Gluten Free Churros with Chocolate Sauce
These are easy to make at home. You will need a star nozzle and a piping bag if you want them to have the really authentic look.
Credited to: Coeliac UK
Difficulty: Pretty easy
- 75g dark chocolate*, broken into pieces
- 125ml double cream
- 50g granulated sugar
- 1 tsp ground cinnamon
- 225ml water
- 50g unsalted butter
- 25g sugar
- 1 pinch of salt
- 150g gluten free plain flour*
- 1 large egg
- ½ tsp vanilla extract
- Vegetable oil for frying
Notes: *Please check our online food and drink information for suitable products.
- To make the chocolate sauce, heat the cream in a pan and bring to the boil. Remove from the heat, add the chocolate and stir it until everything is fully melted and combined. Reserve until needed.
- Combine cinnamon and sugar in a shallow bowl and set aside (this is to roll the Churros in after they are cooked).
- To make the Churros – Place the water, butter, sugar, and salt in a medium sized pan. Bring this mixture to the boil, then reduce the heat. Stir in the flour until fully combined, then turn off the heat.
- Leave the mixture to cool for a few minutes. Then place in a mixer with the egg and vanilla, and mix on high until smooth. When it’s done, transfer it into a piping bag with star nozzle.
- Heat up enough oil in a large pan or fryer to deep fry the churros. Use a thermometer to check the temperature of the oil. You are looking for 180C.
- Pipe a 5-6-inch length churro directly into the oil, using scissors to cut them from the tip of the piping bag. You should be able to fit about 3 at a time in the fryer or pan.
- Let them fry for 2-3 minutes on each side, flipping to make sure it’s fried all around and golden brown.
- Remove from the oil, place on a paper-towel for a minute, then roll each one in the cinnamon and sugar mix.
- Repeat the process until all the batter is used up.
- Serve with the chocolate sauce, mini marsh mellows and gluten free sprinkles!