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Churros with citrus, chilli and chocolate sauce

Short on time? Simply make the chocolate sauce and pair it with fresh fruit or marshmallows to dip into it.

Churros with citrus, chilli and chocolate sauce



For the churros

2 cups water
180g (¾ cup) butter, chopped
2 tsp vanilla essence
1 tsp salt
2 cups cake flour
4 large eggs
Vegetable oil, for frying

For the cinnamon sugar

1 cup SELATI Pure White Sugar
2 tbsp ground cinnamon

For the zesty chilli chocolate dipping sauce 

2 slabs (150g each) dark chocolate, chopped
½ cup cream
2 oranges, zested
1 red chilli, deseeded and finely chopped

For piping

1 large star nozzle
1 large piping bag


  1. Add water, butter, vanilla and salt to a pot over high heat, stir to melt and bring to a rapid boil.
  2. Remove pot from the heat, add the flour and mix thoroughly with a wooden spoon until a smooth paste forms.
  3. Transfer paste to another bowl and cool for 10 minutes, until you can press your finger into the mixture for more than 5 seconds. (Too hot and the mixture will cook the eggs).
  4. Add the eggs one at a time, beating until completely combined before adding the next.
  5. Heat a pot of oil for deep-frying.
  6. Combine cinnamon sugar ingredients in a deep bowl.
  7. Snip off the end of your piping back and fit with your piping nozzle.
  8. Place bag into a long glass, folding the opening over rim of the glass.
  9. Spoon half of the mixture into the piping bag, close and twist to secure. Dip blades of a pair of scissors in some oil. (This prevents the batter from sticking to the scissors).
  10. Pipe portions of the batter into the hot oil, using scissors to snip between each churro.
  11. Deep-fry in batches for 2-3 minutes until golden and cooked through.
  12. Remove using a slotted spoon and immediately toss through cinnamon sugar to coat, then drain on paper towel. Repeat with remaining mixture to make 20-30 churros.
  13. Melt chocolate and cream over a double boiler until well combined. Stir through orange zest and chilli.
  14. Arrange churros on a serving plate with citrus, chilli chocolate sauce on the side.


Nozzles and piping bags can be bought at any baking store, create your own using a Ziploc bag snipped at one corner. These aren’t as sturdy, so double up on bags if you can.

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