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

Name: Martha Collison's heart-shaped churros with hot chocolate dip
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8
Ingredients: 125 g plain flour; ¼ tsp baking powder; pinch sea salt; 1 tbsp olive oil; 50 g caster sugar; 1 tsp ground cinnamon; 1 L Vegetable oil

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 that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

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

Sieve the flour, baking powder and salt together in a large bowl, then make a well in the centre.
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.
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.
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.
Remove the churros from the oil and pat dry with kitchen paper, then toss in the sugar and cinnamon.
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.