Filed Under: Chocolate, chocolate recipe, churros, cinco de mayo, dessert recipe, red wine, wine, wine pairing, wine recipes

Churros with Red Wine Chocolate Sauce

April 13th, 2017

Recipe courtesy of Two Oceans

Cinco de Mayo and tequila seem to go together, but you know what's better than tequila? WINE, CHOCOLATE and CHURROS!
  • 250 ml water
  • 125 g butter
  • 30 ml sugar
  • a good pinch of salt
  • 2 ml vanilla essence
  • 250 ml cake flour
  • 3 large eggs
  • 1.5 L cooking oil for deep frying
  • 60 ml castor sugar
  • 10 ml cinnamon
  • 200 g dark chocolate (no more than 55% cocoa), broken into blocks
  • 125 ml Cabernet Sauvignon Merlot
  • 125 ml cream
  • 5 ml ground cinnamon (optional)
  • zest of 1 orange (optional)
  • pinch of coarse salt
  1. Heat the water, butter, sugar, salt and vanilla together in a small pot until the butter is melted and the liquid starts to simmer.

  2. Add the flour and mix vigorously with a wooden spoon until the mixture forms a soft ball.

  3. Remove from the heat and allow it to cool for 5 minutes before mixing the eggs to create choux pastry.

  4. Place the mixture into a bowl and chill in the fridge for 15 minutes. 

  5. FOR THE SAUCE: Place the chocolate, wine, cream, cinnamon, zest and salt into a metal bowl that fits snug over a pot of lightly simmering water.

  6. Once melted into a glossy saucy consistency, keep it warm over the simmering water in the pot.

  7. BACK TO THE CHURROS: Heat the oil in a deep fryer or medium pot.

  8. Spoon the choux pastry into a large piping bag with a star nozzle. Pipe +- 5 cm pieces of mixture directly into the moderately hot oil.

  9. Fry the churros in batches for about 1 minute or until golden, crispy and cooked through.

  10. Remove and drain on paper towel to absorb excess oil. 
Combine sugar and cinnamon and sprinkle onto the hot churros using a sieve.

  11. Serve with the sauce and enjoy!

Churros with Red Wine Chocolate Sauce

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