Mini Churros & Hot Chocolate Shots

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

Ingredients

Churros
150g butter, diced
300ml water
150g plain flour
Pinch salt
4 eggs
Grated rind of one large orange
Oil for deep-frying (at least 500ml)
Icing or caster sugar for dusting

Hot Chocolate
300mls cream
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
150g 70% cocoa fat chocolate, chopped

Method

1. 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.
2. Heat oil in a deep-fryer or heavy-based frying pan to hot (180’C to 190’C).
3. 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.
4. 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.
5. 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