Homemade Churros With Choco Dipping

It has been raining since this afternoon (and is still raining now). The weather was really cooling and I couldn't ask for more appropriate weather to have these yummylicious lil' churros for tea time. I've make a warm choco sauce for dipping and it is certainly a great way to make your tummy smile.

I love the combination of the warm choco sauce against the crunchy churros exterior and soft interior. It is really yummy and super easy to make. Try this for yourself and I am sure you'll love it too!

(Recipe Source from Just A Taste)

Prep Time  : 5 mins
Cook Time : 20 mins
Total Time : 25 mins
Makes       : 20 pcs of 2" length

For the churros:
1 cup water
1 1/2 tbsp sugar
1/2 tsp salt
2 tbsp vegetable oil
1 cup all-purpose flour

For the cinnamon sugar coating:
1/2 cup sugar
1 1/2 tsp ground cinnamon

For the chocolate sauce:
100g dark chocolate, chopped
1/2 cup heavy cream

1. Combine and mix well the sugar and ground cinnamon in a shallow dish. Set aside until needed.

2. In a small saucepan over medium heat, whisk together water, sugar, salt and vegetable oil. Bring the mixture to a boil and then remove from heat. Stir in the flour, mixing until all flour well incorporated, forming into a ball dough.

3. Heat enough oil about 3-4 inches in a thick bottomed pot over medium high heat.

4. Transfer the dough into a heavy-duty piping bag with a large star tip. Pipe the dough about the length of 4 inches or your desired length over the hot oil and cut with a scissors to release it into the oil. Pipe 2-3 churros at a time. Fry until golden brown and thoroughly cooked. Drain in a paper towel and let it rest for few minutes before coating with the cinnamon sugar mixture.

5. Serve with warm choco sauce.

To make the choco dipping:
6. Place the chopped chocolates into a small bowl.

7. In a saucepan over medium heat, warm the heavy cream and pour into the chopped chocolates. Let it sit for a minute and stir till smooth.

● If you don't have large star tip, you can omit it but you won't get the ridges like you'll get from the star tip.

● The dough is quite hard. You need to use heavy-duty piping bag or cloth pastry bag. If you use the regular piping bag, afraid that it might not be able to hold the pressure and split open when squeezed.

● When warming the heavy cream, be careful not to boil it. We just want the cream to be hot not bubbling.

Make this recipe? Don't forget to snap a photo of it and tag #msyummyliciousrecipe on social media! I would love to see them! Enjoy my recipe!

First Commenter...(+/-)



Blogger Widget