Prep time: 20 mins (+ 10 mins cooling & 30 mins freezing time) Cook time: 15 mins Serves: 6
Ingredients – Churros Bowls
80g butter, chopped
1 tbs caster sugar
1 cup plain flour
½ cup caster sugar, extra
1 tsp ground cinnamon
Vegetable oil, to deep fry
Ingredients – Chocolate Sauce
100g dark chocolate, chopped
½ cup pouring cream
1 tbs brown sugar
Combine the butter, sugar and 1 cup water in a saucepan. Bring to the boil over high heat. Remove from heat. Add flour and stir to combine. Place over high heat and cook, stirring constantly, for 1-2 minutes or until dough is smooth and coming away from the side of the pan. Set aside for 10 minutes to cool.
To make the chocolate sauce, combine the chocolate, cream and sugar in a small saucepan over medium-low heat. Cook, stirring, until chocolate melts and mixture is smooth.
Combine the extra sugar and cinnamon on a large baking tray.
Transfer the dough to a bowl. Use an electric mixer to beat until smooth. Add the eggs, 1 at a time, beating well after each addition, until mixture is smooth and glossy. Transfer to a piping bag fitted with a 1cm fluted nozzle.
Grease the underside of 12 1/3-cup muffin pan holes. Cover 6 pans with a piece of plastic wrap. Pipe the dough over the plastic wrap, around the side and base of the muffin pans. Repeat to make 6 bowls. Place in the freezer for 30 minutes or until firm.
Add enough oil to a large saucepan to reach 6cm up the side of the pan. Heat to 180°C over medium-high heat (when oil is ready, a cube of bread turns golden brown in 15 seconds). Remove the churro bowls from the freezer. Remove 1 bowl from the pan and discard the plastic wrap. Use a slotted spoon to carefully lower the bowl into the oil. Cook for 3 minutes or until golden brown and cooked through. Transfer to a plate lined with paper towel. Add to the cinnamon sugar and toss to coat. Repeat with the remaining bowls.
Place churro bowls on serving plates. Fill with ice cream and drizzle with the chocolate sauce. Serve immediately.