Homemade Churros with Chocolate-Peanut Butter Sauce
Homemade Churros with Chocolate-Peanut Butter Sauce
Ingredients :
Chocolate-Peanut Butter Sauce:
1 cup semisweet chocolate chips
1/4 cup creamy peanut butter
1/2 cup milk
1/4 cup heavy cream
2 teaspoons vanilla
Churros:
2 1/2 tablespoons granulated sugar
1/2 teaspoon salt
1 cup water
2 tablespoons vegetable oil, plus more for frying
1 cup flour
1/2 cup granulated sugar
1 teaspoon cinnamon
Directions :
To make the sauce: Combine all ingredients for the sauce in a medium saucepan over medium-low heat. Stir 5 minutes until chocolate chips are melted and sauce is smooth. Remove from heat; cool slightly to thicken.
To make the churros: In a small saucepan over medium heat, bring sugar, salt, water and 2 tablespoons of oil to a boil. Remove from heat. Add flour and stir with a wooden spoon until a soft ball of dough forms. Transfer dough to a piping bag fitted with a large star tip.
Meanwhile, fill a large saucepan halfway with oil and heat over medium-high heat to 375°F. Carefully pipe churro batter into oil (or pipe onto a plate, then transfer to oil using a slotted spoon). Fry churros on both sides 1 to 2 minutes until golden brown. Use a slotted spoon to transfer churros to a paper towel-lined plate to drain excess oil.
Combine sugar and cinnamon in a large bowl. Add churros to bowl and toss lightly to coat. Serve churros warm with sauce on the side.
Serve and enjoy!
Chocolate-Peanut Butter Sauce:
1 cup semisweet chocolate chips
1/4 cup creamy peanut butter
1/2 cup milk
1/4 cup heavy cream
2 teaspoons vanilla
Churros:
2 1/2 tablespoons granulated sugar
1/2 teaspoon salt
1 cup water
2 tablespoons vegetable oil, plus more for frying
1 cup flour
1/2 cup granulated sugar
1 teaspoon cinnamon
To make the sauce: Combine all ingredients for the sauce in a medium saucepan over medium-low heat. Stir 5 minutes until chocolate chips are melted and sauce is smooth. Remove from heat; cool slightly to thicken.
To make the churros: In a small saucepan over medium heat, bring sugar, salt, water and 2 tablespoons of oil to a boil. Remove from heat. Add flour and stir with a wooden spoon until a soft ball of dough forms. Transfer dough to a piping bag fitted with a large star tip.
Meanwhile, fill a large saucepan halfway with oil and heat over medium-high heat to 375°F. Carefully pipe churro batter into oil (or pipe onto a plate, then transfer to oil using a slotted spoon). Fry churros on both sides 1 to 2 minutes until golden brown. Use a slotted spoon to transfer churros to a paper towel-lined plate to drain excess oil.
Combine sugar and cinnamon in a large bowl. Add churros to bowl and toss lightly to coat. Serve churros warm with sauce on the side.
Serve and enjoy!
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