Home Recipes Churros chocolate and chilli dip

Churros chocolate and chilli dip

Churros with miso chocolate mousse and a touch of raspberry

Chocolate Fruit Sugar

Churros chocolate and chilli dip | Debic

Debic's Culinary Team

Debic

Ingredients

Churros dough

See recipe here

Chocolate and chilli dip

40 g dark chocolate 70% (20%)

200 g Debic Crème Brûlée Bourbon

1 g chilli powder

1 g fine salt

Chilli sugar

300 g sugar

2–3 g chilli powder

1 g fine salt

Decoration

chiliflakes

chili strips

Debic products used

Crème Brûlée 1L

Preparation

Chocolate and chilli dip

Melt the dark chocolate and mix with the Crème Brûlée base.

Add the chilli powder and the salt.

Blend until smooth and fully emulsified.

Chilli sugar

Combine all ingredients in a bowl.

Mix thoroughly until evenly distributed.

Adjust chilli level depending on desired heat.

Store in airtight container.

Assembly

Spoon the chilled chocolate and chilli dip into a glass verrine.

Finish with the chili flakes and strips.

Coat the freshly fried churros evenly in chilli sugar while still warm.

Chocolate Fruit Sugar

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