There’s something magical about the aroma of freshly fried churros wafting through the air. I remember a sun-soaked afternoon in a bustling market in Mexico, where the scent of cinnamon and sugar danced around me as I watched a street vendor expertly pipe out the dough into golden spirals. Inspired by that moment, I decided to create my own version of this beloved treat, infusing it with a hint of chili for a surprising kick. The result? Heavenly Chocolate-Spiced Churros, served with a luscious vanilla dipping sauce that will have everyone coming back for more!
Ingredients
For the churros:
1 cup water
2 tablespoons vegetable oil
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon cayenne pepper (adjust to taste)
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
Vegetable oil (for frying)
1/2 cup granulated sugar (for coating)
1 teaspoon ground cinnamon (for coating)
For the chocolate dipping sauce:
1/2 cup heavy cream
100g dark chocolate (at least 70% cocoa), chopped
1 tablespoon honey
1/4 teaspoon vanilla extract
Instructions
Start by preparing the churro dough. In a medium saucepan, combine the water, vegetable oil, sugar, and vanilla extract. Bring this delightful mixture to a gentle boil over medium heat. Once boiling, remove the saucepan from the heat and whisk in the flour, baking powder, cayenne pepper, ground cinnamon, and salt until smooth. The dough should come together and form a ball; let it cool slightly as you prepare for frying.
In a deep skillet or heavy pot, heat about 2 inches of vegetable oil over medium heat. While the oil is heating, prepare the sugar coating by mixing the granulated sugar and ground cinnamon in a shallow dish. Use a piping bag fitted with a large star tip to fill it with the churro dough. When the oil is hot, carefully pipe strips of dough directly into the oil, cutting them to your desired length with scissors. Fry until they are golden brown and crispy, about 2-3 minutes per side. Use a slotted spoon to transfer the churros to a paper towel-lined plate to drain excess oil.
Once the churros are cool enough to handle, generously roll them in the cinnamon-sugar mixture, ensuring they are fully coated. Set them aside while you prepare the decadent chocolate dipping sauce.
For the sauce, in a small saucepan over low heat, combine the heavy cream and chopped dark chocolate. Stir until the chocolate is fully melted and the mixture is smooth and glossy. Add in the honey and vanilla extract, giving it a final stir to blend everything together. Remove from heat and let the sauce cool slightly; it will thicken as it sits.
Serve the churros warm alongside the chocolate dipping sauce, and prepare for an explosion of flavors that will transport you to that vibrant market in Mexico. Each bite of these churros, with their perfect crunch and subtle spice, paired with the rich chocolate sauce, will have you floating on cloud nine. Enjoy the bliss!