Churros with Ancho Chili Chocolate Sauce
Churros with Ancho Chili Chocolate Sauce
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![Preparation time]()
Prep time10 min![Ready in]()
Ready in![Servings]()
PortionsPortions 12![Difficulty]()
DifficultyHard
Ingredients
Churro Coating
- 1 cup white sugar
- 2 teaspoons ground cinnamon
Churros
- 1 1/2 tablespoons white sugar
- 1 cup water
- 1/2 teaspoon salt
-
2 tablespoons Country Crock® Plant Butter Sticks with Avocado Oil
![avocado sticks]()
- 1 cup all-purpose flour
Chocolate Sauce
- 1 cup dark chocolate chips
-
1/2 cup Country Crock® Plant Cream
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- 1 teaspoon ancho chile powder
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Make the churro coating in a small, shallow bowl. Stir together the sugar and cinnamon and set aside.
- In a small saucepan over medium heat, whisk together the sugar, water, salt and Country Crock® Plant Butter. Bring the mixture to a boil, and then remove it from the heat. Stir in the flour until a smooth ball forms.
- Heat about 4 inches of vegetable oil, in a Dutch oven, over medium-high heat, until it reaches 375ºF. Line a plate with paper towels.
- Transfer the dough to a piping bag with a large star tip and set aside while you make the chocolate sauce.
- Combine the dark chocolate and Country Crock® Plant Cream in a medium pan over a low heat. Stir until the chocolate is melted and glossy. Add the ancho chili powder and stir, then remove from the heat and keep warm.
- Pipe the dough over the pot of oil to a length of about 6 inches. Using scissors, cut it so the dough releases into the oil. Pipe 3 to 4 churros into the oil at a time, frying them until they're golden brown and cooked through.
- Transfer the churros to the paper towel-lined plate to drain. While they are still hot, roll them in the cinnamon-sugar mixture. Repeat the frying and coating process with the remaining dough.
- Serve with Chili Chocolate sauce and enjoy!
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