About the Author

Claire Preen Chocolatier

Churros with Chocolate Dipback

choc churros
  • 01:00To Prepare

  • 01:00To Cook

  • 10Ingredients

  • Capable CooksDifficulty

  • 2Servings

Chocolate is not a matter of life and death – it is far more important than that!


  • 1/2 cup caster sugar

  • 1 tsp ground cinnamon

  • 1/3 cup butter, chopped

  • 1 cup water

  • 2 tbsp brown sugar

  • 1/2 tsp salt

  • 1 cup plain flour

  • 3 eggs

  • 1/2 tsp finely grated orange rind

  • 2 tsp caster sugar (extra)


  • Step 1

    Mix the sugar with the cinnamon and set aside.

  • Step 2

    Combine butter, water, brown sugar and salt in a saucepan over medium heat. Cook, stirring, for 2 minutes or until butter melts and mixture just comes to boil. Add all flour at once; stir until well combined and mixture comes away from the side of the pan. Remove from heat.

  • Step 3

    Beat the eggs into the flour mixture one at a time. Add orange rind and extra sugar, and stir to combine. Spoon mixture into a piping bag fitted with a 1-cm fluted nozzle.

  • Step 4

    Place enough oil in a deep frying pan to reach a depth of 5 cm. Heat to 180C. Pipe eight 10-cm lengths of batter into the hot oil. Cook for 1 minute on each side.

  • Step 5

    Roll the churros in the cinnamon sugar mix.

  • Step 6

    Melt chocolate in double boiler. Serve with a sexy grin and very little else.

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