Chocolate Sauce for Churros

Our answer

Nigella's recipe for Churros (from Kitchen) includes a thick chocolate dipping sauce that is made from a combination of milk and dark (bittersweet) chocolate, golden syrup and double cream. If you can't get double cream then you can use a thickened dairy cream or a whipping cream (but not the squirty whipped cream from a can). In some countries it is easiest to find this in sterliized form (usually in cartons or tins that don't have to be refrigerated until after they are opened). In India there is a brand called Amul and their dairy cream would be suitable (we believe that they sell it in supermarkets in 200ml cartons). We also understand that there is a very thick type of cream in India called malai, which is similar to British clotted cream. You could use this, but as it has a very high fat content it woud be best to add some regular milk as well. The recipe uses 150ml double cream and we would suggest using 100ml (100g) malai and 50ml milk.

You can use light corn syrup as a substitute for the golden syrup. You could also use runny/clear honey but make sure that it is a very mild honey as a strong flavoured honey would affect the taste of the sauce.

As you are melting chocolate in the saucepan with the other ingredients, always use a very low heat and stir occasionally, to prevent the chocolate from burning and turning grainy.