Martha Collison’s Heart-Shaped Churros With Hot Chocolate Dip.

Hello friends, fancy making these Martha Collison’s Heart-Shaped Churros With Hot Chocolate Dip?

How yummy!?

Great for Valentine’s Day.

How To Make Martha Collison’s Heart-Shaped Churros With Hot Chocolate Dip:

Preparation time: 10 minutes + freezing

* Cooking time: 10 minutes

* Total time: 20 minutes + freezing

* Makes: 6-8

Ingredients:

For The Churros:

125g plain flour

¼ tsp baking powder

Pinch sea salt

1 tbsp olive oil

50g caster sugar

1 tsp ground cinnamon

1 litre vegetable oil, for frying

For The Sauce:

125g dark chocolate, chopped

170ml tub double cream

½ tbsp golden syrup

Method:

1. Sieve the flour, baking powder and salt together in a large bowl, then make a well in the centre.

2. Mix the oil and 225ml boiling water in a jug then pour into the well. Whisk, gradually incorporating the flour until there are no lumps remaining. Leave the batter to rest for 10-15 minutes. In a separate bowl, mix the sugar and cinnamon together.

3. Fit a piping bag with a closed star nozzle and line a baking tray with baking parchment. Fill the piping bag with batter and pipe 6-8 heart shapes. Place into the freezer to chill for 15 minutes while you heat the oil.

4. Pour the oil into a large saucepan and heat on medium until it sizzles when you drop in a small piece of bread. Take the churros out of the freezer and carefully drop them into the hot oil, two or three at a time. They might sink to the bottom, but they will rise as they cook. Fry for 2-3 minutes, turning occasionally to get an even, golden-brown colour on both sides.

5. Remove the churros from the oil and pat dry with kitchen paper, then toss in the sugar and cinnamon.

6. To make the sauce, place the chocolate, double cream and golden syrup into a small saucepan. Heat gently, stirring all the time, until all the chocolate has melted and the sauce is smooth. Serve the warm churros with the hot chocolate dip.

Recipe and image courtesy of Waitrose & Partners and Martha Collison, Martha’s most recent book is CRAVE, published by HarperCollins.

Recipe Card:

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