Martha Collison's heart-shaped churros with hot chocolate dip

Martha Collison's heart-shaped churros with hot chocolate dip

These cinnamon-spiced churros are fried for a crispy, yet doughy crunch. They are complemented by a luxuriously rich dark chocolate sauce. 

3 out of 5 stars(1) Rate this recipe
Vegetarian
  • Serves8
  • CourseDessert
  • Prepare10 mins
  • Cook10 mins
  • Total time20 mins
  • Plusfreezing

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

For the churros

  • 125g plain flour
  • ¼ tsp baking powder
  • pinch sea salt
  • 1 tbsp olive oil
  • 50g caster sugar
  • 1 tsp ground cinnamon
  • 1 L Vegetable oil

For the sauce

  • 125g dark chocolate, chopped
  • 170ml double cream
  • ½ tbsp golden syrup

Method

  1. Sieve the flour, baking powder and salt together in a large bowl, then make a well in the centre.

  2. Mix the oil and 225ml boiling water in a jug then pour into the well. Whisk, gradually incorporating the flour until there are no lumps remaining. Leave the batter to rest for 10-15 minutes. In a separate bowl, mix the sugar and cinnamon together.

  3. Fit a piping bag with a closed star nozzle and line a baking tray with baking parchment. Fill the piping bag with batter and pipe 6-8 heart shapes. Place into the freezer to chill for 15 minutes while you heat the oil.

  4. Pour the oil into a large saucepan and heat on medium until it sizzles when you drop in a small piece of bread. Take the churros out of the freezer and carefully drop them into the hot oil, two or three at a time. They might sink to the bottom, but they will rise as they cook. Fry for 2-3 minutes, turning occasionally to get an even, golden-brown colour on both sides.

  5. Remove the churros from the oil and pat dry with kitchen paper, then toss in the sugar and cinnamon.

  6. To make the sauce, place the chocolate, double cream and golden syrup into a small saucepan. Heat gently, stirring all the time, until all the chocolate has melted and the sauce is smooth. Serve the warm churros with the hot chocolate dip.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,344kJ/ 323kcals

Fat

21.9g

Saturated Fat

11.4g

Carbohydrates

28.2g

Sugars

14.3g

Fibre

1.3g

Protein

3.2g

Salt

0.4g

Book a slot to see product availability at your nearest Waitrose & Partners store

Rating details

Rate this recipe

Select your rating

Overall rating (3/5)

3 out of 5 stars1 rating