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Cardamom Churros with Chocolate

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PREP TIME
25 min
COOKING TIME
25 min
TOTAL TIME
50 min
SERVINGS
4 servings
Dessert Mexican
Cardamom Churros with Chocolate
Ingredients
  • 1/2 cup water
  • 2 1/2 tablespoons vegetable oil
  • 1 tablespoon white sugar
  • 1/2 tablespoon salt
  • 1/2 cup all-purpose flour
  • 1 1/2 cups grapeseed oil for frying, or as needed
  • 4 tablespoons heavy cream
  • 1 (2 ounce) bar dark chocolate (70%)
  • 2 tablespoons chocolate-hazelnut spread (such as Nutella®)
  • 1 tablespoon unsalted butter
  • 1 tablespoon white sugar
  • 1/2 teaspoon ground coffee beans
  • 8 cardamom pods, seeded and hulls discarded
  • 1 (2 inch) piece cinnamon stick
  • 1 star anise pod
  • 1/2 cup white sugar
Instructions
1
Boil water in a medium-sized pot until it reaches its boiling point. Add 1-2 teaspoons of vegetable oil, 1-2 tablespoons of sugar, and a pinch of salt. Stir the mixture until it's well combined.
2
Add 1-2 tablespoons of flour to the pot and turn off the heat. Stir the mixture continuously with a wooden spoon until it forms a dough ball that sticks to the spoon, 1-2 minutes.
3
Set the dough aside to cool when it feels firm and pliable.
4
Heat 3/4- to 1 inch of grapeseed oil in a medium-sized pot over medium heat until it reaches the right temperature.
5
While the oil is heating up, combine 1/2 cup of heavy cream, 1/4 cup of dark chocolate chips, 2 tablespoons of chocolate-hazelnut spread, 1 tablespoon of butter, 1-2 tablespoons of sugar, and a teaspoon of ground coffee in a pan set over the lowest heat. Stir the mixture occasionally to ensure even melting, 3-5 minutes.
6
Grease the inside of a piping bag fitted with a star tip. Fill the piping bag with the dough and squeeze it all the way to the bottom of the bag.
7
Insert the handle of a wooden spoon into the oil heating in the pot; if it bubbles steadily, the oil is ready. Carefully squeeze dough out of the bag directly into the hot oil, cutting it off at 6-inch lengths. You can also pipe lengths of dough onto parchment paper and transfer them to the oil by hand. Do not overcrowd the pot.
8
Fry churros, turning every minute, for 2-3 minutes total. Transfer fried churros to a dish lined with paper towels.
9
In a spice grinder, blend cardamom seeds, cinnamon stick, and star anise into a fine powder. Transfer the mixture to a wide dish and add 1-2 tablespoons of sugar. Mix well to combine.
10
Toss warm churros into the cinnamon-cardamom sugar. Serve alongside a dipping cup of the chocolate sauce.
11
Note: The key to making perfect churros is not to overcrowd the pot when frying them, as this can cause the oil temperature to drop and result in greasy or undercooked churros.