Churros with chocolate & espresso sauce recipe

These churros with chocolate and espresso sauce are a crowd-pleasing favourite. The coffee amps up the flavour of the chocolate sauce but you can leave it out if you prefer.

Churros have to be amongst my all-time favourite sweet treats so I decided to end my year of recipes on a sugary high. It’s also the festive season when we stop worrying about calories. We know January is coming when the new year’s resolutions kick in.

It’s been a particularly marvellous year for me work-wise. Not only did I write and produce my second cookbook which is due to be published in March 2015 by Penguin Random House, but I got to work with Breville – a top-end appliance brand from Australia.

These slightly crunchy churros aka Spanish doughnuts are perfect served with a chocolate dipping sauce. The dark chocolate and espresso give the sauce an intense slightly bitter flavour. It’s quite thick, which is a departure from the traditional, but simply add more cream and or milk if you want to thin it down a bit.

Recipe – churros

Ingredients

250 ml water
100 g butter
pinch of salt
2 T sugar
125 g bread flour
3 large eggs
¾ cup castor sugar
3 t cinnamon
oil for frying
chocolate espresso sauce
150g good quality dark chocolate with 70% cocoa solids
125 ml cream
60 ml 1/4 cup milk
60 ml espresso

Instructions

In a medium pot bring the water, butter, salt and two tablespoons of sugar to the boil.
Once boiling, add the flour and mix vigorously to make a roux. Set aside and allow to cool.
Beat 3 eggs and then add this to the roux and continue to beat. Use an electric mixer for this. You will now have a nice thick paste.
Heat the oil in the Breville Quick fry to 190C. You can drop a little batter in to test if it’s ready.
Fill a piping bag fitted with a big nozzle and carefully pipe long strips of batter directly into the oil, cutting off the ends with a knife when long enough. It will immediately start bubbling. Be careful not to overcrowd the pan, and fry a maximum of 3 at a time. Turn the churros over when they are brown on one side and continue to cook the other side until golden. Remove them with a slotted spoon and drain them on kitchen paper.
Mix the cinnamon and castor sugar together and toss the churros in this while they are still warm. Use tongs if necessary.
To make the sauce, put all the ingredients except the espresso in a double boiler and melt together. Once it is a nice glossy consistency, add the freshly made espresso, stir and serve.

Notes

Leave the espresso out if you prefer chocolate sauce on its own.

Author: Sam Linsell

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15 Comments

Love churros!! I have been craving them for a month now, I just hate having to deep fry anything. Do you make deliveries?

Drool….

Congrats it sounds like you have had a fabulously successful year.
Once again beautiful images .

I’ve never made churros but these look too good not to try, love the chocolate-espresso sauce!

I agree Jess, deep frying is not healthy at all. I avoid but they are just too delish.

Ummm yes please!!! I will take some of these right now!!

wow nice photography!

Oh my gosh! These churros look absolutely delicious!!! =) I think the diet can wait…cause I must try your recipe!

xoxox

Wow!! Love these shots and congrats for having a wonderful 2014!! Wishing you even more wonderful 2015!

Delicious Churros & Awesome Click! 🙂

this recipe looks amazing!!! I’m going to make it in a minute, but I was wondering whether it’s supposed to be 160 ml espresso for the sauce or was the one a typo? I’m gonna do 60ml for now. Thanks for the recipe.