Terbo Treats #2: Terbodore Mocha Churros

Terbo Treats #2 is here. Feast your eyes on Terbodore Mocha Churros.

Makes 24 churros

For the churros:

200 ml water
½ cup butter
A double espresso of your favourite Terbodore coffee
1 tablespoon castor sugar
1 cup cake flour
Pinch of salt
3-4 eggs
Vegetable oil for frying
Cinnamon sugar for dusting

For the mocha sauce:

200 ml cream
50 ml milk
A double espresso of your favourite Terbodore coffee
150g good quality dark chocolate
2 tablespoons of a good quality coffee liqueur


Pot of oil for frying
Small sauce pan for sauce
Bowl for sauce
Spoon for sauce
Small sauce pan for churros batter
Bowl and whisk for eggs
Wooden spoon
Piping bag with large star nozzle
Bowl for cinnamon sugar
Slotted spoon for frying
Serving plate


For the sauce:
In a saucepan heat the cream, milk, coffee and liqueur until steaming and hot but do not boil. Take off the heat and add the chocolate, stir until well combined. Set aside.

For the churros:
Mix ½ cup castor sugar with 2 tablespoons of ground cinnamon in a bowl and set aside. Pre-heat oil in a medium pot (about 5cm deep) to 190’C (be very careful not to boil, if the oil is smoking it is too hot).

In a small sauce pan, bring the water, coffee, sugar, salt and butter to the boil, add the flour and mix well to form a thick roux. Cook for 3-4 mins. Remove from the heat. In a bowl, beat the eggs and add to the roux a bit at a time and mix until a smooth paste has formed.

Transfer the churros batter into the piping bag. Pipe 15cm tubes of batter just above the surface of the oil, pinching off the end and fry until golden. Remove from the oil and toss in the cinnamon sugar until coated.

Serve hot with the mocha sauce.