Churros with Dark Chocolate Ganache
Food by: Mark McBride/Photography: Sean Mallia
Serves: makes 16 long sticks
FOR THE CHURROS
90gr caster sugar
1tbs ground cinnamon
125gr plain flour
125gr self-raising flour
1 pinch of sea salt
2 tbs olive oil
1 litre sunflower oil (for frying)
FOR THE CHOCOLATE SAUCE
200gr dark chocolate (roughly chopped)
50gr milk chocolate (roughly chopped)
2tbs golden syrup
300ml double cream
Mix the sugar and cinnamon together and set aside.
Make the chocolate sauce. Put all the chocolate in a heavy bottomed saucepan with the golden syrup and cream and heat over a low heat, stirring continuously, to melt the chocolate, being careful not to let it burn. Alternatively, heat with short bursts in the microwave, stirring between each burst.
Sift the flours with a good pinch of salt into a metal or heatproof bowl and make a well in the centre.
In a separate bowl, mix the olive oil and 450ml boiling water together. Pour the mixture into the well, beating it well with a fork to get rid of any lumps. The dough should be slightly soft and sticky to touch. Let it rest for 10 minutes.
Fill a large, heavy bottomed saucepan with the sunflower oil – it should be about one-third full. Heat the oil to 170C or until a small piece of bread browns in less than 30 seconds.
Add the dough to a piping bag with a star-shaped nozzle and squeeze out churros directly into the hot oil, cutting them with a pair of scissors into the length you want. Be careful not to cook more than three at any one time, or they will all stick together. Fry for about 3 to 4 minutes until crispy and golden. Remove from the oil with a slotted spoon and drain on kitchen paper. Sprinkle with the cinnamon sugar. Reheat the chocolate sauce and pour into little cups as a dipping sauce.