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February 05, 2013

Dessert Recipe :: Churros & Three Dipping Chocolates!

Churros are a serious weakness for me. Alone, they’re delicious, but these chocolate sauces put them over the top! My favorite was the Chocolate Chili because I’m a huge fan of dark chocolate and spice, but they were all amazing. Even the white chocolate (which I’m not usually a fan of) was fantastic – the addition of orange is perfection.

Surprisingly, they’re not as hard to make as you would think, and are so perfect for a dessert bar – especially wrapped in little indivudual paper cones like we did here…

churros recipe with three dipping sauces | coco kelley churros recipe with three dipping sauces | coco kelley

Churros Recipe //

Cinnamon Sugar

  • 1 1/2 cups sugar
  • 3 teaspoons ground cinnamon
  • 3/4 teaspoon sea sal

Churros Batter 

  • 2 cups whole milk
  • 1 stick unsalted butter
  • 2 tablespoons sugar
  • 1 teaspoon sea salt
  • 2 cups all-purpose flour
  • 4 extra large eggs
  • Quart of vegetable or canola oil for frying.

Blend sugar, cinnamon, and salt together and set aside.

 For churros batter: Place milk, butter, sugar, and salt in a saucepan and, over medium heat, stir until butter is melted and sugar is fully dissolved. Reduce heat to medium-low. Add flour to wet ingredients and stir briskly with a wooden spoon until shiny dough mass forms (about 1 minute). Remove from heat and transfer dough to a large bowl and allow to cool (about 10 minutes). With an electric mixer running (or a standing mixer with paddle attachment), beat in the eggs, 1 at a time and keep beating until the dough turns smooth, shiny, and sticky.
In a large pot over medium heat, bring oil up to 350°F.
Place batter into a pastry bag fitted with a star tip (for skinnier churros “sticks” similar to those shown here, use a smaller star tip). In small batches, pipe churros batter into hot oil in 3 1/2- to 4-inch-long ribbons (use knife or, my favorite, kitchen scissors, to cut the batter at end of star tip) and allow batter to gently slide into oil. Fry until a deep golden brown, about 2-3 minutes per side (depending on size of star tip used). Transfer to paper towels to drain and cool. Gently toss in the cinnamon sugar to fully coat. Best served warm.
churros recipe with three dipping sauces | coco kelley

Dipping Sauce Recipes //

White Chocolate with Orange & Almond

  • 11 oz white chocolate
  • 3/4 cup heavy cream
  • 1 teaspoon Almond extract
  • Scrapings from one Vanilla Bean
  • Grated rind of one orange (orange zest)

Chocolate & Chili

  • 11 oz Semisweet Chocolate
  • 3/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • 3 teaspoons Ancho Chili Powder

Milk Chocolate Cinnamon Spice

  • 11 oz Milk Chocolate
  • 3/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground Corriander
  • 2 teaspoons ground Cinnamon
churros recipe with three dipping sauces | coco kelley

Place chopped chocolate (or chocolate chips) in bowl along with other accompanying ingredients, except for the heavy cream. Heat heavy cream on medium-high heat until just coming to a boil. Remove from heat and immediately pour over chocolate. Let sit for 1 minute then stir gently until all the chocolate is melted and smooth.

Sauces will thicken as they cool. Depending upon the type of chocolate used (and the stabilizers contained in the chocolate) you may need to add a little more cream to maintain a sauce-like consistency if served cool. You can also place sauces in a small fondue pot to keep them warm if you plan on letting them sit out!

churros recipe with three dipping sauces | coco kelley churros recipe with three dipping sauces | coco kelley
 Pretty sure my smile here says it all! Enjoy!!
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