Quick and easy - measure equal weights of brown sugar, double cream and dark chocoalte. Put the cream and sugar into a double-boiler, and heat gently until the sugar has dissolved. Remove from the heat, add the chocolate, and whisk gently until dissolved. Add a sprinkling of crushed kosher salt (to taste). Perfect for dipping, and will thicken and set if you want to use to fill a tart.
Absolutely no need for more sugar or corn syrup etc beyond the sweetness of the choc itself. (And Lyle's is expensive stuff in the U.S. so certainly no need for that expense for 1 Tablespoon.) Also no need for milk chocolate unless you want that as part of the choc.. Simplest thing is to heat 2/3 cup heavy cream til bubbles form, turn it off,reserve 1/4 cup for possible use at the end. Add 5 ou.finely chopped chocolate to pot(i prefer 72% dark but you may prefer it less dark) and stir til melted.If it doesn't all melt, stir over very low heat til all melted, Add a pinch of kosher salt and/or instant espresso powder to tone down the sweetness and add depth of flavor (but not required.) If it has the thickness you want, leave as is, but if you want it thinner, add reserved heavy cream until it is the thickness you want. Taste and adjust accordingly. If you want to play with flavorings, this would be the time to add vanilla or grand marnier or amaretto or brandy etc.
Chocolate sauce:
4 ounces good-quality dark chocolate (or 1/2 cup chips)
1 -ounce milk chocolate (or 2 tablespoons chips)
1 tablespoon golden syrup (recommended: Lyle's), or corn syrup
2/3 cup double cream
Method:
Melt all of the chocolate sauce ingredients in a heavy based saucepan over low heat. Once combined and the chocolate has melted, remove the pan from the heat and set it aside in a warm place.
Toss the hot churros into the sugar and cinnamon mixture and shake them about to get a good covering, just before serving. Arrange the churros on a serving platter and serve.
Pour the chocolate sauce into individual pots for serving (to avoid the double dipping dilemma) and dip'n'dunk away.
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4 ounces good-quality dark chocolate (or 1/2 cup chips)
1 -ounce milk chocolate (or 2 tablespoons chips)
1 tablespoon golden syrup (recommended: Lyle's), or corn syrup
2/3 cup double cream
Method:
Melt all of the chocolate sauce ingredients in a heavy based saucepan over low heat. Once combined and the chocolate has melted, remove the pan from the heat and set it aside in a warm place.
Toss the hot churros into the sugar and cinnamon mixture and shake them about to get a good covering, just before serving. Arrange the churros on a serving platter and serve.
Pour the chocolate sauce into individual pots for serving (to avoid the double dipping dilemma) and dip'n'dunk away.