Chocolate Chilli Churros
By Peter G • Nov 27th, 2007 • Category: Recipes
Spanish Churros with a chocolate and chilli dipping sauce
What a way to get back into the cooking game. A few months ago I joined the passionate foodie community over at The Leftover Queen. Jenn, who runs that site, holds a monthly competition where food bloggers compete to create a dish based on 3 ingredients. It’s called the Royal Foodie Joust and its a great way to keep everyone’s cooking imagination active. I had been a long time observer but this time decided to contribute. This month’s challenge involved chocolate, chilli and some kind of grain i.e. rice oats etc. I thought long and hard about what I was going to contribute and my creative juices came up with that ol’ Spanish fave, churros! Churros are basically a doughnut and traditionally they are served with a chocolate dipping sauce. Mine has the wicked addition of chilli in it and makes it all that little more sensual.
These can easily be served at the end of a meal or created for that special occasion. I think they’re kind of sexy actually. Served warm and dipped in a good quality couverture chocolate, you can’t fail. You may opt to roll them in cinnamon sugar and relive those child hood memories of yesteryear. I consulted my good friend the internet and found a number of recipes for churros. Mine is basically a hybrid version form all the recipes I discovered. It wasn’t too difficult either. Have fun making these.
CHOCOLATE CHILLI CHURROS
For the churros:
1 cup of water
110 grams of butter
1/4 tsp of salt
1 cup of plain flour
3 eggs
Oil for deep frying
For the chocolate chilli dipping sauce:
Half a block of good quality grade couverture chocolate (at least 70%)
half a teaspoon of smoked chipotle chilli powder
1. Heat the water, butter and salt and bring it to a rolling boil. Once it’s all combined an boiling away add the flour. Stir vigorously with a wooden spoon until you get a smooth dough formed. Now add your eggs one by one making sure to beat thoroughly after each addition. The dough should look glossy and everything should be well combined.
2. Make sure you have your oil heated in a pan or saucepan suitable for frying. We’re looking to deep fry here. And make sure the temperature is at a medium heat. We want the churros to fry evenly and not too quickly.
3. Place the dough in a piping bag and use a wide star tip to pipe the churro dough into the hot oil. Be VERY CAREFUL and if you don’t feel comfortable with just piping the dough into the oil, pipe them onto a tray and freeze them for about 20 mins. (Then slot them into the hot oil).
4. Drain on a late covered with absorbent paper. Allow them to cool slightly. Just!
5. Place the chocolate in a microwave safe bowl and heat in the microwave for 1 minute. Spoon in the chilli powder and combine well.
6. Serve the churros on a plate with the chocolate chilli dipping sauce on the side. Dip and enjoy!
N.B. The chilli you use is entirely up to you. Just don’t over do it. We don’t want to burn ourselves from the intense heat. Instead we’re looking for a slight warm sensation that makes the person eating them say “wow…mmmm”.
If you really enjoyed that post you might also like to check out one of the following:
Peter G is a passionate foodie of Greek descent living in Australia. You'll usually find him cooking up a storm in the kitchen and photographing all his exploits.
Email this author | All posts by Peter G
