Chocolate with Walnut Churros

By California Walnuts
Total Time
1 Hr, 20 Mins
Serves
6
Serving Size
5
Course
Desserts

DESCRIPTION

Enjoy a popular Spanish treat with these crispy cinnamon sugar dusted walnut churros. They are perfect for dunking into rich chocolate sauce!

Prep Time
30 Mins
Cook Time
50 Mins
Total Time
1 Hr, 20 Mins
Calories
567
Total Fat
29
Polyunsaturated Fat
4
Cholesterol
11
Sodium
100
Carbohydrates
76
Dietary Fiber
3
Protein
7

Ingredients

Churros

  • 2 cups water
  • 1 teaspoon sugar
  • 1-3/4 tablespoons unsalted butter, melted
  • 1/4 teaspoon salt
  • 2 cups flour
  • 1/3 cup finely chopped California walnuts
  • 2 cups sugar
  • 1-1/2 tablespoon ground cinnamon
  • 4 cups olive oil

Chocolate sauce

  • 3 cups milk
  • 1 cinnamon stick
  • 1/3 cup brown sugar
  • 2 teaspoons flour
  • 1/2 cup unsweetened cocoa powder

Preparation

Churros
  1. Pour water into a medium saucepan with 1 teaspoon sugar, melted butter and salt; stir with a whisk.
  2. Bring to boil and add all the flour and chopped walnuts.
  3. Stir about 2 minutes with a wooden spoon until a smooth paste forms. Remove from heat and form a ball. Allow churro dough to cool for 5-8 minutes.
  4. While dough is cooling, preheat oil in large pan in electric skillet over medium heat (350°F).
  5. Mix 2 cups of sugar with 1-1/2 tablespoons ground cinnamon in wide bowl or pie pan. Set aside cinnamon sugar mixture.
  6. Once cooled, arrange the dough into a pastry bag with a star-shaped tip to form the churros. Pipe dough out on a cookie sheet in 3" pieces. Cut with scissors if needed.
  7. Use a wooden skewer to poke through each piece vertically to allow for steam to escape during frying.
  8. Place 4 to 5 churros in a hot oil and fry until golden brown and crispy, about 3 to 4 minutes, turning occasionally.
  9. Drain on paper towels. Dredge in cinnamon sugar mixture and serve with hot chocolate sauce.
Chocolate sauce
  1. In medium sauce pan, bring milk, cinnamon and brown sugar to a boil.
  2. Remove from heat immediately. Cover and let stand.
  3. Add flour and cocoa into milk pan and stir well.
  4. Reheat over low heat for about 10-12 minutes to thicken slightly. Serve hot in cups or glasses with the churros.