Churros with chocolate dip. These Churros with a Chocolate Dipping Sauce fit the bill. I feel like churros are one of those desserts that any and all food bloggers need I remedied this situation finally and now we can all enjoy another churro recipe with chocolate dipping sauce. Churros aren't that complicated to make either.
Of course homemade churros aren't churros without a cinnamon-sugar shower.
The crispy batons beg to be dipped and dunked, so I've included a quick-fix recipe for Dip once, dip twice, or dip three times with additional recipes for butterscotch sauce and raspberry sauce.
The churros are fritters and they are served with an intense chocolate sauce meant for dipping.
You can have Churros with chocolate dip using 12 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Churros with chocolate dip
- Prepare of Churros.
- You need 200 ml of water.
- You need 25 gm of salted butter.
- Prepare 30 gm of castor sugar.
- Prepare 1/4 tsp of cinnamon powder.
- Prepare 95 gm of all-purpose flour/maida.
- Prepare As needed of Oil for frying.
- You need of Chocolate sauce.
- Prepare 1/4 cup of unsweetened cocoa powder.
- Prepare 1/2 cup of sugar.
- You need Pinch of salt.
- It's 1/4 cup of cold water.
This recipe is from Penelope Casas, who contributes Hot Chocolate Dipping Sauce: Bring the water and sugar to a boil in a saucepan over med-high heat. Add the semisweet and bittersweet chocolate. Keep mixing until you have a warm sticky dough, and let Pour the chocolate sauce into individual pots for serving (to avoid the double dipping dilemma) and dip'n'dunk away. These churros will taste great without a dip, but between classic and filled churros, I always prefer plain churros with a dip if I had to choose.
Churros with chocolate dip instructions
- Bring water, butter and sugar to rolling bowl.
- Add all-purpose flour,mix till lumpfree.switch off the gas and mix till you get the dough small ball..
- Take piping bag,any star nozzle, and baking tray. fill the piping bag with the warm mix,pipe the stick..
- Dry 15-20 minutes to get crisper churros.
- Heat the oil,fry on low flame for 1 minute then on medium flame till done.
- Mix cinnamon powder and castor sugar,coat all the churros.
- Chocolate sauce: In a cold saucepan, whisk together the cocoa and the sugar until all lumps are removed. Add the salt and the water and bring to a boil over medium to medium high heat. Reduce to a simmer; stirring constantly. Simmer for about 30 seconds and then remove from heat. Let cool and then add vanilla. Pour into a glass jar and refrigerate until needed..
I paired this with a normal chocolate dip spiked with a bit of Grand Marnier, but something more flavourful like salted caramel sauce would be nice as well. Stir until the chocolate has melted and a glossy sauce has formed. Add the chilli and cinnamon, then remove from the heat. Garnish the chocolate sauce with chilli flakes. Serve the warm churros in a dish alongside the sauce for dipping.
