Recipe for Churros with a chocolate cinnamon sauce – the perfect snack for a sweet tooth
2 cups (250 g) cake flour
1 teaspoon (5 ml) baking powder
a pinch of salt
200-350 ml boiling water
50 g melted butter
1 teaspoon (5 ml) vanilla essence / extract
cinnamon sugar for dusting (mix 1/2 cup sugar with 1 teaspoon ground cinnamon)
about 750 ml canola oil for frying
For the chocolate sauce:
250 g dark chocolate
250 ml fresh cream
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
For the sauce: Heat the cream over the stovetop in a small saucepan. Cut the chocolate into smaller chunks, then add it with the spices to the cream as soon as it comes to a boil. Remove from the heat immediately and stir for a while until the chocolate has melted completely and you have a smooth sauce. Set aside.
For the churros: Combine dry ingredients for churro dough in a medium sized bowl. Mix all wet ingredients and add it to the dry, mixing well until all is combined. Add more water if necessary to create the desired consistency – the mixture should be able to just hold shape.
Put the dough in a piping bag fitted with star nozzle, then let it rest for 15 minutes.
Heat the oil in a heavy based pot to about 180 C, then pipe the churro dough into the oil (about 10 cm long). Fry until golden on both sides, turning them with two forks. Remove with a slotted spoon and drain on kitchen paper. Sprinkle with cinnamon sugar, then serve with warm chocolate sauce.
Recipe courtesy of The Food Fox. Visit the blog for more delicious recipes. Recipe copyright – Ilse van der Merwe. Photo copyright – Tasha Seccombe.