If you’ve never eaten churros dipped in a thick chocolate sauce, you’ve never tasted heaven. And if you’ve never tried sprinkling cayenne pepper on those churros, you need to try it! I know, cayenne pepper seems like a really strange ingredient in a chocolatey dessert — but rather than adding a savory flavor, it just gives a beautiful warmth and makes the churros taste really festive. It goes amazingly well with a sprinkling of cinnamon and that thick, warm chocolate sauce (drooool). Trust me!

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Ingredients:

  • 15-20 cooked churros
  • 1 Tablespoon sugar
  • 1 teaspoon ground cinnamon
  • pinch cayenne pepper
  • 5 ounces chocolate (milk or dark)
  • 1/3 cup heavy cream
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Instructions:

1. Add the churros to a large bowl with the sugar, cinnamon and cayenne, and toss thoroughly. Adjust the amount of cayenne to taste — I found I only needed a small pinch to give that lovely warming effect.

2. In a small saucepan, melt the chocolate with the heavy cream over a fairly low heat, stirring constantly. When the chocolate sauce is completely smooth, transfer it to a small bowl, and serve alongside the cayenne churros.

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Add the churros to a large bowl with the sugar, cinnamon and cayenne, and toss thoroughly. Adjust the amount of cayenne to taste — I found I only needed a small pinch to give that lovely warming effect. Remember: You can always add more, but you can’t take it away, so be cautious at first!

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In a small saucepan, melt the chocolate with the heavy cream over a fairly low heat, stirring constantly. When the chocolate sauce is completely smooth, transfer it to a small bowl, and serve alongside the cayenne churros.

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As you can see, the basic recipe for the thick, rich chocolate sauce is super simple, but you can jazz it up further if you like. Add a dash of vanilla or a pinch of cinnamon, or even another pinch of cayenne if you’re digging the spicy-sweet combo!

You can be as elegant as you like when you serve your churros — either serve the chocolate sauce neatly in a small dipping bowl…

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… or be ever so slightly less elegant by drizzling it all over the place. I promise it’s totally worth it when you end up with sauce all over your fingers (and round your mouth!).

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Oh, and by the way, this recipe makes more chocolate sauce than you’ll need for one batch of churros (although, I kind of dare you to try…). Pop any leftover sauce in the fridge, and whip up another batch the next day — just give the sauce a quick blast in the microwave to get it nicely warm and melty again.

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Have you discovered any ingenious toppings or sauces for your churros? Share your ideas on Twitter @BritandCo, and follow us on Pinterest for more delicious takes on dessert!