Churro Bites with Mayan Chocolate Sauce
Traditional churros are long cigar-shaped doughnuts, but we put a fun twist on the classic and made them mini. These little fried nuggets are crispy on the outside and tender on the inside; they get tossed in cinnamon and sugar and then served up with our spicy Mayan chocolate sauce!
Storage time: Up to 2 days in the refrigerator.
Yield: Makes about 120 pieces, Serves 10
April 28, 2022
Ingredients
- 1 1/4 cups water
- 2 tbsp unsalted butter
- 1 cup + 2 tbsp granulated sugar, divided
- 1 tsp kosher salt
- 1 cup + 2 tbsp all-purpose flour
- 2 eggs
- 1 tbsp cinnamon
- Canola oil for frying*
- Mayan Chocolate Sauce (Recipe follows)
Directions
- Bring water, butter, 2 tbsp of the sugar, and salt to a simmer in a medium pot over medium-high heat. Remove from heat and add flour. Stir vigorously with a wooden spoon to combine. Return to medium heat and cook, stirring constantly, until a white film coats bottom of the pot, about 1 minute. Transfer to the bowl of a stand mixer, cover with plastic wrap to prevent the dough from drying out and let cool slightly, about 10 minutes.
- Using the paddle attachment on medium speed, beat in eggs one at a time, mixing until completely incorporated after each addition. Scrape the mixture into a piping bag fitted with a star tip.
- Fill a heavy bottomed pot with enough oil to come 1-inch up the side. Heat oil on medium-high heat to 375°F.
- Meanwhile, combine remaining 1 cup sugar and cinnamon in a large bowl.
- Pipe batter directly into the oil, snipping into 1-inch pieces with scissors as it comes out of the piping bag. Fry churros in batches, flipping occasionally, until golden brown on all sides, about 2 minutes. Adjust heat as needed to maintain temperature. Remove churros with a slotted spoon to a paper towel-lined tray to drain slightly, then immediately toss hot churros in cinnamon sugar.
- Serve with our Mayan Chocolate Sauce.
185 calories, 9 g fat, 2.8 g protein, 24 g carbohydrate, 0.6 g fibre, 208 mg sodium
*ingredient not included in nutritional analysis
You can also beat the eggs in by hand using a wooden spoon rather than a stand mixer. If you don’t have a thermometer, test the temperature of the oil by adding a small piece of batter. If it sizzles, the oil is hot enough to fry. Churros are best warm and fresh but will keep in an airtight container in the refrigerator for up to 2 days.
Ingredients
- 1 1/4 cups whipping cream
- 1 tsp ancho chili powder
- 1 tsp cinnamon
- 1 1/2 cups (250 g) chopped dark or bittersweet chocolate
- 1 tsp vanilla
- 1/2 tsp kosher salt
Yield: Makes 2 cups
Directions
- Bring cream, ancho chili powder, and cinnamon to a boil in a saucepan over medium heat. Meanwhile, place chocolate in a bowl.
- Pour cream mixture directly over chocolate; let stand for 2 minutes, then slowly stir mixture with a whisk until chocolate is melted and smooth. Stir in vanilla and salt.
- Serve alongside Churro Bites.
151 calories, 11.8 g fat, 1.4 g protein, 10 g carbohydrates, 1.3 g fibre, 74 mg sodium
A hint of ancho chili powder gives this sauce Mexican-hot-chocolate vibes! That subtle kick of heat adds depth to the chocolatey flavour. Chipotle powder or ¼ tsp cayenne would make a great substitute for the ancho.