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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!
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
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


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

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


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.


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.


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


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


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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