Hot Chocolate Churro Bombs: delicious dessert with surprise

These delicious little churro pastry bombs contain a tasty surprise – molten chocolate truffles!

It takes a bit of time to create these bombs, as the churro pastry needs to be piped and frozen for an hour or so before cooking, but all the effort is worth it! You can make these ahead of time for a special dinner party dessert, and just drop them in the hot oil for a couple of minutes. Voila! A finale that your guests will absolutely love.

Instructions

In a medium saucepan over medium-high heat, combine the water, butter, 2 tablespoons sugar, and the salt, and bring to a boil.

As soon as the mixture begins to boil, reduce the heat to medium-low and add the flour.

Using a wooden spoon, stir until the dough comes together to form a ball, which takes about 1 minute.

Remove the pan from the heat and let cool for at least 5 minutes before adding the eggs (to avoid accidentally cooking the eggs).

Mix in the eggs, 1 at a time, fully incorporating each egg before adding the next. Then add the vanilla.

Line a baking sheet with parchment paper.

Transfer the dough to a piping bag fitted with a closed star tip.

Pipe 18 1½-inch (3 cm) spiral rounds onto the baking sheet. Top each with a milk chocolate truffle.

Pipe the dough in a spiral to cover the truffles, being careful to completely seal the chocolate.

Immediately transfer the tray to the freezer and freeze for 1 hour, until solid.

Heat the oil in a deep pot until it reaches 350˚F (180˚C).

Fry in batches of 4 until nicely browned, about 3 minutes, turning so they fry evenly. Drain on a cooling rack, or paper towel-lined plate and dab off any excess oil.

Combine the remaining ½ cup sugar (100 G) and the cinnamon in a small bowl. Roll the warm churro bombs in the mixture to coat. When you open the bomb, the hot melted chocolate will flow out to pool around the pastry. Enjoy!

Tips: 

The churro pastry must be piped while it is still warm and pliable, and the bombs need to be immediately frozen as soon as they are piped. Make sure all gaps around the truffles are covered with the pastry, or the chocolate will flow out during cooking.

You can choose any type of chocolate truffle you like as a filling – why not try some different types in each batch?

To cut the richness of the chocolate and sweet cinnamon, serve with some double/heavy cream or crème fraiche.