Spanish Churros with Chocolate Dipping Sauce

Churros for Dessert – ¡Olé!

ChurrosWow. Were you here for our Pop-Up Lunch this Tuesday? It was FANTASTIC!

Chef Sergio made his ‘family recipe’ Chicken Enchilada Casserole (his twin sister, Vicky, our CCKC Chicana in Charge, swears the recipe is hers. We’ll just call it the Lara Family Recipe – that should cover it), along with Rice and Beans, homemade Chips and Salsa, and Churros in a Chocolate Dipping Sauce.

We had many requests for recipes from the happy lunchers as they headed out, with bellies full.  Most of the lunch recipes have been posted on our blog in the past (find them HERE), and the crowd-pleasing Chicken Enchilada Casserole is for sale in the freezers in our Kitchen Shop if you’re not in the mood to cook.  Stop by to pick some up or call in to order some at 913/341.4455.

The dessert recipe – the Spanish Churros in Chocolate Dipping Sauce – is available in our CCKC Best Recipes Cookbook (see bottom of post for purchase info), and we’re sharing it here on our Kitchen Talk Blog today.

This sugary treat called a Churro is a deep-fried pastry that originated in Spain, but it has also become popular in many countries worldwide. Churros are predominately considered a breakfast food and are found in several different varieties – long and thick-shaped, as well as thin or knotted.

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Spanish Churros
with Chocolate Dipping Sauce
Spanish Churros with Chocolate Dipping Sauce

SAUCE

2 cups heavy cream
1 pound dark chocolate chips
2 tablespoons coffee-flavored liqueur (such as Kahlua)

CHURROS

½ cup sugar
½ teaspoon cinnamon, ground
Vegetable oil, for frying, (use enough to fill pan to about 1-1/2 inches deep)
2 cups water
1 cup butter, unsalted, cut into chunks
½ teaspoon salt
2 cups all-purpose flour
6 large eggs

For the sauce, in a small saucepan, add cream and bring to a boil over high heat, stirring constantly to prevent scorching.  Remove from heat and set aside.  In a mixing bowl, place chocolate.  Pour warm cream over top. Stir until well-mixed and chocolate is completely melted.  Add liqueur and stir to combine.  Transfer to a serving bowl and set aside.

For the churros, in a small bowl start with sugar and cinnamon.  Stir to combine and set aside.  In a deep fryer (or deep skillet) heat oil on high heat until it reaches 360 degrees on an instant-read thermometer.  While oil is heating, in a 3-quart saucepan put water, butter, and salt.  Bring to a boil over high heat, stirring occasionally; then reduce heat to low.  Add flour and stir vigorously for 1 minute or until mixture forms a ball.  Remove from heat.  Using a large spoon, beat all eggs into the dough until mixture is smooth.   Fill a pastry bag fitted with a large star tip, until half full.  Remove the air from bag by twisting tightly.  Carefully squeeze 4-inch strips directly into the hot oil, cutting pieces off with a butter knife after adding each strip.  Fry for 2 minutes or until golden brown, turning once.  Using a large slotted spoon (or tongs), gently skim churros out of oil and place on a plate lined with paper towels to drain.  Repeat process until all pastry is used.  Transfer churros to a serving platter and dust equal portions of sugar mixture over each.  Serve immediately with chocolate sauce on the side, for dipping. Makes 12 servings.

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Find this and other CCKC favorite recipes in our cookbook
“The Culinary Center of Kansas City’s
BEST RECIPES – SECOND EDITION.” ™
Available for purchase online at www.kcculinary.com
and in our retail store – The Kitchen Shop.™

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