Everybody loves chocolate sauce. But while the lusciousness of a pourable ganache is hard to beat, the cream base means it can fall a little on the rich side. For a sauce that can be poured at will, and isn't so cloying, a sugar-syrup base is the way to go.
Keep in mind that the choice of chocolate will define the result; a bittersweet chocolate, around 70% cocoa solids, will balance the sweetness of the sugar syrup and keep the chocolate flavour front and centre. We recommend any couverture you'd be happy to eat as a block, but play around and find the chocolate you like. A little cocoa powder will also add a bit more body and a deep, rich colour. The rest is simple: heat, stir and pour over everything. Churros, of course, are a great place to start.
- 75 ml olive oil
- 325 gm plain flour, sifted
- Vegetable oil, for deep-frying
- Caster sugar, for dusting
- 150 gm caster sugar
- 90 gm dark chocolate (65%-70% cocoa solids), coarsely chopped
- 1 tbsp Dutch-process cocoa, sifted
- 1Combine olive oil and 450ml water in a saucepan and bring
to the boil over medium-high heat. Gradually add flour and
a pinch of salt and beat with a wooden spoon to combine. Transfer to an electric mixer fitted with the paddle attachment and beat until a very smooth dough forms (3-4 minutes). Transfer dough to a piping bag fitted with a 1cm star nozzle, pushing dough down to remove any air bubbles. Refrigerate to rest and firm up (20 minutes).
- 2Pipe long lengths of dough (about 20cm) into large rings onto a sheet of baking paper.
- 3Heat oil in a deep-fryer or a large, deep-sided saucepan to 180°C. Fry dough rings in batches, turning occasionally, until golden (3-5 minutes; be careful, hot oil will spit). Remove with a slotted spoon, drain on paper towels and dredge with caster sugar, shaking off excess. Serve warm with chocolate sauce.
- 4Bring sugar and 150ml water to a simmer in a saucepan over medium heat, stirring to dissolve sugar. Add chocolate and cocoa and stir until chocolate has melted and sauce is smooth. Strain through a fine sieve and refrigerate to chill (1 hour).
If you prefer a warm chocolate sauce, increase the amount of chocolate by about 20gm so it's a little thicker. Keep warm, or reheat to serve. Sauce will keep refrigerated in an airtight container for 2 weeks.