Churros with Chocolate Dipping Sauce
Recipe - Dearborn Market
Churros with Chocolate Dipping Sauce
Prep Time15 Minutes
Servings5
Cook Time15 Minutes
Ingredients
¾ cup plus 2 tbsp Bowl & Basket granulated sugar, divided
1 tbsp Bowl & Basket ground cinnamon
1 ½ cups room temperature water
¾ tsp salt
2 tbsp plus 1 tsp vegetable oil, plus more for deep frying
½ cup Heavy cream
½ cup Chopped dark chocolate
Directions
- In a medium bowl, combine ¾ cup sugar and the cinnamon and set aside.
- First, make the churro dough. Whisk together water, remaining sugar, salt and vegetable oil in a medium saucepan and bring to a boil over medium low heat. As soon as it reaches a boil, remove from heat and stir in the flour. Keep stirring until the dough forms into a smooth ball.
- Heat oil to a depth of 3-4 inches in a large, heavy-bottomed pot to a temperature of 365 degrees.
- Add dough to a heavy duty cloth pastry bag fitted with a small star tip. When oil has reached temperature, gently squeeze churro dough into the oil and cut off after you’ve piped 3 to 4 inches of dough with kitchen shears to form one churro. Repeat by forming a few churros at a time and frying until golden brown, about 2-3 minutes depending on their length. Carefully remove from the oil with tongs and place on a paper towel lined drying rack. Repeat until all of the churro dough is used.
- Toss churros while still warm in the cinnamon sugar bowl and serve with optional chocolate dipping sauce below.
- For chocolate sauce, warm heavy cream to just a simmer in a small saucepan and pour over chopped chocolate in a small bowl. Let sit for a few minutes then gently whisk. Will thicken slightly as it cools.
15 minutes
Prep Time
15 minutes
Cook Time
5
Servings
Shop Ingredients
Makes 5 servings
Bowl & Basket Sugar Honey Graham Crackers, 3 count, 14.4 oz
$2.99$0.21/oz
Not Available
Bowl & Basket Spring Water, 16.9 fl oz, 24 count
$4.29$0.01/fl oz
Maldon Sea Salt Flakes, 8.5 oz
$6.49$0.76/oz
Imperial 53% Vegetable Oil Spread, 16 oz
$1.99$0.12/oz
Bowl & Basket Heavy Whipping Cream, one pint
$4.29$4.29/pt
Bellino Dark Chocolate Easter Egg, 8.82 oz
$14.99$1.70/oz
Directions
- In a medium bowl, combine ¾ cup sugar and the cinnamon and set aside.
- First, make the churro dough. Whisk together water, remaining sugar, salt and vegetable oil in a medium saucepan and bring to a boil over medium low heat. As soon as it reaches a boil, remove from heat and stir in the flour. Keep stirring until the dough forms into a smooth ball.
- Heat oil to a depth of 3-4 inches in a large, heavy-bottomed pot to a temperature of 365 degrees.
- Add dough to a heavy duty cloth pastry bag fitted with a small star tip. When oil has reached temperature, gently squeeze churro dough into the oil and cut off after you’ve piped 3 to 4 inches of dough with kitchen shears to form one churro. Repeat by forming a few churros at a time and frying until golden brown, about 2-3 minutes depending on their length. Carefully remove from the oil with tongs and place on a paper towel lined drying rack. Repeat until all of the churro dough is used.
- Toss churros while still warm in the cinnamon sugar bowl and serve with optional chocolate dipping sauce below.
- For chocolate sauce, warm heavy cream to just a simmer in a small saucepan and pour over chopped chocolate in a small bowl. Let sit for a few minutes then gently whisk. Will thicken slightly as it cools.