I just had to share my favorite dessert of all time, in the hopes of keeping the Valentine’s Day fire on: the Mexican churro with cinnamon-cardamom sugar and dark chocolate dip. Plus a fragrant spin with cardamom and star anise in the mix! Crunchy on the outside and soft on the inside, all smothered with a sinfully dark chocolate sauce.
Ingredients
Cinnamon-Cardamom Sugar Mix
- 8 cardamom pods, seeded and hulls discarded (Optional)
- 1 (2 inch) piece cinnamon stick
- 1 star anise pod (Optional)
- ½ cup white sugar
Dark Chocolate Sauce
- 4 tablespoons heavy cream
- 1 (2 ounce) bar dark chocolate (70%)
- 2 tablespoons chocolate-hazelnut spread (such as Nutella®)
- 1 tablespoon unsalted butter
- 1 tablespoon white sugar
- ½ teaspoon ground coffee beans (Optional)
Dough
- ½ cup water
- 2 ½ tablespoons vegetable oil
- 1 tablespoon white sugar
- ½ tablespoon salt
- ½ cup all-purpose flour
- 1 ½ cups grapeseed oil for frying, or as needed
Directions
Step 1
Bring water to a boil in a medium-sized pot. Add vegetable oil, sugar, and salt. Stir to combine. Add flour and turn off heat. Stir continuously and vigorously with a wooden spoon until dough balls up and follows your spoon around the pan, 1 to 2 minutes. Set aside to cool when dough feels firm and supple.
Step 2
Heat 3/4- to 1 inch of grapeseed oil in a medium-sized pot over medium heat.
Step 3
While oil heats, combine heavy cream, dark chocolate, chocolate-hazelnut spread, butter, sugar, and ground coffee in a pan set over lowest heat. Stir often to ensure even melting, 3 to 5 minutes.
Step 4
Grease the inside of a piping bag fitted with a star tip. Insert dough and squeeze it all the way to the bottom of the bag.
Step 5
Insert the handle of a wooden spoon into the oil heating in the pot; if it bubbles steadily, the oil is ready. Carefully squeeze dough out of the bag directly into the hot oil, cutting it off at 6-inch lengths. You can also pipe lengths of dough onto parchment paper and transfer them to the oil by hand. Do not crowd the pot.
Step 6
Fry churros, turning every minute, for 2 to 3 minutes total. Transfer fried churros to a dish lined with paper towels.
Step 7
Place cardamom seeds, cinnamon stick, and star anise in a spice grinder and blend to a fine powder. Transfer to a wide dish and add sugar. Mix well to combine.
Step 8
Toss warm churros into the cinnamon-cardamom sugar. Serve alongside a dipping cup of the chocolate sauce.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 528 | |
% Daily Value * | |
Total Fat32g | 41% |
Saturated Fat9g | 43% |
Cholesterol29mg | 10% |
Sodium888mg | 39% |
Total Carbohydrate59g | 21% |
Dietary Fiber2g | 9% |
Total Sugars42g | |
Protein4g | |
Vitamin C0mg | 1% |
Calcium27mg | 2% |
Iron2mg | 8% |
Potassium64mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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