Crunchy chocolates

Crunchy chocolates

CHOCOLATE WITH WALNUT CHURROS
Ingredients
CHURROS
- Water……….. - 2 cup
- Unsalted butter, melted - 1 3/4 tbsp
- Salt…… - ...    1/4 tsp
- Flour……….. - 2 cup
- Walnuts, finely chopped - 1/3 cup
- Sugar     - 2 1/2  cup 
- Cinnamon, ground - 1 1/2 tbsp  
- Olive oil - 4 cup

Chocolate sauce
- Milk - 3 cup 
- Cinnamon stick - 1
- Brown sugar - 1/3 cup
- Flour - 2 tsp
- Cocoa powder, unsweetened - 1/2 cup 

Method
- Pour water into a medium saucepan with 1 tsp sugar, melted butter and salt; stir with a whisk. Bring to a boil and add all the flour and chopped walnuts. 
- Stir for about 2 minutes with a wooden spoon until a smooth paste forms. Remove from heat and form a dough. Allow churro dough to cool for 5-8 minutes. 
- While dough gets cooled, preheat oil in a large pan or electric skillet over medium heat (180°C).
- Mix 2 cups of sugar with 11/2 tbsp ground cinnamon in a wide bowl or pie pan. Set  aside cinnamon sugar mixture. 
- Once cooled, put the dough into a pastry bag with a star-shaped tip to form the churros. Pipe the dough out on a cookie sheet in pieces. Cut with scissors if needed.
- Use a wooden skewer to poke through each piece vertically to allow for steam to escape during frying. 
- Place 4 to 5 churros in hot oil and fry until golden brown and crispy for about 3 to 4 minutes, turning occasionally. 
- Drain on paper towels. Roll in cinnamon sugar mixture and serve with hot chocolate sauce.

CHOCOLATE SAUCE
- In a medium saucepan, bring milk, cinnamon and brown sugar to a boil. 
- Remove from heat immediately. Cover and let it stand. 
- Add flour and cocoa into milk pan and stir well. 
- Reheat over low heat for about 10-12 minutes to thicken slightly. Serve hot in cups or glasses with the churros.

GLUTEN-FREE WHITE CHOCOLATE AND WALNUT BITES WITH BLACKBERRIES
Ingredients
- Eggs - 4 
- Sugar… - ...    150 gm 
- White chocolate, melted - ..    180 gm
- Walnuts, powdered…... - 150 gm  
- Raisins………. - 20 gm 
- Walnuts, halves……. - 30 gm
- Blueberries……… - .100 gm 
- Butter as required
- Square mould of 22 cm….. - 1
- Whipped cream……. - 60 gm 
- Walnuts……. - .20 gm 
- Blueberries……... - 20 gm 
- Fresh mint

Method
- Soak 30 gm walnuts halves in cold water and let them hydrate well.
- Heat the oven to 180°C.
- Beat the eggs and sugar with an electric mixer until the mixture gets fluffy. Add melted white chocolate and powdered walnuts, which will be the flour of the preparation.
- In a mould greased with butter, pour the mixture and then add raisins, blueberries and hydrated walnuts evenly, so that they don’t burn with the heat of the oven, but remain golden.
- Bake for 30 minutes, then remove from oven and let it cool.
- Unmould, cut into pieces and serve with a dollop of whipped cream, blueberries, walnuts and fresh mint.

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