Mini Churros with Dulce de Leche Hot Chocolate

The recipe Mini Churros with Dulce de Leche Hot Chocolate could satisfy your European craving in roughly 40 minutes. One portion of this dish contains around 10g of protein, 26g of fat, and a total of 485 calories. This recipe serves 4 and costs $1.48 per serving. 194 people were impressed by this recipe. It works well as a rather inexpensive dessert. This recipe from Foodnetwork requires semisweet chocolate, cinnamon stick, vegetable oil, and granulated sugar. Overall, this recipe earns a good spoonacular score of 41%. Similar recipes are Churros with Chocolate-Dulce de Leche Dip, Mexican Beer Spiked Churros with Chocolate Dulce De Leche, and Dulce de Leche Hot Chocolate Pods.

Servings: 4

Preparation duration: 20 minutes

Cooking duration: 20 minutes

 

Ingredients:

1 cup cake flour (not self-rising)

1 cinnamon stick, broken in half

1 cup dulce de leche, plus more for topping

1/4 cup plus 1 tablespoon granulated sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon kosher salt

1 tablespoon packed light brown sugar

2 1/2 cups milk

2 ounces semisweet chocolate, chopped

2 tablespoons unsalted butter

Vegetable oil, for frying

2 tablespoons vegetable shortening

Whipped cream, for topping

Equipment:

baking paper

baking sheet

pastry bag

wooden spoon

sauce pan

kitchen thermometer

dutch oven

bowl

slotted spoon

Cooking instruction summary:

Make the churros: Line a baking sheet with parchment paper and fit a pastry bag with a 1/2-inch star tip; set aside. Combine 1 cup water, the butter, shortening, 1 tablespoon granulated sugar and the salt in a medium saucepan and bring to a boil. Stir in the flour with a wooden spoon, then reduce the heat to low and stir vigorously until the mixture forms a ball, about 1 minute. Let cool slightly, then transfer the dough to the pastry bag. Pipe 1-inch logs onto the prepared baking sheet, using kitchen shears to snip off each piece (you should have 26 to 28 churros). Let rest at room temperature, about 20 minutes. Meanwhile, make the hot chocolate: Bring the milk to a simmer in a saucepan over medium heat. Add the chocolate, dulce de leche and cinnamon stick. Cook, stirring, until the chocolate melts and the mixture is combined, about 2 minutes. Cover and keep warm over low heat. Fry the churros: Heat about 2 inches of vegetable oil in a Dutch oven or large pot until a deep-fry thermometer registers 360 degrees F. Combine the remaining 1/4 cup granulated sugar, the brown sugar and ground cinnamon in a large bowl. Working in three batches, fry the churros until golden and crisp, 4 to 5 minutes. Remove with a slotted spoon and transfer to a rack set over a baking sheet. Let cool about 5 minutes, then add to the cinnamon sugar and toss to coat. Remove the cinnamon stick from the hot chocolate and divide among mugs. Top with whipped cream and drizzle with dulce de leche. Serve with the churros. Photograph by Con Poulos

 

Step by step:


1. Make the churros: Line a baking sheet with parchment paper and fit a pastry bag with a 1/2-inch star tip; set aside.

2. Combine 1 cup water, the butter, shortening, 1 tablespoon granulated sugar and the salt in a medium saucepan and bring to a boil. Stir in the flour with a wooden spoon, then reduce the heat to low and stir vigorously until the mixture forms a ball, about 1 minute.

3. Let cool slightly, then transfer the dough to the pastry bag. Pipe 1-inch logs onto the prepared baking sheet, using kitchen shears to snip off each piece (you should have 26 to 28 churros).

4. Let rest at room temperature, about 20 minutes.

5. Meanwhile, make the hot chocolate: Bring the milk to a simmer in a saucepan over medium heat.

6. Add the chocolate, dulce de leche and cinnamon stick. Cook, stirring, until the chocolate melts and the mixture is combined, about 2 minutes. Cover and keep warm over low heat.


Fry the churros

1. Heat about 2 inches of vegetable oil in a Dutch oven or large pot until a deep-fry thermometer registers 360 degrees F.

2. Combine the remaining 1/4 cup granulated sugar, the brown sugar and ground cinnamon in a large bowl. Working in three batches, fry the churros until golden and crisp, 4 to 5 minutes.

3. Remove with a slotted spoon and transfer to a rack set over a baking sheet.

4. Let cool about 5 minutes, then add to the cinnamon sugar and toss to coat.

5. Remove the cinnamon stick from the hot chocolate and divide among mugs. Top with whipped cream and drizzle with dulce de leche.

6. Serve with the churros.

7. Photograph by Con Poulos


Nutrition Information:

Quickview
484k Calories
9g Protein
25g Total Fat
54g Carbs
4% Health Score
Limit These
Calories
484k
24%

Fat
25g
40%

  Saturated Fat
13g
83%

Carbohydrates
54g
18%

  Sugar
28g
32%

Cholesterol
35mg
12%

Sodium
360mg
16%

Caffeine
12mg
4%

Get Enough Of These
Protein
9g
19%

Manganese
0.64mg
32%

Selenium
19µg
28%

Calcium
207mg
21%

Phosphorus
203mg
20%

Vitamin B2
0.29mg
17%

Vitamin D
2µg
14%

Copper
0.28mg
14%

Magnesium
49mg
12%

Vitamin B12
0.74µg
12%

Fiber
2g
10%

Potassium
332mg
10%

Vitamin A
474IU
9%

Zinc
1mg
8%

Vitamin B5
0.83mg
8%

Iron
1mg
8%

Vitamin B1
0.1mg
7%

Vitamin E
0.99mg
7%

Vitamin K
6µg
6%

Folate
18µg
5%

Vitamin B6
0.08mg
4%

Vitamin B3
0.59mg
3%

covered percent of daily need
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