How to make churros con chocolate, a traditional deep-fried Spanish dessert served with hot chocolate to be dipped in: a Spanish treat you can’t miss!
For the Churros
- Water —– 250 ml
- Sugar —– 1 tbsp, plus extra to coat
- Salt —– 1 pinch
- Flour —– 175 g
- Eggs —– 1
- Lemon —– 1 unwaxed, finely grated zest
- Oil —– for deep frying
For the Hot Chocolate
- Chocolate —– 225 g (dark), 70% cocoa solids
- Milk —– 900 ml
- Cream —– 175 ml, 48% fat
Preparation time —– 30 m
Cooking time —– 30 m
Recipe category —– Dessert
Recipe yield —– 5
Recipe cuisine —– Scandinavian
HOW TO MAKE MEXICAN CHURROS CON CHOCOLATE
FOR THE CHURROS
To prepare the Mexican churros first put the water, sugar and salt into a pan and bring to a boil, stirring.
Remove from the heat, add the flour all at once and beat until smooth.
Beat in the egg and lemon zest until smooth.
Heat the oil in a deep fat fryer or deep heavy-based pan.
Spoon the churros mixture into a piping bag fitted with a fluted nozzle.
Pipe 7.5 cm lengths of dough directly into the hot oil and cook for 3-4 minutes until golden, turning once.
Do this in batches as it is important not to overcrowd the pan.
Put about 6 tablespoons sugar on a flat plate.
Use a slotted spoon to remove the cooked churros from the oil.
Quickly drain on absorbent kitchen paper, then roll in the sugar.
FOR THE HOT CHOCOLATE
Melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water.
Put the milk and cream in a pan.
Add the melted chocolate, stirring to combine.
Heat gently for a few minutes, stirring continuously until piping hot, but not boiling.
Pour the hot chocolate into heatproof mugs and serve with the churros.
Recipe by: Fine Dining Lovers