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Churros with hot chilli chocolate
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Enjoy Mexican-style doughnuts dipped in spicy chili-infused hot chocolate for a decadent treat.
Ingredients:
  • 190g (1 1/4 cups) plain flour, sifted
  • Pinch of salt
  • 310ml (1 1/4 cups) water
  • 160g butter
  • Vegetable oil, to deep-fry
  • 100g (1/2 cup) caster sugar
  • 5.00 gm ground cinnamon
  • 2L (8 cups) milk
  • 3 x 100g pkts Chilli dark chocolate, coarsely chopped
Instructions:
  • In a bowl, sift the flour and salt together. In a saucepan over low heat, melt the butter in water. Bring to a boil. Stir in the flour mixture until it forms a ball and leaves the side of the pan. Let it cool for 5 minutes.
  • Beat the eggs into the flour mixture one at a time using an electric beater until thick and glossy. Transfer the mixture to a piping bag fitted with a 1cm-diameter fluted nozzle.
  • Heat a generous amount of oil in a large heavy-based saucepan until it reaches 190°C. Test the temperature by dropping a cube of bread - it should turn golden brown in 10 seconds.
  • Carefully cut the dough with a knife and pipe six 10cm lengths into the oil. Cook for 2 minutes or until golden brown, turning halfway through using tongs. Transfer to a plate lined with paper towel using a slotted spoon. Repeat this process three more times with the rest of the dough to make a total of 24 delicious churros.
  • Mix the sugar and cinnamon on a big plate. Roll the warm churros in the cinnamon sugar mixture until coated.
  • In a large saucepan, heat milk over medium heat until just boiling. Remove from heat, add chocolate, and stir with a metal spoon until smooth. Pour into serving glasses and enjoy with churros.

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