✨✨Churro Chips & Salted Hot Chocolate Sauce✨✨ . . ✨✨Okay, I know that Cinco was ...
... yesterday and everything. I was totally planning to post these then, but you know, life. Hey, but I promise they'll still taste just as good today and everyday after.✨✨
✨✨Yeah, Tthis is definitely kind of a throwback recipe but it's a good one and it's definitely worth re-sharing. I hope you're having an awesome week!!!✨✨
✨✨Churro Chips & Salted Hot Chocolate Sauce.✨✨
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 12 servings
1 quart oil for frying
5 tablespoons coconut oil melted
1 cup warm water
1 teaspoon salt
3 cups all purpose flour plus more for rolling
1 cup graulated sugar
1 tablespoon cinnamon
1/2 teaspoon salt
--Hot Chocolate Sauce:--
1/4 cup coconut cream *see note
2 cups almond milk or favorite plant-based milk
3/4 cup sugar
2 tablespoons cornstarch
3/4 teaspoon sea salt
1/3 cup cocoa powder
150 g about 1 cup dairy-free semi-sweet dark chocolate
1 teaspoon vanilla extract
Combine water with the oil and salt in a medium mixing bowl and stir until combined. Add flour and mix into liquid, then knead it bit until it comes together into an even dough..
Now clear a clean work surface and spread some flour. Separate dough into four equal balls and set aside then heat a large electric pancake skillet over medium high heat. (If you don't have one you can use your largest frying pan on your stovetop and divide the dough into smaller pieces.) Roll out each ball into a rectangle-ish shape (no need to be a perfectionist) to about 1/8 inch thickness (or a little thinner if you can manage without tearing). Roll each sheet around your rolling pin and unroll over skillet one at a time.
Cook tortilla sheets on each side for 30 to 40 seconds depending on how high your heat is. As you cook each one fold the done ones on a cutting board and set aside until finished cooking them all.
Heat oil in a deep fryer or dutch oven to about 350 degrees F (180 C) and mix the cinnamon, sugar, and salt in a small bowl and set aside. Cut the sheets of tortilla into triangles (the easiest way is to cut them in half, then stack halves and cut in half again and so on until you have a stack of small squares. Then cut squares diagonally into triangles.)
Fry the pieces in batches for 1 to 2 minutes each until crispy then remove from oil and drop onto a plate lined with paper towels. After about 1 minute, while the chips are still hot, place them in an extra large bowl and toss with your cinnamon/sugar until coated.
--Hot Chocolate Sauce:--
Whisk together the cream, milk, sugar, cornstarch, and salt in a medium saucepan and bring to a boil over medium low heat. Stir constantly until it begins to thicken, then reduce heat to low and whisk in cocoa and dark chocolate and stir until smooth. Remove from heat and stir in vanilla. Serve hot in little cups along with chips.
If you have trouble finding coconut cream at your local grocery store it's completely fine to use full-fat coconut milk and scrape the cream off of the top. Just be sure that it's cold enough to separate.✨✨