Chocolate churros with chocolate & salted caramel sauce
- Tom Kerridge
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Serves 5-6 (makes about 25 churros)
More effort
Prep: 20 mins
Cook: 30 mins
A star rating of 5 out of 5.2 ratingsRate
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Transform this popular Spanish street food into an indulgent dessert. It features a silky sauce for dipping, which you can use in lots of other ways
Vegetarian
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Classic vanilla ice cream
A star rating of 4.4 out of 5.18 ratings
Brandy butter ice cream
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Ingredients
Nutrition
Units:
MetricUS
-
sunflower oil
for deep-frying
-
vanilla ice cream
to serve (optional)
For the sauce
-
120g light muscovado sugar
-
60g butter
-
250ml double cream
-
100g dark chocolate
broken into small pieces
For the sugar coating
- 100g golden caster sugar
- 2 tsp ground cinnamon
For the churros
-
200g plain flour
-
50g cocoa powder
sifted
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1 tsp baking powder
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1 tsp vanilla extract
-
50g butter
melted butter
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Nutrition: Per serving
- kcal816
- fat54g
- saturates29g
- carbs70g
- sugars41g
- fibre5g
- protein7g
- salt0.9g
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Method
-
step 1
To make the sauce, tip the sugar and butter into a saucepan and bring to a simmer until the sugar has melted, then stir in the cream and simmer until you have a smooth sauce, about 2-3 mins. Remove from the heat, stir through a pinch of sea salt and the chocolate, and continue to stir for 2-3 mins, or until it has completely melted. Keep warm or leave to cool for reheating later. For the coating, mix the sugar with the cinnamon and a small pinch of fine sea salt and set aside.
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step 2
For the churros, tip the flour, cocoa, baking powder and a large pinch of salt into a bowl. Add the vanilla extract and melted butter, then carefully pour in 250-300ml boiling water and whisk to make a smooth, very thick batter. Leave to cool for a few minutes, then scrape the mixture into a piping bag fitted with a medium star nozzle.
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step 3
Tip sunflower oil into a deep-fat fryer following the manufacturer’s instructions, or a heavy-based pan, ensuring it is no more than a third full. Heat to 170C, or until a cube of bread dropped in browns in 30 seconds. Pipe 12-15cm lengths of dough into the oil, snipping off the end of each one with a pair of scissors as you go. Pipe four or five at a time and cook for around 4 mins, or until golden and crisp, turning them with tongs or a slotted spoon as they cook. Remove from the oil and place on a wire rack. Repeat with the rest of the dough. Leave to cool if reheating later, otherwise roll the churros in the cinnamon sugar and serve immediately with the warm chocolate sauce and ice cream. To reheat the churros, put on a tray and bake for 5-8 mins, then roll in the sugar coating. Meanwhile, warm the sauce in a pan and serve alongside for dipping.
Recipe from Good Food magazine, October 2024
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A star rating of 5 out of 5.2 ratings
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