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Chocolate Dipped Churros

Contributed By: Connie, -- | See all of Connie's recipes
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Active Time:  1 Hour 10 Minutes
Total Time:  1 Hour 10 Minutes
by Vanna B from NSW. Easy warm dessert especially in winter, the crunch from the churros and the sweet from the chocolate is always the winner!
RECIPE INGREDIENTS
100gm dark chocolate
25gm milk chocolate
15ml golden syrup
150ml double cream
½ cup Natvia
2 teaspoons cinnamon powder
125grm Vitarium Gluten-free plain flour
1 teaspoon baking powder
250ml boiled water
15ml olive oil
1ml canola oil for frying
DIRECTIONS
Chocolate sauce


Melt all the chocolate, golden syrup, double


cream in a heavy-based saucepan, really gently, and once the


chocolate starts to melt, stir everything together, take


off the heat and leave in a warm place.


Natvia coating


Mix


the Natvia and cinnamon powder in a wide, shallow dish (this


is for shaking the cooked churros about in, to coat them


later)


Making the churros


Combine flour and baking powder,


mix well.


Add in the oil, and freshly boiled water, mix


until you have a sticky dough, let it rest for 10 minutes.


In


the meantime, heat the oil in a small saucepan (the


oil should be around one-third of the way up the sides of the


pan). The temperature should be around 170 degress Celcius.


Load


up a pipping bag with a large star-shaped nozzle


and fill with the churros dough.


Squeeze short lengths of


dough about 5-6cm into the hot oil, and snip off the churros


with a pair of scissors.


Cook the churros in batches about


3-4 at a time, until they are golden, dry them in paper


towel.


Just before serving, toss all churros in the Natvia


and cinnamon mixture and shake them well.


Serve and happy


dunking in those yummy chocolate sauce!


Tips and Tricks


Can


be served with chocolate or strawberry sauce, or even


by itself with Natvia and cinnamon! Yum!


Date Added: 06/12/2014
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