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
Churros with chocolate and espresso sauce
- 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
- 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.