‘Tis the time to be jolly and jolly we WILL be with this cracker of a churros and chocolate dipping sauce dessert! Not only that, we add a pop of festive crunch to the delicious sauce with a minty addition of crushed candy canes.
I’m using the Kmart Churros Maker for this churros dessert. In doing so I’m TOTALLY avoiding any frying mishaps – oil splashes, burns, stinking out the house etc.
If you don’t have a Kmart Churros Maker, definitely think about getting one, they’re an excellent buy, clean to use and only $19. #SCORE
Apron strings tied? Let’s crack open the candy canes and start!
Churros and chocolate mint dipping sauce recipe
- 250g Self-raising flour
- 20g Caster sugar
- 1¾ cups Milk
- 2 Eggs
- 25g Butter, soft
- 1 pinch salt
- ½ teaspoon vanilla essence or paste
Cinnamon sugar coating
- ½ cup White sugar
- 1 teaspoon Ground Cinnamon
- ½ cup Thickened cream
- 100g Dark or Milk chocolate, chopped
- Candy canes, crushed
1. Make the cinnamon sugar by combining the sugar and cinnamon in a bowl, mixing well. Set aside.
2. In a bowl, beat the eggs until light in colour. Add the milk, flour, caster sugar, butter, salt and vanilla and mix well to make a thick batter. Leave the mixture to rest for 30 minutes.
3. Meanwhile, make the chocolate dipping sauce. Place the chocolate in a small heat-proof bowl. Heat the cream in a saucepan or microwave until JUST BEFORE boiling point. Pour the hot cream over the chocolate. Let it sit for a minute before whisking until smooth and silky.
4. Preheat the churros maker! Lightly grease the plates with a pastry brush dipped in vegetable oil or butter. Pour the mixture into the churros maker and close the lid. Cook for a few minutes or until golden in colour. (Don’t worry about blobs of butter, they’ll melt!)
5. While hot, roll the churros in the cinnamon sugar. Repeat for remaining mixture.
6. Plate up and top the chocolate dipping sauce with crushed candy canes. Dip and eat while warm, YUM!
Do you have any handy tricks for using up Christmas leftovers? Let us know!