RECIPE: Churros and Choc Mint Dipping Sauce (with a Christmas Twist!)

‘Tis the time to be jolly and jolly we WILL be with this cracker of a churros and chocolate dipping sauce dessert! Not only that, we add a pop of festive crunch to the delicious sauce with a minty addition of crushed candy canes.

MAGIC!

I’m using the Kmart Churros Maker for this churros dessert. In doing so I’m TOTALLY avoiding any frying mishaps – oil splashes, burns, stinking out the house etc.

If you don’t have a Kmart Churros Maker, definitely think about getting one, they’re an excellent buy, clean to use and only $19. #SCORE

Apron strings tied? Let’s crack open the candy canes and start!

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Ingredients

Churros

250g Self-raising flour
20g Caster sugar
1¾ cups Milk
2 Eggs
25g Butter, soft
1 pinch salt
½ teaspoon vanilla essence or paste

Cinnamon sugar coating

½ cup White sugar
1 teaspoon Ground Cinnamon

Chocolate sauce

½ cup Thickened cream
100g Dark or Milk chocolate, chopped
Candy canes, crushed

Method

1. Make the cinnamon sugar by combining the sugar and cinnamon in a bowl, mixing well. Set aside.

2. In a bowl, beat the eggs until light in colour. Add the milk, flour, caster sugar, butter, salt and vanilla and mix well to make a thick batter. Leave the mixture to rest for 30 minutes.

3. Meanwhile, make the chocolate dipping sauce. Place the chocolate in a small heat-proof bowl. Heat the cream in a saucepan or microwave until JUST BEFORE boiling point. Pour the hot cream over the chocolate. Let it sit for a minute before whisking until smooth and silky.

4. Preheat the churros maker! Lightly grease the plates with a pastry brush dipped in vegetable oil or butter. Pour the mixture into the churros maker and close the lid. Cook for a few minutes or until golden in colour. (Don’t worry about blobs of butter, they’ll melt!)