Churros with Creamy Chocolate Dip
Golden crispy churros paired with a rich chocolate dip
Crispy golden churros served with a luscious chocolate dip made with cream and a hint of coffee.
Equipment
Ingredients
Creamy Chocolate Dip
dark chocolate semi-sweetened (chopped)
80 g
Olper's cream (cold)
100 ml
instant coffee
0.5 tsp
salt
1 pinch
unsalted butter (room temperature)
15 g
Olper's milk (cold)
60 ml
Churros
unsalted butter (cold)
50 g
Olper's milk (cold)
120 ml
water
120 ml
sugar
12 g
salt
1 pinch
all-purpose flour (sifted)
120 g
egg (room temperature)
3 pcs
vanilla essence
2.5 ml
cooking oil
500 ml
caster sugar
100 g
cinnamon powder
3.5 g
Instructions
Prepare Creamy Chocolate Dip
Melt chocolate with cream and coffee using a double boiler method
Cool Chocolate Dip
Allow the chocolate dip to cool to room temperature
Prepare Churro Dough
Create the choux pastry base by boiling liquids and adding flour
Cool the Dough
Let the churro dough cool completely before adding eggs
Incorporate Eggs
Beat eggs one at a time into the cooled dough
Heat Oil for Frying
Heat oil to the correct temperature for frying
Pipe and Fry Churros
Pipe churro dough into hot oil and fry until golden brown
Prepare Cinnamon Sugar Coating
Mix caster sugar with cinnamon powder for coating
Coat Churros
Toss hot churros in cinnamon sugar mixture
Serve
Serve hot churros with the creamy chocolate dip
Original recipe
Storage
Best served fresh. Reheat in oven to restore crispiness. Chocolate dip can be stored separately in fridge for up to 5 days.
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