Mini Churros and Hot Chocolate Shots
Eating churros with hot chocolate is an institution in Spain where a churrera (churro-maker) is easily available. Here we can use a piping bag with a large nozzle. These Mini Churros & Hot Chocolate Shots are a lovely way to signal that a tapas party is coming to an end.
Makes: 20 churros; (10 Chocolate shots or 400ml)
Preparation time: 15 minute
Cooking time: 20 minutes
150g butter, diced
150g plain flour
Grated rind of one large orange
Oil for deep-frying (at least 500ml)
Icing or caster sugar for dusting
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
150g 70% cocoa fat chocolate, chopped
- For the churros: put butter and water in a medium saucepan and heat gently until the butter melts. Rapidly bring to the boil. Remove from the heat and immediately stir in the flour and salt and beat with a wooden spoon until it leaves the sides of the pan clean and forms a thick paste. Cool a little then beat in the eggs and the orange rind.
- Heat oil in a deep-fryer or heavy-based frying pan to hot (180’C to 190’C).
- Spoon the mixture into a piping bag fitted with a large star nozzle. Pipe out approx 10cm at a time directly into the oil and cook a few at a time until golden brown, about 5 minutes, turning once. They may twist and curl as the mixture comes out.
- Remove with a slotted spoon to kitchen paper and cook remaining mixture in batches. Dust generously with the sugar and serve with hot chocolate shots.
- For the hot chocolate shots: heat cream until hot but not boiling. Remove from heat, stir in vanilla, cinnamon and chocolate. Pour into shot glasses.
Lyndey’s Note: The number of churros depends on the width of the nozzle of your piping bag. For a lighter version of the chocolate shots use milk instead of cream and add a little cocoa powder. These are lovely after a Spanish recipe like Basque Chicken or Paella