off into fingers.
Fry them , turning till they are golden then remove them with tongs onto draining paper. Once drained roll them in the cinnamon sugar and put onto a plate
Serve with chocolate sauce

Notes

Make sure the batter isn't too hot when you add the eggs
If your batter is very thin and runny you will need to add a little extra flour
Make sure the oil is at 180 C before you pipe in your churros or they will soak up too much oil.