CHURROS CON CHOCOLATE


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!


INGREDIENTS


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

INFO BOX


Preparation time —– 30 m

Cooking time —– 30 m

Recipe category —– Dessert

Recipe yield —– 5

Recipe cuisine —– Scandinavian


PREPARATION


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

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