Stephen Rogers' Dark Chocolate and Sea Salt Churros with Chili Spiced Hot Chocolate Dip
These indulgent Dark Chocolate and Sea Salt Churros with Chili Spiced Hot Chocolate Dip offer a decadent twist on the classic Spanish dessert. The churros are infused with rich dark cocoa powder and a touch of sea salt, creating a beautiful balance of sweet and salty flavors. Once fried to a crisp, golden brown, the churros are dusted with a mixture of dark cocoa powder and sugar for an extra layer of chocolaty goodness. The accompanying Chili Spiced Hot Chocolate Dip combines the luxurious, velvety texture of melted dark chocolate with a hint of chili powder and cinnamon for a subtle, warming kick. Perfect for dipping the churros, this luscious sauce elevates the dessert experience, making it an unforgettable finale to your tapas dinner party. ~Stephen Rogers
I created this recipe for my May 2023 Sunday Dinner. Here is the link to that post.
- 1 cup water
- 1/2 cup unsalted butter
- 1/4 tsp sea salt
- 1 cup all-purpose flour
- 3 large eggs
- 2 cups dark chocolate chips
- 2 cups heavy cream
- 1/2 tsp chili powder
- 1/4 tsp cinnamon
- Vegetable oil, for frying
- Granulated sugar and sea salt, for dusting
- In a saucepan, combine water, butter, and sea salt. Bring to a boil over medium heat.
- Add flour and stir until a dough forms. Cook for an additional 2-3 minutes, stirring constantly.
- Remove from heat and let cool for a few minutes. Beat in the eggs, one at a time, mixing well after each addition, until the dough is smooth and glossy.
- Preheat about 2 inches of vegetable oil in a deep frying pan to 375°F (190°C). Prepare a plate with paper towels for draining the churros.
- Transfer the churro dough to a piping bag fitted with a large star tip. Pipe 4-5 inch long churros directly into the hot oil, using scissors to cut the dough. Fry in batches, turning occasionally, until golden brown and cooked through, about 4-5 minutes.
- Use a slotted spoon to remove the churros from the oil and transfer them to the paper towel-lined plate to drain. Once slightly cooled, roll each churro in a mixture of granulated sugar and a pinch of sea salt.
- To prepare the chili-spiced hot chocolate dip, heat the heavy cream in a saucepan over low heat until steaming but not boiling. Add the dark chocolate chips, chili powder, and cinnamon, stirring until the chocolate has melted and the mixture is smooth and creamy.
- Serve the churros warm with the chili-spiced hot chocolate dip on the side. Enjoy!
Stephen Rogers -- Tapas Sunday Dinner