Ingredients
- 8¾ fl oz (250 ml) water
- a pinch of salt
- 8 oz (225 g) plain flour, sifted
- 34 fl oz approx (1 L) olive oil for frying
- sprinkle of sugar, to serve
For the chocolate sauce
- 4½ oz (100 g) dark chocolate (min 70% cocoa solids)
- 2 tbsp sugar
- 2 cups of milk
- 1 tbsp corn starch
How to Make It
- Heat the water in a large saucepan with a pinch of salt.
- Once the water begins to boil, reduce the heat, and add the flour slowly, whisking continuously, until it forms a ball. Leave aside until cool.
- In a heavy pan with high sides, heat enough oil to cover the churros over a medium-high heat. When the oil reaches 180°C (350°F), pipe in the churro batter in short lengths, or long spirals that can be cut when cooking.
- Fry until golden, and then drain on paper towels to remove any excess oil
- To make the hot chocolate, melt the chocolate pieces in half of the milk in a saucepan over a low heat. Dissolve the corn starch in the rest of the milk and whisk into the chocolate with the sugar, stirring until the mixture thickens. Sprinkle the churros with sugar and serve with the hot chocolate.
