So I went to to an awesome place in the city of Perth (Australia) called San churros. Which is only the most awesome place for churros ever. It reminded me about when I made a whole batch in a restaurant a few years back, and I got inspired to put my own little twist on it. I remember in the restaurant we made chocolate sauce to go with the churros, however I wanted change that up slightly. Instead I decided to serve it with hot melted chocolate.
Now I do agree that not many people could really argue with chocolate, extra sugar and cream heated up together. However, I wanted to give more of a subtle vibe to this recipe. So you’ll notice that in this recipe, I am just serving the churros with the melted chocolate. What I feel this does is it helps to give that hot, chocolaty churro experience, and it allows you to correlate with the quality of the chocolate. Which brings me to another point, I am just using milk chocolate but please to not limit yourself. If you like milk chocolate use milk chocolate or if you like white chocolate, dark chocolate, orange chocolate, chocolate with hazelnuts……..go for it.
I hope you have a lovely week, have fun in the kitchen and if you like this recipe and don’t want to miss out on any upcoming posts, feel free to subscribe.
Churros recipe with hot melted chocolate
Crispy, comforting, cinnamon sugar coated churros with hot melted chocolate. You serve this to your guests, they'll just complain that you didn't serve enough.
- 75 g plain flour
- 75 g self-raising flour
- 100 g butter
- 3 eggs
- 250 ml water
- Sun flour oil for frying
- A pinch of salt
- 100 g castor sugar
- 15 g cinnamon
- 200 g of chocolate of your choosing I'm just using milk chocolate.
- Sift both flours and salt in a bowl.
- Put the water and butter in a pot on high heat, once it comes to the boil turn the heat off.
- Add the flour and thoroughly mix through. You want a mixture of a dough that is well combined and doesn't stick anywhere in the pot. Add the dough to a bowl and allow to cool for about 5-10 minutes.
- Add the eggs one at a time beating through on each occasion. Spoon the mixture into a piping bag preferably with a star nozzle.
- Mix the sugar and cinnamon evenly in a tray or bowl and set aside.
- If you have a deep fryer of some sort at home that's great but if you don't just add enough oil to a pot or pan so that the churros will be able to be fried evenly on both sides. Get the oil to 170 degrees Celsius or if you don't have a thermometer put the stove on low-medium heat and add a small bit of bread, once the bread is bubbling and goes golden in the oil your ready to rock and roll.
- Use a small sharp knife or a pair of clean scissors to cut the pastry when piping it in the oil. Make sure that you cut the dough close enough to the oil so that it doesn't splash but rather gets placed in nicely. Fry on both sides until the churros are golden brown.
- Use a pair of tongs or a large spoon with holes in it to transfer the churros on paper towel to drain.
- Toss the churros in the cinnamon sugar (make sure that when you add them, they are still hot). Keep this cycle going until all the churros are cooked.
- Heat up some ramekins or something similar in an oven or microwave.
- Add the chocolate to a bowl and melt in a microwave, then transfer the melted chocolate in the hot ramekins. Serve with the chorros on a plate, platter or board.