Chocolate Churros with Chocolate and Caramel Sauce

Name: Chocolate Churros with Chocolate and Caramel Sauce
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Spanish
Ingredients: Sunflower oil; Ice cream; 120 g Brown sugar; 60 g Butter; 250 ml Heavy cream; 100 g Dark chocolate; 100 g Cane sugar; 2 tsp Cinnamon; 200 g Wheat flour; 50 g Cocoa powder; 1 tsp Baking powder; 1 tsp Vanilla extract; 50 g Melted butter; pinch Sea salt

A Spanish delicacy—crispy on the outside and soft on the inside churros with cocoa, generously dusted with a cinnamon-sugar mixture. Served with hot chocolate sauce with salted caramel and ice cream.

Ingredients

Sunflower oil
Ice cream
120 g Brown sugar
60 g Butter
250 ml Heavy cream
100 g Dark chocolate
100 g Cane sugar
2 tsp Cinnamon
200 g Wheat flour
50 g Cocoa powder
1 tsp Baking powder
1 tsp Vanilla extract
50 g Melted butter
pinch Sea salt

Instructions

Prepare the sauce. In a saucepan, combine brown sugar and butter, bring to a gentle boil, stirring until the sugar is completely dissolved. Pour in the cream and cook for another 2–3 minutes until you have a smooth sauce. Remove from heat, add a pinch of sea salt and chopped chocolate. Continue stirring for 2–3 minutes until the chocolate is completely melted. Keep the sauce warm or let it cool for reheating later.
Prepare the coating mixture. Mix cane sugar with cinnamon and a small pinch of sea salt. Set aside.
Prepare the churro batter. Sift wheat flour, cocoa powder, baking powder, and a generous pinch of salt into a bowl. Add vanilla extract and melted butter. Carefully pour in 250–300 ml of boiling water and whisk into a smooth, very thick batter. Let it cool for a few minutes, then transfer to a piping bag fitted with a medium star tip.
Heat the oil in a deep fryer or heavy-bottomed pot to 170°C. The oil should fill the pot no more than one-third full. Check the temperature: a cube of bread should brown in 30 seconds.
Pipe 12–15 cm long strips of batter directly into the hot oil, cutting the ends with scissors. Cook 4–5 churros at a time, turning them with tongs or a slotted spoon as they cook. Fry for about 4 minutes until the churros are golden and crispy. Transfer to a wire rack to cool. Repeat with the remaining batter.
Let the churros cool slightly, then dust generously with the cinnamon-sugar mixture. Serve immediately with hot chocolate sauce and ice cream. If serving later, the churros can be reheated in an oven at 190°C for 5–8 minutes, then dusted again with the sugar mixture, and the sauce reheated in a saucepan.