I love my Brew Choc. I love Churros. I love Mexican Food. This was a natural connection and worked really (really) well. YUM. Homemade churros are always going to be better, they just have to be, but if you really cannot be bothered (I don't blame you) then by all means, buy some and freeze them until you get around to this. If you are buying churros, you will not need 2 or 3. Just saying. I love using brew choc in this recipe as it is sugar free, and will reduce the sweetness of this whole thing a lot without sacrificing any of the taste. It also creates the grittiness that is traditional with Mexican Chocolate.
If you are an Insider, you have a permanent discount on Brew Choc, so make sure you read your past emails carefully before purchasing! Enjoy.
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 2-3 churros pre-made or purchased Recipe
- 200 Grams Chocolate dark, callets BUY
- 100 Grams Brew Choc dry granules BUY
- 30 Grams Cacao Butter
- 1 Teaspoon Ground Cinnamon
- 1 Pinch Pink Salt Flakes BUY
- 1 Teaspoon Vanilla Bean Paste BUY
You will need a lined tray or flat plate for this recipe. Preferably using the breadmat I have in my store for a nice glossy finish.
Cut the churros into pieces and place into the fridge. The amount you may use will vary depending on how good the churros are! They need to be very cinnamony and sugary.
Place all remaining ingredients into the Thermomix bowl and blend 1 min/speed 10. Scrape down sides of bowl and lid.
Melt 10 min/45°C/speed 1 stopping to scrape down sides of bowl occasionally.
Place the churros onto the bread mat and the pour the chocolate over. Spread using an offset spatula. Bang the tin or tray vigorously on the bench to remove air bubbles and to level off the chocolate. Refrigerate for several hours. Snap into pieces and eat!