Churro Bowl with Mexican Hot Fudge

What’s better than churros con chocolate? How about churro shaped bowls, filled with creamy delicious ice cream, and drizzled with spiced hot fudge sauce? It’s the perfect treat for sharing a sweet holiday moment with your family.

20 min
Prep Time
30 min
Cook Time
6-8
Servings

Ingredients

Churro Bowl

  • 4 tablespoons Crystal unsalted butter
  • 1 cup water
  • ¾ teaspoons salt
  • 1 teaspoon pure vanilla extract
  • 1 cup all purpose flour
  • ¼ teaspoon cinnamon
  • 3 large eggs
  • Vegetable oil, for frying

Cinnamon Sugar

  • ⅓ cup mixed with 1 tablespoon cinnamon

Mexican Hot Fudge

  • 8 ounces semi sweet chocolate, chopped
  • ½ cup Crystal heavy cream
  • 2 tablespoons Crystal unsalted butter
  • 2 tablespoons drip coffee
  • ½ teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract
  • 1 (48 oz.) tub Crystal Classic Vanilla ice cream, for serving

Products used

  • Milk

  • Heavy Whipping Cream

Directions

  • Step 1

    For the churro bowls:
    Add butter, water, salt, and vanilla to a medium saucepan over medium heat and bring to a simmer. Stir until butter is melted. Once butter is melted and water is boiling, quickly stir in the flour and cinnamon. Turn to medium heat and stir for about 3 minutes, until the dough comes together and looks smooth. Remove from heat until dough is cool, about 5 minutes.
  • Step 2

    Transfer dough to a bowl of a standing mixer outfitted with a paddle. Turn mixer on and add the eggs, one at a time. The dough should look smooth after the last egg is added.
  • Step 3

    Add dough to a large pastry bag with a large star tip. Spray a 12 cup muffin tin with nonstick spray. Pipe the batter in a spiral around the muffin tins to create a bowl. Place in freezer for at least 4 hours to freeze.
  • Step 4

    Heat 3 inches of oil in a high sided skillet to 375 degrees. Carefully remove the bowls one at a time from the muffin tin using an offset spatula or a paring knife. Fry 4 minutes with the open part of the bowl facing up and then flipping son there is a floating dome for an additional 2 minutes.
  • Step 5

    Remove to a paper towel lined sheet tray and gently roll hot churro bowls in cinnamon sugar and sprinkle additional if desired.
  • Step 6

    Continue with remaining bowls.
  • Step 7

    For the Mexican hot fudge:
    Combine heavy cream, butter, coffee, cinnamon and vanilla in a medium sized saucepan over medium heat until simmering.
  • Step 8

    Add the chocolate and stir until melted and smooth.
  • Step 9

    To assemble:

    Add a big scoop of vanilla bean ice cream to the churro bowl and drizzle with hot fudge. Enjoy!


    Ver receta en español

    Recipe from realcaliforniamilk.com.