This Mexican inspired desert comes courtesy of Whole Food Heaven, and it's something that all of us here at Idle HQ are drooling over. What makes this dish even better is the dark chocolate dipping sauce! What more could you want from a desert than dough covered in sugar and then dipped in chocolate sauce? Nothing thats what.
Here at Idle HQ we have decided to give you something a little different. Other than Bonfire Night, the 5th of November is host to something else, Men Make Dinner Day. This day is purely dedicated to men making the dinner for their friends or partners, so it's time to put your apron on, cook up a storm in the kitchen and get your creative hats on because you'll want to cook to impress!
Men Make Dinner Day was started by Sandy Sharkey and she's been pushing men off of the sofa and into the kitchen to their partners' cries of joy. So lads, put down the beer and the remote and pick up a whisk, you never know, you may even like it!
We have teamed up with some of the best restaurants, food bloggers and chefs to create a fantastic e-Book filled with amazing recipes from mac and cheese to haute cuisine - so whether you're feeling fancy or like to keep it simple then there is a recipe in this book for you.
Churros with Dark Chocolate Dipping Sauce (V)
For when you need a treat, these long, piped Spanish-style doughnuts really fit the bill. rolled in sugar and cinnamon and served with a dark chocolate sauce for dunking, this is the indulgent, delicious counterbalance to all the healthy stuff! In Spain they’re even eaten for breakfast dipped in hot chocolate or coffee if you ever feel like an early morning sugar overload!
For the sugar dip
- 150g brown sugar
- A pinch of salt
- 1 heaped tbsp ground cinnamon
For the churros
- 250ml water
- A pinch of salt
- 2 ½ tbsp sugar
- 60ml vegetable oil, plus an extra 400ml for frying
- 1 tsp vanilla extract
- 110g plain (all-purpose) flour
For the sauce
- 100g dark chocolate (make sure it’s vegan and has a high cacao content)
First, make the dip. Mix together the sugar, salt and cinnamon in a bowl. Set aside.
Next, make the churros dough. In a pan, bring the water to the boil before adding the salt and sugar. Once they’ve dissolved, turn off the heat and add the oil and vanilla extract. Add the flour and mix thoroughly until all the ingredients are well combined. Transfer to a piping bag and set aside.
To make the sauce. Use a bain marie (or put a glass bowl over a pot of simmering water). Add the chocolate and heat until melted.
Heat the 400ml oil in a pan until it reaches about 190 ̊C, when a cube of bread browns in 60 seconds. Pipe in some long strands of the churros dough (you should be able to do about 4 at a time) and move them around so that they cook evenly. Remove when crispy and golden using a slotted spoon and roll in the sugar dip. Monitor the heat as you cook the remaining batches, keeping the cooked churros warm until you have used up all the dough.
Then all you’ll have to do it serve the churros hot with the chocolate dipping sauce.