Churros with warm chocolate sauce recipe

Chef Marco Juan Pablo Lozano's dessert dish

Churros with warm chocolate sauce
Churros with warm chocolate sauce
Place the dough in a piping bag and pipe the churros into long, thin shapes.
Place the dough in a piping bag and pipe the churros into long, thin shapes.
Twist them into rings and place in a pan of hot oil or a deep fat fryer. Deep fry until golden brown.
Twist them into rings and place in a pan of hot oil or a deep fat fryer. Deep fry until golden brown.
Remove the churros from the pan once cooked and coat with the sugar while still warm.
Remove the churros from the pan once cooked and coat with the sugar while still warm.
To make the warm chocolate sauce, place the chocolate in an aluminium bowl, heat the cream in a pan and add the chocolate, stirring slowly until the chocolate has melted and the ingredients are thoroughly mixed. Allow the mixture to cool a little, then serve.
To make the warm chocolate sauce, place the chocolate in an aluminium bowl, heat the cream in a pan and add the chocolate, stirring slowly until the chocolate has melted and the ingredients are thoroughly mixed. Allow the mixture to cool a little, then serve.
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Chef Marco Juan Pablo Lozano at La Parrilla
‘Although churros originate from Spain, this is a very typical Latin American dessert. I learned this recipe from a bakery in Argentina. It’s our signature dessert at La Parrilla: we respect the roots of this dish
but add a modern twist, serving it with a variety of sauces, and presented to create a foggy, Amazonian effect.’

Ingredients
1 cup flour
1 cup water
2 tbsp sugar
2 tbsp corn oil
1 teasp baking powder
1 cup sugar (for coating the churros before serving)
1 cup dark chocolate
1 cup whipping cream

Method
1 Place the corn oil, sugar and water in a saucepan and bring to the boil.

2 In a bowl, mix the flour and baking powder.

3 While still hot, add the liquid mixture to the flour and mix into a firm dough.

4 Place the dough in a piping bag and pipe the churros into long, thin shapes.

5 Twist them into rings and place in a pan of hot oil or a deep fat fryer. Deep fry until golden brown.

6 Remove the churros from the pan once cooked and coat with the sugar while still warm.

7 To make the warm chocolate sauce, place the chocolate in an aluminium bowl, heat the cream in a pan and add the chocolate, stirring slowly until the chocolate has melted and the ingredients are thoroughly
mixed. Allow the mixture to cool a little, then serve.

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