Homemade Churros with Cardamom and Chocolate Popular Recipes

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Homemade Churros with Cardamom and Chocolate

"I just had to share my favorite dessert of all time, in the hopes of keeping the Valentine's Day fire on: the Mexican churro with cinnamon-cardamom sugar and dark chocolate dip. Plus a fragrant spin with cardamom and star anise in the mix--familiar with a heady hint of exotic! Crunchy on the outside and soft on the inside, all smothered with a sinfully dark chocolate sauce."

Ingredients :

• Dough:
• 1/2 cup water
• 2 1/2 tablespoons vegetable oil
• 1 tablespoon white sugar
• 1/2 tablespoon salt
• 1/2 cup all-purpose flour
• 1 1/2 cups grapeseed oil for frying, or as needed
• Dark Chocolate Sauce:
• 4 tablespoons heavy cream
• 1 (2 ounce) bar dark chocolate (70%)
• 2 tablespoons chocolate-hazelnut spread (such as Nutella®)
• 1 tablespoon unsalted butter
• 1 tablespoon white sugar
• 1/2 teaspoon ground coffee beans (optional)
• Cinnamon-Cardamom Sugar Mix:
• 8 cardamom pods, seeded and hulls discarded (optional)
• 1 (2 inch) piece cinnamon stick
• 1 star anise pod (optional)
• 1/2 cup white sugar

Instructions :

Prep : 25M	Cook : 4M	Ready in : 50M

• Bring water to a boil in a medium-sized pot. Add vegetable oil, sugar, and salt. Stir to combine. Add flour and turn off heat. Stir continuously and vigorously with a wooden spoon until dough balls up and follows your spoon around the pan, 1 to 2 minutes. Set aside to cool when dough feels firm and supple.
• Heat 3/4- to 1 inch of grapeseed oil in a medium-sized pot over medium heat.
• While oil heats, combine heavy cream, dark chocolate, chocolate-hazelnut spread, butter, sugar, and ground coffee in a pan set over lowest heat. Stir often to ensure even melting, 3 to 5 minutes.
• Grease the inside of a piping bag fitted with a star tip. Insert dough and squeeze it all the way to the bottom of the bag.
• Insert the handle of a wooden spoon into the oil heating in the pot; if it bubbles steadily, the oil is ready. Carefully squeeze dough out of the bag directly into the hot oil, cutting it off at 6-inch lengths. You can also pipe lengths of dough onto parchment paper and transfer them to the oil by hand. Do not crowd the pot.
• Fry churros, turning every minute, for 2 to 3 minutes total. Transfer fried churros to a dish lined with paper towels.
• Place cardamom seeds, cinnamon stick, and star anise in a spice grinder and blend to a fine powder. Transfer to a wide dish and add sugar. Mix well to combine.
• Toss warm churros into the cinnamon-cardamom sugar. Serve alongside a dipping cup of the chocolate sauce.

Notes :

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