Churros with Warm Chocolate Dipping Sauce by Wahaca

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Churros with Warm Chocolate Dipping Sauce

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Churros with Warm Chocolate Dipping Sauce

Mexican

Dessert

30 mins

Sweet

Easy

Serves

What could be better than a warm stack of cripy, delicious churros? Not much, says Wahaca co-founder Thomasina Miers: "When it comes to desserts, our churros with chocolate are pretty hard to beat and bring a perfect end to any feast. We recommend dropping them down in the middle of the table, warm from the fryer, with plenty of dipping sauce, and let battle commence. If you’re lucky enough to have a bottle on the shelf, these go very well with the caramel and vanilla notes of a 100% agave añejo tequila. Sip and dip to your heart’s content."

Find more delicious Mexican recipes to cook at home at Wahaca at Home.

Recipe courtesy of

Ingredients

90g (3¼oz) caster sugar
1 tbsp ground cinnamon
125g (4¼oz) plain flour
125g (4¼oz) self-raising flour
A pinch of sea salt
2 tbsp olive oil
1l (1¾pt) sunflower oil, for frying

For the Chocolate Sauce

200g (7oz) dark chocolate, roughly chopped
50g (1¾oz) milk chocolate, roughly chopped
2 tbsp golden syrup
300ml (½pt) double cream

Method

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Method

Mix the sugar and cinnamon together and set aside. In a saucepan, melt the chocolate, syrup and cream over a low heat.
Sift the flours with the salt into a heatproof bowl and make a well in the centre. In a separate bowl, mix the olive oil and 450ml (16fl oz) boiling water, then pour into the well, beating with a fork until sticky. Leave for 10 minutes.
Fill a large saucepan with the sunflower oil about one-third full and heat until a small piece of bread browns in less than 30 seconds. Put the dough in a piping bag with a star-shaped nozzle and squeeze out churros directly into the oil, three at a time to avoid sticking. Fry for 3 to 4 minutes until golden.
Remove with a slotted spoon and drain on kitchen paper. Sprinkle with the cinnamon sugar and serve with the chocolate sauce.

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