Churros with Espresso Chocolate Sauce

Cook time 1 hour
Servings 4-6


100g unsalted butter, cubed
1 cup water
1 cup plain flour
¼ tsp salt + an extra pinch, for sauce
2 free-range eggs
Vegetable oil, to deep-fry
½ cup caster sugar
2 tsp ground cinnamon
175g good quality dark chocolate (at least 70% cocoa), roughly chopped
100ml thickened cream
60ml (¼ cup) milk
Pinch of sea salt
60ml (¼ cup) strong espresso coffee, cooled

Churros with Espresso Chocolate Sauce


Combine butter and water in a medium saucepan and bring to the boil over high heat. Cook, stirring with a wooden spoon, for 2-3 minutes or until butter melts. Remove from heat.

Add the flour and salt and stir with a wooden spoon until well combined and the dough comes away from the side of the saucepan. Remove from heat and set aside for 15 minutes to cool.

To make the sauce, place the chocolate, cream, milk and a pinch of salt in a heatproof bowl over a medium saucepan of simmering water over medium-low heat, ensuring bottom of bowl does not touch the water. Stir constantly until melted, smooth and glossy. Remove from the heat, add the coffee and stir well to combine.

Add the eggs to the cooled butter mixture, 1 at a time, beating well after each addition, until well combined. Spoon dough into a strong piping bag fitted with a 2cm-diameter fluted nozzle.

Add enough oil to a large saucepan to reach a depth of 6cm. Heat to 180°C over medium heat (when oil is ready a cube of bread will turn golden brown in 15 seconds). Pipe four 10cm lengths into the oil, using a small sharp knife to cut the dough. Deep-fry for 3-4 minutes, turning regularly, or until golden brown. Remove churros with a slotted spoon and transfer to a plate lined with paper towel. Repeat with the remaining dough.

Combine caster sugar and cinnamon in a shallow dish and toss the hot churros through until coated.

Serve churros with the warm espresso chocolate sauce.