Save to your scrapbook

    Churros with chilli hot chocolate sauce

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Churros with chilli hot chocolate sauce

    • Preparation time: 10 minutes
    • Cooking time: 2 minutes
    • Total time: 12 minutes 15 minutes

    Serves: 4-6 people


    For the Churros

    125ml milk
    50g unsalted butter
    2 tsp sugar
    100g plain flour
    Pinch of salt
    2 medium Waitrose Columbian
    Blacktail Free Range Eggs (1 whole egg and 1 yolk)
    Vegetable oil, for deep frying

    For coating

    25g caster sugar
    ½ tsp ground cinnamon

    For the chilli chocolate sauce

    100g Lindt Chilli Chocolate (70%)
    50ml double cream
    100g almonds, chopped (optional)


    1. In a small saucepan, bring the milk, butter and sugar to boil and keep boiling for 1 minute. Take off the heat and, using a wooden spoon, beat in the flour and salt.

    2. Once all the flour is combined, put the saucepan back on a low heat and continue to stir firmly for 1 minute. Transfer the dough into a bowl and stir for 1 minute to cool it down.

    3. Mix 1 whole egg and the yolk from another and slowly add to the dough whilst continuing to beat with a wooden spoon. Place a star nozzle in a piping bag and transfer the mix.

    4. Melt the chocolate over a bainmarie or in a microwave. Bring the cream to the boil in a pan and slowly stir the chocolate until combined.

    5. Heat a pan of vegetable oil to 170ºC (if you don’t have a thermometer, drop in a cube of bread – it will turn golden after 20 seconds at 170ºC). Pipe the churros mix into the oil, using scissors to cut 5cm lenghts. Once they are golden, transfer to a cooling rack. Mix together the sugar and cinnamon and coat the churros. Serve warm with the chocolate sauce for dipping and some chopped nuts (optional).

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars