- Serves: 4-6
- Cook Time: 10 minutes
- Prep Time: 10 minutes + 30 mins to refrigerate
- Effort: easy
For the churros
- 250 g plain flour
- pinch of salt
- 50 g unsalted butter
- 200 ml water
- about 300ml vegetable oil, for deep frying
- about 50g caster sugar, for dusting
For the hot chocolate
- 150 g best quality dark chocolate, (70% cocoa solids), plus a little extra, finely chopped
- 300 ml double cream
- 1 vanilla pod, split
- 1 cinnamon stick
- 100 ml whipping cream
1. For the churros: put the flour and salt into mixing bowl.
2. Heat the butter and water together in saucepan until the butter has melted, then bring to the boil. Immediately pour it into the flour. Mix constantly with a wooden spoon to make a smooth, thick paste.
3. Cover and refrigerate for 30 minutes.
4. For the hot chocolate: grate the chocolate into bowl.
5. Pour double cream into saucepan. Add the split vanilla pod and cinnamon stick and bring to the boil.
6. Discard the vanilla pod and cinnamon then add the grated chocolate and stir until it has completely melted.
7. Meanwhile, whip the cream until firm.
8. To cook the churros: heat the oil in deep fat fryer or deep saucepan, heavy pan to 180C.
9. Spoon the churros mixture into a churrera, or large piping bag fitted with a 2cm star shaped nozzle. Squeeze out a tiny amount to check the flow.
10. Pipe out 15cm lengths of the mixture directly into the hot oil (forming spirals or loops). Deep fry for 7-10 minutes until golden brown, a few at a time.
11. Remove from the oil with a slotted spoon and place on kitchen paper to drain.
12. Dust generously with caster sugar.
13. Divide the hot chocolate among the 4 - 6 glasses and dollop a spoonful of whipped cream on top. Finish with a sprinkling of chopped chocolate and serve with the hot churros.
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