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Churros with Chocolate mmmMallow Dipping Sauce

Everyday Occasions

An everyday churros recipe with a delicious mmmMallow dipping sauce.

Churrros with chocolate mmmMallows dipping sauce


Churros ingredients

Makes 14-16 churros

  • 90g castor sugar
  • 1 Tbsp ground cinnamon
  • 2 cups (250g) Golden Cloud cake flour
  • 1 tsp salt
  • 4 Tbsp olive or canola oil 
  • 2 cups (500ml) boiling water
  • 1L sunflower oil, for frying

Dipping sauce ingredients

  • 2 x 80g Beacon Heavenly Midnight Velvet chocolate
  • 150g Beacon Pink & White mmmMallows
  • 1 cup cream


  1. To make the churros, mix the castor sugar and cinnamon together and set aside for later.
  2. Sift the flour with the salt into a heatproof bowl and make a well in the centre.
  3. In a separate bowl, mix the oil and boiling water together, and pour into the well, mixing well with a wooden spoon to remove any lumps. The dough should be slightly soft and sticky to the touch. Let it cool for 10-15 minutes.
  4. Fill a large pot with the oil. Heat the oil to 170°C.
  5. Add the dough to a piping bag with a star-shaped nozzle and squeeze out churros directly into the hot oil, cutting them into the required length with a pair of scissors. (Lightly oil the scissors’ blades to prevent dough from sticking.)
  6. Do not cook more than three at a time as they will stick together. Fry for about 3-4 minutes until crispy and golden.
  7. Sprinkle with cinnamon sugar.
  8. To make the chocolate dipping sauce, roughly chop Beacon Heavenly Midnight Velvet chocolate, and place into a heatproof bowl.
  9. Heat the cream to just before boiling and pour over the chocolate.
  10. Stir until chocolate has melted.
  11. Mix in the Beacon mmmMallows, place in microwave for 20 second increments, stirring in between until it has fully melted into a smooth mixture.
  12. Serve the churros with mmmMallow chocolate dipping sauce.

What you need

Peppermint Tart 80g
mmmMallows Pink & White 150g
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