4 Serves
45 Mins
In a saucepan, combine sugar and butter over medium heat until melted. Stir in heavy cream and simmer for 3 minutes until smooth. Remove from heat, stir in sea salt and baking chocolate until fully incorporated, and set aside.
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Vitamin E
3 mg / 15 mgVitamin K
11 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
47 µg / 400 µgCalcium
586 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
92 mg / 420 mgPhosphorus
332 mg / 1,250 mgPotassium
681 mg / 4,700 mgSodium
1245 mg / 2,300 mgZinc
1 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
6 g / 28 gSugar
46 g / 50 gSaturated Fat
29 g / 20 gCholesterol
100 mg / 300 mgCaffeine
0 mgNet Carbs
66 gAlcohol
0 g
In a bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Stir in vanilla extract and melted butter, then gradually add boiling water, whisking until a thick, smooth batter forms.
Transfer the batter into a piping bag fitted with a star-tipped nozzle. In a separate small bowl, mix sugar and cinnamon powder for the coating.
Heat sunflower oil in a deep-frying pot to 170°C. Pipe 12-15cm lengths of dough into the oil, using kitchen scissors to snip the ends. Fry in batches for 4 minutes until golden and crisp, turning with tongs.
Remove the churros from the oil, drain on a wire rack, and roll them in the cinnamon sugar mixture. Serve immediately with the warm chocolate sauce and a scoop of ice cream.
6
g49
g9
g
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Filipino