Chocolate fondue with churros

Serves 4-6
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Indy Lifestyle Online


As a kid I remember a mobile van coming down to the sea front at West Bay selling something called churros. It was a bit way out for deepest Dorset, but I got a bit hooked on them. They were simply dredged with granulated sugar and served in a cone. I always thought, before I become a food nut, that they were made of some sort of potato concoction and later discovered they were just simply a form of choux pastry, deep fried.

Now I've become a fondue head I've realised the perfect accompaniment for these delicious Spanish doughnuts is a chocolate fondue. If you don't want to go to the trouble of making churros, then you could dip fruit such as cape gooseberries or physalis, strawberries in season, or chunks of banana or pineapple on skewers into the pot of molten choc.



for the churros

100g plain flour
150ml water
2 tbsp olive oil
1 tsp caster sugar
1 tsp salt
2 eggs beaten
Oil for deep frying
Granulated sugar for coating

for the fondue

200g chocolate
100ml double cream

Sift the flour onto a sheet of tin foil - it will make it easier to pour when the time comes. Put the water, olive oil, sugar and salt into a sauce pan and bring to the boil. Remove from the heat, holding the corners, pour in the flour from the foil and beat in with a wooden spoon to form a smooth paste. Return to a low heat and stir for 2-3 minutes until the mixture leaves the sides of the pan clean in a firm ball of paste. Remove from the heat and leave to cool for a couple of minutes.

In a food mixer, with a paddle (this is much easier), or by hand, gradually beat in the eggs a little at a time until the mixture is smooth. Remove the mixture with a spatula into a piping bag fitted with a 1cm star nozzle.

Meanwhile, heat about 6-7cm of vegetable oil to 160ºC in a deep-fat fryer or heavy-bottomed deep pan. Carefully pipe the dough into the oil in 6-7cm lengths, using a small knife to cut the mixture, and cook until golden and crisp.

Remove with a slotted spoon onto some kitchen paper, dredge with granulated sugar and prepare to eat immediately. You can cook these beforehand if you are making a lot and just dip them back into hot fat before you serve them.

Meanwhile put the chocolate and double cream in a double boiler or a bowl over a pan of hot water until it has melted. Serve the chocolate in a fondue pot or in a heat-proof dish over a table warmer with the hot churros for dunking.

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