Mushroom, Pine nut & Spinach salad 2
Warm mushroom, pine nut, chevre and spinach salad
July08Affogato0024 (2)
Affogato
July08SteakSandwich (40)D
STEAK SANDWICH
July08ChickpeaSoup (1)
Chickpea, chorizo and red onion soup
July08Foldovers (27)
TORTILLA FOLDOVERS
Brioche (27)
Brioche
Butternut BStilla (20)
Caramelised butternut b'stilla
Aug08Springbok Shank0006
Springbok shank pies
Borboun Ribs (5)
Ribs with a sticky Jack Daniels coffee sauce
Coffee Creme Brulee (2)
Coffee creme brûlée
Baked Alaska (21)
Coffee alaska
Aug08Tiramisu0005
TIRAMISU
Lemon Tart
Classic baked lemon tart
Passion Peaches
Passion peaches
Paper baked trout
Paper-baked trout with griddled asparagus
Grilled Figs and Parma Ham
Grilled figs with camembert and parma ham
nomu9_27
Wild rice salad
nomu8_14
Moroccan aubergine with pine nut, sultana & coriander dressing
nomu5_14
Salt-baked whole fish
nomu1_6
Zucchini carpaccio
Double Chocolate Churros With Chilli Chocolate Dipping Sauce
There’s no better way to showcase the silky smoothness of the NOMU Decadent Hot Chocolate than by melting into a bowl, and dipping sugar-coated, deep-fried treats into it!

Double Chocolate Churros With Chilli Chocolate Dipping Sauce

Ingredients

CHURROS:
1 cup water
2 tbsp coconut sugar
¼ cup NOMU Cocoa Powder
80g unsalted butter
¼ tsp NOMU Sea Salt
1 cup cake flour
2 eggs
½ tsp NOMU Vanilla Essence
Vegetable oil, for frying
80g coconut sugar, to serve
1 tsp NOMU Cook’s Collection Ground Cinnamon, to serve

DIPPING SAUCE:
200g NOMU Decadent Hot Chocolate Chunks
250ml pouring cream
NOMU Chilli Flakes, to taste (we used ½ tsp)

Directions

CHURROS:

In a saucepan, combine the water, 2 tbsp coconut sugar, NOMU Cocoa, butter and NOMU Sea Salt. Bring to a boil and remove from the heat. Quickly add the cake flour and stir vigorously with a wooden spoon until the dough forms a ball that pulls away from the sides of the pot. Set aside to cool slightly.

In a separate bowl, lightly whisk together the eggs and NOMU Vanilla Essence. Mix the eggs into the dough bit by bit, stirring well between additions until completely incorporated. You should be left with a silky, soft, glossy dough. Spoon the dough into a piping bag fitted with a star-shaped piping nozzle (see Tips).

Preheat ± 5cm oil in a saucepan to 180°C, or until a piece of bread dropped into the hot oil immediately starts sizzling.

Pipe 6-10 cm long churros into the hot oil, snipping them off with a pair of kitchen scissors. You can either make them straight or loop them if you wish.

Fry for a minute on one side then using a slotted spoon, carefully turn them over until golden brown and crispy all over. Remove them from the oil and place on kitchen paper to drain any excess oil.

Combine the 80g coconut sugar and NOMU Cook’s Collection Ground Cinnamon in a small bowl. Dust the hot churros generously with cinnamon sugar, and serve immediately with the delicious chilli-chocolate dipping sauce.

DIPPING SAUCE:

Place the NOMU Decadent Hot Chocolate Chunks and cream in a bowl over a pot of boiling water (don’t let the bowl touch the water). Stir until combined and smooth, remove from heat and cool until it has a creamy consistency. Stir in the Chilli Flakes.

Pour your sauce into a small dipping bowl and sprinkle a few more Chilli Flakes over the surface as a garnish.

 

Tip: Do NOT use a plain round nozzle for churros! This can cause a steam build-up in the dough during frying which can lead to a hazardous churros explosion!

Ingredients

CHURROS:
1 cup water
2 tbsp coconut sugar
¼ cup NOMU Cocoa Powder
80g unsalted butter
¼ tsp NOMU Sea Salt
1 cup cake flour
2 eggs
½ tsp NOMU Vanilla Essence
Vegetable oil, for frying
80g coconut sugar, to serve
1 tsp NOMU Cook’s Collection Ground Cinnamon, to serve

DIPPING SAUCE:
200g NOMU Decadent Hot Chocolate Chunks
250ml pouring cream
NOMU Chilli Flakes, to taste (we used ½ tsp)

Directions

CHURROS:

In a saucepan, combine the water, 2 tbsp coconut sugar, NOMU Cocoa, butter and NOMU Sea Salt. Bring to a boil and remove from the heat. Quickly add the cake flour and stir vigorously with a wooden spoon until the dough forms a ball that pulls away from the sides of the pot. Set aside to cool slightly.

In a separate bowl, lightly whisk together the eggs and NOMU Vanilla Essence. Mix the eggs into the dough bit by bit, stirring well between additions until completely incorporated. You should be left with a silky, soft, glossy dough. Spoon the dough into a piping bag fitted with a star-shaped piping nozzle (see Tips).

Preheat ± 5cm oil in a saucepan to 180°C, or until a piece of bread dropped into the hot oil immediately starts sizzling.

Pipe 6-10 cm long churros into the hot oil, snipping them off with a pair of kitchen scissors. You can either make them straight or loop them if you wish.

Fry for a minute on one side then using a slotted spoon, carefully turn them over until golden brown and crispy all over. Remove them from the oil and place on kitchen paper to drain any excess oil.

Combine the 80g coconut sugar and NOMU Cook’s Collection Ground Cinnamon in a small bowl. Dust the hot churros generously with cinnamon sugar, and serve immediately with the delicious chilli-chocolate dipping sauce.

DIPPING SAUCE:

Place the NOMU Decadent Hot Chocolate Chunks and cream in a bowl over a pot of boiling water (don’t let the bowl touch the water). Stir until combined and smooth, remove from heat and cool until it has a creamy consistency. Stir in the Chilli Flakes.

Pour your sauce into a small dipping bowl and sprinkle a few more Chilli Flakes over the surface as a garnish.

 

Tip: Do NOT use a plain round nozzle for churros! This can cause a steam build-up in the dough during frying which can lead to a hazardous churros explosion!

Shop the products

You may also like

/5

Tried it? Tell us about it

Browse by category

Newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

There are no reviews yet. Be the first one to write one.

Menu

Join our weekly newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

Index

Top Tips