Churros with Salted Chocolate Sauce

How to make Churros with Salted Chocolate Sauce.

  • 3/4 cup (180ml) pure (thin) cream
  • 100g dark (70%) chocolate, chopped
  • 150ml Moro Delicado Light Taste Olive Oil, plus extra to shallow-fry
  • 1 vanilla bean, split, seeds scraped
  • 2 1/2 cups (375g) plain flour
  • 1 large egg
  • 1/2 cup (110g) caster sugar
  • 1 tsp ground cinnamon
  • 1. Place the cream and chocolate in a saucepan over low heat. Stir until chocolate is melted. Add 1/2 tsp salt flakes. Keep warm.
  • 2. Place Moro Delicado Light Taste Olive Oil and half vanilla seeds in a saucepan over medium heat and stir for 2 minutes to infuse. Add pinch of salt and 2 1/2 cups (625ml) water, and bring to the boil. Stir in flour until thick and combined. Cook, beating the dough, for 2 minutes to cook out flour. Remove from heat and beat in the egg. Cool slightly, transfer to a piping bag fitted with a 1.5cm fluted nozzle.
  • 3. Fill a deep frypan with 2cm Moro Delicado Light Taste Olive Oil and heat to 170°C (a cube of bread will turn golden in 2 minutes when oil is hot enough).
  • 4. Squeeze dough into hot oil in 12-15cm strips and cut ends. Fry, turning regularly, for 4-5 minutes or until golden. Remove cooked churros and drain on paper towel. Repeat with remaining dough.
  • 5. Toss in caster sugar, cinnamon and remaining vanilla seeds while hot. Serve hot with the warm salted chocolate sauce.
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