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Kelsey and Amanda - Churros

with Chocolate Sauce


Vegetable oil, for deep frying

Sliced strawberries, to serveKhalua Cream

300ml thickened cream

60ml KahluaChocolate Sauce

300ml thickened cream

300g dark chocolate, choppedChurros

250ml milk

70g butter

1/4 tsp salt

150g plain flour

3 eggs, lightly beaten

Granulated sugar, for rolling


  1. To make khalua cream, whisk both ingredients until soft peaks from.
  2. To make chocolate sauce, heat cream in a saucepan until hot. Pour over chocolate in a jug. Stir until smooth and combined.
  3. To make churros, bring milk, butter and salt to a simmer in a small saucepan over medium heat. Add flour and whisk until well combined.
  4. Remove from heat and cool slightly. Whisk in eggs to form a smooth batter. Spoon into a piping bag fitted with a large star-shaped nozzle.
  5. Working in batches, pipe 10cm lengths of batter into hot oil, using scissors to cut off lengths. Fry for 3 minutes or until golden and crisp. Remove with a slotted spoon and drain on absorbent paper. Roll in sugar.
  6. Serve churros with khalua cream, chocolate sauce and strawberries.