Stephen Rogers' Dark Chocolate and Sea Salt Churros with Chili Spiced Hot Chocolate Dip

Stephen Rogers' Dark Chocolate and Sea Salt Churros with Chili Spiced Hot Chocolate Dip

These indulgent churros put a bold twist on the classic Spanish dessert. Infused with dark cocoa and sea salt, fried golden, and served with a warming chili-spiced hot chocolate dip — the showstopper finale for our Tapas Sunday Dinner. ~Stephen Rogers

I created this recipe for our May 2023 Sunday Dinner. Here is the link to that post.

Ingredients:

Churros:

• 1 cup water
• ½ cup unsalted butter
• ¼ teaspoon sea salt
• 1 cup all-purpose flour
• 3 large eggs
• Vegetable oil, for frying
• Granulated sugar and sea salt, for dusting

Chili Spiced Hot Chocolate Dip:

• 2 cups dark chocolate chips
• 2 cups heavy cream
• ½ teaspoon chili powder
• ¼ teaspoon cinnamon

Directions:

1. In a saucepan, combine water, butter, and sea salt. Bring to a boil over medium heat.
2. Add flour and stir vigorously until a dough forms. Cook for 2–3 more minutes, stirring constantly.
3. Remove from heat and cool for a few minutes. Beat in eggs one at a time, mixing well after each, until the dough is smooth and glossy.
4. Heat about 2 inches of vegetable oil in a deep frying pan to 375°F. Prepare a paper towel-lined plate.
5. Transfer dough to a piping bag with a large star tip. Pipe 4–5 inch churros directly into the oil, cutting with scissors. Fry in batches, turning occasionally, until golden brown, about 4–5 minutes.
6. Transfer to paper towel-lined plate to drain. Once slightly cooled, roll in a mixture of granulated sugar and a pinch of sea salt.
7. For the dip: heat heavy cream in a saucepan over low heat until steaming. Add chocolate chips, chili powder, and cinnamon, stirring until melted and smooth.
8. Serve churros warm with the chili-spiced hot chocolate dip on the side.

Source:

Stephen Rogers — Tapas Sunday Dinner, May 2023