Churros dunked in a chocolate chili sauce, paired with our Rietvallei Shiraz. Pairing wines with dessert has never been better.
Ingredients for Churros:
- 60g butter, melted
- 1 tsp vanilla extract
- 250g plain flour
- 1 tsp baking powder
- 1 L canola oil, for frying
Ingredients for Sauce:
- 200g dark chocolate, not too bitter, broken into chunks
- 100ml double cream
- 100ml whole milk
- 3 Tbsp golden syrup
- ½ tsp vanilla extract
- ½ tsp chili flakes (optional/if you want to make the sauce hot)
- Boil the kettle, measure 350ml boiling water into a jug and add the melted butter and vanilla extract. Sift the flour and baking powder into a big mixing bowl with a big pinch of salt. Then pour in the contents of the jug and very quickly beat into the flour with a wooden spoon until lump-free. Rest for 10-15 mins while you make the sauce.
- Put all the sauce ingredients into a pan and gently melt together, stirring occasionally until you have a smooth shiny sauce. Keep warm on a low heat.
- Fill a large deep saucepan one-third full of B-well canola oil. Heat until sizzling hot. Cover a tray with kitchen paper and mix the caster sugar and cinnamon together.
- Fit a star nozzle to a piping bag. Fill with the rested dough, then pipe 3-4 strips directly into the pan, snipping off each dough strip with a pair of kitchen scissors. Fry until golden brown and crispy, then remove with a slotted spoon and drain on the kitchen paper-lined tray.
- Carry on cooking the rest of the dough in batches, sprinkling the cooked churros with some cinnamon sugar as you go. Once you’ve cooked all the churros, toss with any remaining cinnamon sugar and serve with the hot chili chocolate sauce, for dipping.