Churros with Chocolate Velvet Sauce

Tossed with cinnamon sugar, these Spanish style fried pastries are classically served for breakfast, but they make the perfect dessert paired with a milk chocolate sauce for dipping.


Created by
  • Julie Sharp - UK & Ireland Head of Chocolate Academy

Churros with Chocolate Velvet Sauce

ingredients preparation
  • 250g

For the Chocolate Velvet Sauce, place the callets in an oven-proof bowl and set aside

  • 125ml
    double cream (48%)
  • 75ml
    Whole milk
  • 1spoon(s)
    concentrated vanilla extract

Heat the cream and milk until simmering and pour over the callets. Let stand for 1 minute, then whisk until smooth and stir in half the vanilla

  • 175g
    caster sugar
  • 4spoon(s)
    ground cinnamon

For the Cinnamon Sugar, stir together the sugar and cinnamon until blended

  • 500g
    plain flour
  • 2spoon(s)
    baking powder
  • 1/2spoon(s)

For the Churros, sift together the flour, baking powder and salt then set aside

Immediately add the flour mixture and stir with a wooden spoon until smooth, then let rest for 10 to 15 minutes

  • Vegetable oil

Fill the batter into a piping bag fitted with a 2cm wide star tip and set the oil in the deep fryer to 190˚C

In batches, or to order, pipe 10 cm lengths of batter, cutting with scissors, into hot oil for 2 to 5 minutes or until golden brown and cooked through. Drain on paper towels

While still hot, toss churros with Cinnamon Sugar until coated 

  • Q.S.

For each serving, serve 3-4 churros and serve with 25ml Chocolate Velvet Sauce. Garnish with Callebaut® Dark Chocolate Blossoms

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