Baked.,  Cakes. Desserts.,  Cookies.

Churros and Dark Chocolate Caramel Sauce


Churros with Dark Chocolate Caramel Sauce

Churros are basically Spanish-style doughnuts made of choux pastry, deep fried until golden and crispy on the outside and fluffy in the middle. Served usually rolled in cinnamon sugar or with a dip, it is a favourite of many people. I experimented and realized that it is equally nice when baked!! It is best served hot.

Preparation time: 25 minutes

Cooking time:   30 minutes

Serves:   6


200 ml cream

180 g brown sugar

90 g Q.B.B. Pure Ghee

100 g dark chocolate, grated or chopped into small pieces


100 g caster sugar

20 g ground cinnamon


250 ml water

20 g Q.B.B. Pure Ghee

25 g caster sugar

¼ teaspoon salt

150 g flour

2 large eggs

Cooking oil for deep frying


  1. To make the caramel sauce, place the cream, sugar and Q.B.B. Pure Ghee in a saucepan over medium heat and stir until ghee is melted.
  2. Remove from heat and stir in the chopped chocolate. Stir with a wooden spoon until the chocolate melts.
  3. Using a whisk, beat the sauce until it thickens lightly and has a glossy shine. Keep aside.
  4. Mix the sugar and cinnamon and set aside.
  5. To make the Churros, place the water, Q.B.B. Pure Ghee, sugar and salt in a saucepan over high heat and bring to the boil. Reduce heat to low.
  6. Add the flour and beat with a wooden spoon until mixture leaves the sides of the pan. Remove from heat.
  7. Place into an electric mixer, gradually add the eggs and beat for 2 minutes or until a smooth dough forms.
  8. Heat the oil in a saucepan over medium heat until hot.
  9. Spoon the dough into a piping bag with a 1cm star nozzle. Pipe 5 cm lengths of the mixture into the oil, in batches, using scissors to snip the lengths. Do this in batches of four or five churros.
  10. Fry until golden brown for 2–3 minutes, drain onto absorbent paper with slotted spoon and toss in the cinnamon sugar to coat immediately.
  11. Serve with the prepared Dark Chocolate Caramel Sauce.



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