Churros with Chocolate Dipping Sauce. Serve the churros warm with the warmed chocolate sauce for dipping and dunking and dredging. As with almost every fried food out there, churros are best when eaten the day you make them. So plan on eating them all the same day or giving some away to friends or family, they'll be so happy you did.
When you've cooked all the churros, toss with any remaining cinnamon sugar and serve with the chocolate sauce, for dipping. 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. You can cook Churros with Chocolate Dipping Sauce using 14 ingredients and 8 steps. Here is how you cook it.
Ingredients of Churros with Chocolate Dipping Sauce
- It's of For the Churros:.
- Prepare 1 Cup of flour.
- It's 1 Cup of water.
- Prepare 1 of and 1/2 tablespoons sugar.
- It's 2 tablespoons of oil.
- Prepare 1/2 tablespoons of salt.
- It's of Oil for deep frying.
- It's of For the cinnamon coating:.
- It's 1/2 cup of sugar.
- You need 2 tablespoons of cinnamon powder.
- It's of For the chocolate sauce:.
- It's 250 ml of fresh cream.
- Prepare 200 g of plain dairy milk chocolate.
- It's of You will also need a star nozzle (I used a 4cm nozzle) and a piping bag.
Chocolate sauce: Melt all of the chocolate sauce ingredients in a heavy based saucepan over low heat. Once combined and the chocolate has melted Arrange the churros on a serving platter and serve. Pour the chocolate sauce into individual pots for serving (to avoid the double dipping. Melt all the chocolate sauce ingredients in a heavy-based saucepan, really gently, and once the chocolate starts to melt, stir everything together Once you have finished making the churros, pour the chocolate sauce into individual pots (to avoid the double-dipping dilemma) and dip'n'dunk away.
Churros with Chocolate Dipping Sauce instructions
- Mix the 1/2 cup sugar and cinnamon powder and keep for later, to dip the Churros..
- In a pot, add water, salt, sugar and oil and bring to a boil, stirring continuously to dissolve sugar..
- After bringing to a boil, remove from the stove and add the flour and stir until a doughy ball forms..
- Remove dough ball from the pot and fill the dough in the piping bag with the nozzle..
- Pipe 8cm sticks on a baking sheet and keep for frying..
- Heat oil on a medium to low heat so Churros can fry thoroughly, add two - three Churros at a time and deep fry until golden brown..
- Transfer fried churros onto a paper towel and then into the sugar and cinnamon mix..
- Chocolate Sauce Recipe: 1. Melt chocolate in a pot, and add the 250ml fresh cream, stirring continuously. 2. Keep stirring until cream and chocolate have completely mixed and keep on the stove until the chocolate sauce heats up. 3. Remove from stove after chocolate sauce is heated and transfer sauce into a glass bowl. Serve the warm Churros on a platter with the chocolate dipping sauce and enjoy!.
For the chocolate dipping sauce, combine the chocolate, milk, and salt in a small saucepan over medium heat. Transfer to a bowl for dipping, whisking as necessary. Try this delicious churro recipe with three dipping sauces. Since the churros are so standard, I wanted to make some fun sauces to liven them up. I couldn't decide quite what to make, so I ended up with three: spicy chocolate sauce, dulce de leche sauce, and mango sauce with a hint of lime.