Churros with chocolate sauce and almonds
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Nud Dudhia serves up his fantastic churros recipe with a rich chocolate ganache sauce, cinnamon sugar and a sprinkling of flaked almonds. The perfect sharing dessert for a dinner party.
First published in 2017
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Ingredients
Metric
Imperial
Cinnamon sugar
- 70g of caster sugar
- 5 tsp ground cinnamon
Churros batter
- 170g of plain flour
- 2 1/2 tsp baking powder
- 50g of butter, melted
- 1 tbsp of olive oil
- 400g of water, just-boiled
Chocolate ganache sauce
- 250g of chocolate, with a high cocoa content (preferably Mexican)
- 1/2 vanilla pod, split lengthways
- 250ml of double cream
For frying
- 500ml of rapeseed oil, or sunflower oil
To serve
- 25g of flaked almonds
SAVE RECIPE
Method
1
Make the cinnamon sugar by mixing together the cinnamon and sugar. Set aside
2
To make the churros dough, place the flour in a bowl and add the baking powder, melted butter and olive oil. Mix together then add the boiling water. Using a wooden spoon, combine until you have a sticky dough
3
Preheat a deep-fryer or deep pan of oil to 180°C
4
Place the cream, vanilla and chocolate in a separate pan and gently combine over a medium heat. Set aside
5
Pipe out the dough into the fryer in 4 inch (10cm) lengths, cutting each away from the piping bag with a knife. Repeat in batches but don’t overcrowd the fryer or the churros will stick. After 2–4 minutes, check to see if they are golden brown and drain on kitchen paper
6
Once the churros are all cooked, toss in the cinnamon sugar and place on a plate. Drizzle over the chocolate sauce, sprinkle over the almonds and serve
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