Spice Up Your Dessert With Mexican Chocolate Cayenne Churros
If you’ve never eaten churros dipped in a thick chocolate sauce, you’ve never tasted heaven. And if you’ve never tried sprinkling cayenne pepper on those churros, you need to try it! I know, cayenne pepper seems like a really strange ingredient in a chocolatey dessert — but rather than adding a savory flavor, it just gives a beautiful warmth and makes the churros taste really festive. It goes amazingly well with a sprinkling of cinnamon and that thick, warm chocolate sauce (drooool). Trust me!
Ingredients:
- 15-20 cooked churros
- 1 Tablespoon sugar
- 1 teaspoon ground cinnamon
- pinch cayenne pepper
- 5 ounces chocolate (milk or dark)
- 1/3 cup heavy cream
Instructions:
1. Add the churros to a large bowl with the sugar, cinnamon and cayenne, and toss thoroughly. Adjust the amount of cayenne to taste — I found I only needed a small pinch to give that lovely warming effect.
2. In a small saucepan, melt the chocolate with the heavy cream over a fairly low heat, stirring constantly. When the chocolate sauce is completely smooth, transfer it to a small bowl, and serve alongside the cayenne churros.
Add the churros to a large bowl with the sugar, cinnamon and cayenne, and toss thoroughly. Adjust the amount of cayenne to taste — I found I only needed a small pinch to give that lovely warming effect. Remember: You can always add more, but you can’t take it away, so be cautious at first!
In a small saucepan, melt the chocolate with the heavy cream over a fairly low heat, stirring constantly. When the chocolate sauce is completely smooth, transfer it to a small bowl, and serve alongside the cayenne churros.
As you can see, the basic recipe for the thick, rich chocolate sauce is super simple, but you can jazz it up further if you like. Add a dash of vanilla or a pinch of cinnamon, or even another pinch of cayenne if you’re digging the spicy-sweet combo!
You can be as elegant as you like when you serve your churros — either serve the chocolate sauce neatly in a small dipping bowl…
… or be ever so slightly less elegant by drizzling it all over the place. I promise it’s totally worth it when you end up with sauce all over your fingers (and round your mouth!).
Oh, and by the way, this recipe makes more chocolate sauce than you’ll need for one batch of churros (although, I kind of dare you to try…). Pop any leftover sauce in the fridge, and whip up another batch the next day — just give the sauce a quick blast in the microwave to get it nicely warm and melty again.
Have you discovered any ingenious toppings or sauces for your churros? Share your ideas on Twitter @BritandCo, and follow us on Pinterest for more delicious takes on dessert!
