Churros With White Chocolate Mousse Recipe
with a macadamia nut crunch
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Ingredients
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Churros
White Chocolate Mousse
Macadamia Nut Crunch
Method
Churros
- 1
- 2
Add Eggs
Once the dough has cooled, mix in eggs one at a time until fully incorporated. The dough should be smooth and slightly sticky.
- 3
Fry the Churros
Heat oil in a deep pan. Transfer dough to a piping bag fitted with a star tip. Pipe strips of dough into hot oil, frying until golden brown. Remove and drain on paper towels.
- 4
White Chocolate Mousse
- 5
Melt White Chocolate
In a microwave, melt white chocolate chips in 30-second intervals until smooth. Let cool slightly.
- 6
Prepare Gelatin
In a small bowl, sprinkle gelatin over water and let it bloom for about 5 minutes. Then heat gently until dissolved.
- 7
Combine Ingredients
In a mixing bowl, whip heavy cream and vanilla until soft peaks form. Fold in melted chocolate and dissolved gelatin until fully combined.
- 8
Chill Mousse
Transfer mousse to serving glasses and refrigerate for at least 2 hours until set.
Macadamia Nut Crunch
- 9
Prepare the Crunch
In a skillet, melt butter and sugar over medium heat. Add chopped macadamia nuts and stir until coated and lightly toasted. Spread onto parchment paper to cool.
