Churros with chocolate, coffee and chilli sauce

Makes: 24 Prepare & Cook:

Ingredients

  • 300g self-raising flour
  • 200g plain flour
  • 100g butter, melted
  • 1 tsp vanilla bean paste
  • 4 dried chillies, seeds removed
  • 450ml double cream
  • 375g 70% cocoa solids dark chocolate, broken
  • 100ml strong coffee
  • 225g golden caster sugar
  • 1½ tsp spinneysFOOD Fine Cinnamon
  • spinneysFOOD Sunflower Oil, for deep-frying

Method

  • Combine the melted butter, vanilla paste and a pinch of salt with 500ml recently boiled water.
  • Sift the self-raising flour and plain flour into a large bowl. Mix together, then make a well in the centre. Gradually pour into the flour, stirring constantly to incorporate.
  • Cover with a warm, damp cloth and leave to rise for 20 minutes.
  • Put the dried chillies in a bowl filled with hot water and soak for 10 minutes. Remove with a slotted spoon and allow to cool. Squeeze out the excess water and finely chop.
  • Set a saucepan with the cream over a medium heat and bring to a simmer. Add the chocolate, coffee and chillies and stir constantly until the chocolate has completely melted. Pass the sauce through a sieve into a pan and discard the chillies. Keep warm over a low heat.
  • Fill a deep, heavy-based saucepan three-quarters full with oil and heat until a piece of dough turns golden brown in 30 seconds. Spoon the dough into a piping bag fitted with a small star-shaped nozzle. Hold the piping bag over the hot oil and carefully pipe 12cm-long shapes around the inside edge of the pan. Use scissors to snip off the lengths of dough.
  • Fry the churros for 30 seconds-1 minute, turning halfway, until golden. Remove with a slotted spoon and drain on kitchen paper. Keep warm while you fry the remaining dough.
  • Combine the sugar and cinnamon in a deep-sided baking tray. Toss the churros in the cinnamon sugar, coating well. Serve immediately with a bowl of the warm chocolate, coffee and chilli sauce on the side.

Top Tip

To keep the churros from sticking together when frying, be careful not to overcrowd the pan. Don't fry more than three at any one time.

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