CHURROS WITH CHOCOLATE
Provided by Claire Robinson
Categories dessert
Time 20m
Yield about 1 dozen (4-inch) churros
Number Of Ingredients 7
Steps:
- Special equipment: Piping bag fitted with a large star decorating tip
- Make the dough by heating water, sugar and salt in saucepan over medium heat until hot. Add the flour all at once and stir vigorously for 1 minute on the heat to dry the mixture out. Remove from heat and transfer the dough to a stand mixer bowl; mix on low speed until there is no longer steam escaping from the dough. With the mixer running on medium, add the eggs, 1 at a time, incorporating completely until a shiny, smooth texture forms before adding the next egg, and then the egg yolk. Scrape down the mixer bowl with a rubber spatula between each addition. Transfer the dough to the piping bag.
- Pour oil into a large heavy bottomed pot to a depth of 4 inches; heat over medium-high heat to 375 degrees F.
- To fry the churros, carefully squeeze the dough from the piping bag directly over the oil in 3 to 4-inch lengths, cutting the dough at the tip with a butter knife and gently dropping them into the oil. Turn frequently with a Chinese strainer or tongs until golden brown, about 3 minutes. Work in batches to prevent overcrowding the pan and allowing the oil to reheat to 375 degrees F between each batch. Drain the churros on a paper towels and then toss in sugar to coat while still warm.
- Melt the chocolate in a glass bowl set over a pan of barely simmering water. Arrange the curros on a serving platter and serve the chocolate sauce alongside. Enjoy!
- Cook's Note: Self-rising flour makes the churros a bit lighter and fluffier, but all-purpose flour works just fine. Pick your favorite flavored chocolate; I love the flavor of orange and chocolate or even bacon chocolate with these churros!
CHURROS AND HOT CHOCOLATE
Steps:
- Churros: 8 cups vegetable or olive oil 1 cup water 1/2 cup margarine or butter 1/4 teaspoon salt 1 cup all-purpose flour 3 eggs 1/4 cup sugar 1/4 teaspoon ground cinnamon, optional
- Hot Chocolate: 4 ounces dark chocolate 2 cups milk 1 tablespoon cornstarch 4 tablespoons sugar
- Heat the oil in a deep frying pan to 360 degrees F.
- To make the churro dough, heat the water, margarine, and salt to a rolling boil in a 3-quart saucepan. Add the flour and stir vigorously over low heat until mixture forms a ball, approximately 1 minute and remove from heat. Beat eggs until smooth and add to the saucepan while stirring the mixture.
- Spoon the mixture into a piping bag with a star tip. Squeeze 4-inch strips of dough into the hot oil. Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side. Drain on paper towels. Mix the sugar and cinnamon in a bowl and roll the churros in the sugar mixture. Set aside until ready to serve.
- To prepare the hot chocolate for dipping, place the chocolate and half the milk in a saucepan over very low heat and cook, stirring, until the chocolate has melted. Dissolve the cornstarch in the remaining milk and whisk into the chocolate with the sugar. Cook on low heat, whisking constantly until the chocolate thickens, approximately 5 minutes. Remove and whisk until smooth. Pour chocolate into cups and serve with churros.
CHURROS WITH CHOCOLATE SAUCE
These churros are extra special: crispy and sweet on the outside, custardy and soft on the inside, like a fried cream puff dusted in cinnamon sugar. Organic sugar is key for the coating -- it adds flavor and crunch.
Provided by Food Network Kitchen
Categories dessert
Time 1h25m
Yield about 26 churros
Number Of Ingredients 16
Steps:
- For the chocolate sauce: Scrape the vanilla seeds into a small saucepan; add the vanilla bean, cream, brown sugar, cocoa powder, cinnamon and salt and cook over medium-high heat, whisking occasionally, until the sugar is dissolved, no lumps of cocoa powder remain and the mixture is simmering, about 4 minutes. Remove from the heat, discard the vanilla bean and add the chocolate, stirring to melt. Let sit until ready to serve (the sauce will thicken as it sits).
- For the churros: Whisk together the cinnamon and 1 cup of the organic sugar in a medium bowl; set aside.
- Scrape the vanilla seeds into a medium saucepan; add the vanilla bean, milk, butter, salt and remaining tablespoon organic sugar and bring to a simmer over medium-high heat. Remove and discard the vanilla bean, add the flour and use a wooden spoon to vigorously mix until the dough comes together, about 30 seconds. Transfer to the bowl of a stand mixer and let cool slightly, about 5 minutes.
- Fit the stand mixer with the paddle attachment and beat the mixture on medium-low speed. Add the eggs to the dough one at a time, making sure to incorporate each egg before adding the next. (The dough will look broken at first.) Continue to beat, scraping the bowl occasionally, until the dough is smooth, glossy and somewhat stretchy (pull off a small piece of dough and stretch it--it shouldn't break). Spoon the dough into a pastry bag fitted with a large closed star tip.
- Line a baking sheet with paper towels. Pour the oil into a large pot until it comes halfway up the sides. Fit the pot with a deep-frying thermometer and heat the oil over medium-high heat until the thermometer registers 350 degrees F.
- Holding the pastry bag at an angle so the tip is a few inches above the surface of the oil, squeeze out the dough, moving the bag as you squeeze so the dough is piped in a 6-inch length into the oil (use a paring knife to cut off the dough at the tip to release it into the oil). Repeat the process to make 4 more churros. Fry the churros, turning once and adjusting the heat as needed to maintain the oil temperature, until deep golden brown on all sides, 2 to 3 minutes per side. Transfer to the lined baking sheet for a moment, then toss in the reserved cinnamon-sugar mixture. Repeat with the remaining dough.
- Serve the churros with the warm chocolate sauce.
CHURROS CON CHOCOLATE
Steps:
- For the dough: In a small saucepan, combine the milk, butter and salt and bring to a medium heat. When the butter has melted, add the flour and whisk to combine. Switch over to a wooden spoon and cook the dough until it pulls away from the sides of the pan and it has a slightly sweaty sheen on it, 3 to 4 minutes.
- Transfer the dough to a mixing bowl and let cool for 2 to 3 minutes. Using an electric mixer beat in the eggs 1 at a time. Do not add the next egg until the last one is completely combined.
- Place the batter in a pastry bag outfitted with a large star tip. Reserve.
- To make the chocolate sauce: Place 1-inch of water in a small saucepan and bring to a boil.
- In a heatproof mixing bowl, combine the chocolate, heavy cream, butter and corn syrup. Heat, stirring occasionally, until the chocolate is melted and all the ingredients are well combined.
- Cover the bowl with plastic wrap and remove the saucepan from the heat. Reserve.
- For the cinnamon sugar: In a bag or large mixing bowl, combine the sugar and cinnamon
- In a large saucepan heat the oil to 325 degrees F.
- Pipe the dough into the hot oil in sticks or desired shapes (I kinda like to make mine a little curly). This might be a little tricky at first, but you'll get the hang of it. Fry the dough until it is brown and crispy on all sides, 60 to 90 seconds total, turning frequently. Fry in batches.
- Remove the churros from the oil, blot on paper towels for a second and then toss in the cinnamon sugar. Be sure to do this while the churros are still hot. Serve immediately, while churros and melted chocolate are warm.
CHURROS
Try a fresh spin on doughnuts by piping them Spanish-style and serving with a thick and indulgent homemade dark chocolate sauce.
Provided by Sarah Cook
Categories Dessert, Dinner
Time 1h
Yield Makes about 20 churros
Number Of Ingredients 13
Steps:
- Boil the kettle, then measure 300ml boiling water into a jug and add the melted butter and vanilla extract. Sift the flour and baking powder into a big mixing bowl with a big pinch of salt. Make a well in the centre, then pour in the contents of the jug and very quickly beat into the flour with a wooden spoon until lump-free. Rest for 10-15 mins while you make the sauce.
- Put all the sauce ingredients into a pan and gently melt together, stirring occasionally until you have a smooth shiny sauce. Keep warm on a low heat.
- Fill a large deep saucepan one-third full of oil. Cooking with hot oil can be dangerous - before you start, read up on how to deep-fry safely to avoid accidents in the kitchen. Heat until a cube of bread browns in 45 seconds to 1 min. Cover a tray with kitchen paper and mix the caster sugar and cinnamon together.
- Fit a star nozzle to a piping bag - 1.5-2cm wide is a good size. Fill with the rested dough, then pipe 2-3 strips directly into the pan, snipping off each dough strip with a pair of kitchen scissors. Fry until golden brown and crisp. Be very careful here - if air bubbles form in the churros they can explode, especially if the oil overheats or you use old flour. Cooking with hot oil can be dangerous - before you start, read up on how to deep-fry safely to avoid accidents in the kitchen. Keep children out of the kitchen and protect yourself by wearing long sleeves and eye protection, and keeping your face away from the pan.
- Once the churros are crisp and golden brown, remove them from the oil with a slotted spoon and drain on the kitchen paper-lined tray. Carry on cooking the rest of the dough in batches, sprinkling the cooked churros with some cinnamon sugar as you go. When you've cooked all the churros, toss with any remaining cinnamon sugar and serve with the chocolate sauce, for dipping.To see a video of how to prepare churros, take a look at our churros ice cream sandwich recipe.
Nutrition Facts : Calories 185 calories, Fat 9.6 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 22.4 grams carbohydrates, Sugar 13.7 grams sugar, Fiber 0.9 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
CHURROS WITH DIPPING CHOCOLATE
This is a fairly traditional Spanish recipe for chocolate con churros. The churros are fritters and they are served with an intense chocolate sauce meant for dipping. This recipe is from Penelope Casas, who contributes recipes to many fine cooking publications. *You will need a pastry bag fitted with a 3/8 inch star tip* **Note - whenever deep frying, please be careful for oil splatters. If the heat of the oil gets too high, the oil could splatter and/or a churro could burst.**
Provided by LifeIsGood
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Hot Chocolate Dipping Sauce:.
- Bring the water and sugar to a boil in a saucepan over med-high heat.
- Add the semisweet and bittersweet chocolate, cocoa and milk and lower the heat to med-low.
- Stir constantly with a wooden spoon until the chocolate is thick and smooth, about 5 minutes.
- Reserve.
- Churros:.
- Bring the water, oil and salt to a boil in a saucepan over med-high heat.
- Add the flour all at once and stir vigorously with a wooden spoon until a smooth ball forms.
- Lower the heat and cook, flattening and turning the dough for 2 minutes.
- Cool and transfer to a pastry bag fitted with a 3/8 inch star tip (the fluted edge is essential).
- Pour the oil to a depth of at least 1 inch in a skillet (or use a deep fryer) and heat on high until the oil quickly browns a cube of test bread.
- Squeeze 5 inch lengths of dough through the pastry tube into the oil - as many as will comfortably fit.
- Reduce the heat to med-high and fry until the churros puff and have barely begun to turn golden, about 20 seconds. *Do not overcook - the churros should be crunchy outside and soft within.*.
- Drain on paper towels. (If needed, you can keep them warm briefly in a 200 degee F. oven until ready to serve.).
- Dredge the churros in the sugar and arrange 4 on each plate.
- To serve, reheat the chocolate over very low heat and divide into 6 espresso or small cups placed off center on 6 dessert plates.
- Dip away!
Nutrition Facts : Calories 300.3, Fat 12.1, SaturatedFat 6.7, Cholesterol 1.9, Sodium 105.6, Carbohydrate 45.6, Fiber 3.7, Sugar 24, Protein 4.6
CHOCOLATE-DIPPED CHURROS
Learn how to make these homemade Chocolate-Dipped Churros for your family and friends. You can make these delicious Chocolate-Dipped Churros with just a handful of ingredients that you probably already have on hand in your pantry.
Provided by My Food and Family
Categories Spanish Food
Time 1h30m
Yield Makes 16 servings, 2 churros each.
Number Of Ingredients 9
Steps:
- Combine flour and salt. Bring water, butter and 1/2 cup sugar to boil in mediumsaucepan on medium-high heat. Stir in flour mixture; cook on low heat 1 min. or until mixture forms ball, stirring constantly. Transfer to medium bowl. Add eggs, 1 at a time, beating with mixer after each addition until blended.
- Spoon dough into pastry bag fitted with medium-size star tip. Use to squeeze 5-inch lengths of dough onto large waxed paper-covered tray. Freeze 1 hour.
- Heat oil in large deep skillet on medium-high heat. Add 8 dough strips; cook 5 min. or until golden brown, turning occasionally. Drain on paper towels. Repeat with remaining dough strips.
- Cover baking sheet with waxed paper. Immediately roll warm churros, 1 at a time, in remaining sugar until evenly coated. Dip half of each churro into melted chocolate; place on prepared baking sheet. Sprinkle with nuts. Serve warm.
Nutrition Facts : Calories 240, Fat 16 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 85 mg, Carbohydrate 23 g, Fiber 1 g, Sugar 15 g, Protein 5 g
CHOCOLATE CHURROS
Take dessert to the next level with these Chocolate Churros. Include chocolate in the batter and the sauce with this delectable Chocolate Churros recipe.
Provided by My Food and Family
Categories Dairy
Time 30m
Yield 15 servings, 2 churros each
Number Of Ingredients 12
Steps:
- Mix 2 Tbsp. cocoa powder and powdered sugar in shallow bowl until blended.
- Bring water, granulated sugar, salt and butter to boil in medium saucepan on medium-high heat. Add flour and remaining cocoa powder; cook and stir on low heat 1 min. or until mixture pulls away from side of pan. Remove from heat. Add eggs; beat until blended. Stir in vanilla. Spoon into pastry bag fitted with large star tip.
- Heat oil in deep fryer to 350ºF. Pipe dough, in batches, into 4-inch strips into hot oil. Cook 3 min. or until each churro is golden brown on both sides, turning after 1 min. Remove from oil with slotted spoon; drain on paper towels. Add warm churros, 1 at a time, to powdered sugar mixture; toss to evenly coat.
- Microwave semi-sweet chocolate and COOL WHIP in microwaveable bowl on HIGH 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Serve with warm churros.
Nutrition Facts : Calories 180, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 50 mg, Sodium 120 mg, Carbohydrate 15 g, Fiber 2 g, Sugar 7 g, Protein 3 g
More about "chocolate churros food"
CHURROS WITH CHOCOLATE: THE END POINT FOR SPANISH PARTIES
From fascinatingspain.com
CHOCOLATE CHURROS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HOT CHOCOLATE WITH CHURROS | HOMEMADE CHURROS RECIPES | SBS FOOD
From sbs.com.au
CHOCOLATE AND CHURROS RECIPE RECIPES ALL YOU NEED IS …
From stevehacks.com
CINNAMMONTOAST CRUNCH CHOCOLATE CHURROS CEREAL, 337 …
From amazon.ca
CHURROS AND WARM CHOCOLATE SAUCE - STEVEN AND CHRIS
From cbc.ca
CHOCOLATE & CHURROS RECIPE | SPANISH-FOOD.ORG
From spanish-food.org
CHOCO CHURROS | TORONTO'S BEST CHURROS
From chocochurros.ca
CHURROS Y CHOCOLATE INC. - HOME
From churrosychocolateinc.com
SPANISH CHURROS WITH CHOCOLATE FOOD PINTEREST CHOCOLATE AND …
From xxphotoz.com
BEST CHURROS RECIPES | BAKE WITH ANNA OLSON | FOOD …
From foodnetwork.ca
CHURROS CON CHOCOLATE - SPANISH FOOD AT IT'S BEST! - SUITELIFE
From suitelife.com
WHAT IS A CHURRO? (WITH PICTURES) - DELIGHTED COOKING
From delightedcooking.com
32 CHOCOLATE & CHURROS IDEAS IN 2022 | CHURROS, CHOCOLATE CHURROS ...
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love