Dumante Churros con Chocolate


  • Vegetable or Canola Oil for frying
  • 1 cup water
  • 1 cup Dumante VerdeNoce Liquor
  • ½ cup butter
  • Large pinch of salt
  • 1 cup AP flour
  • 3 eggs
  • ¼ cup sugar
  • ¼ cup finely chopped pistachios
  • Pinch of cinnamon

White Chocolate and Saffron Dip

  • 1 cup milk (separated into two parts)
  • 4 tablespoons Dumante VerdeNoce Liquor, separated
  • 5 ounces white chocolate chips
  • Pinch of saffron hydrated in 1 tablespoon of Dumante
  • 1 tablespoon cornstarch
  • Pinch of salt
  • Pinch of Pistachio Sugar reserved from the Churro recipe

Method – Churros:

  1. Pre heat oil in sautoir or saute pan to 360oF.
  2. Reduce 1 cup of Dumante in a sauce pan by half to cook off the alcohol.
  3. Bring water, butter, Dumante and salt to a vigorous boil in a medium saucepan. Stir in flour. Mix that until the flour is incorporated, and dough begins to form a ball in the saucepan and pulls off the sides. Beat eggs and add to the water and flour mixture. Mix thoroughly, if too stiff, add a touch more Dumante.
  4. Place mixture in pastry bag fitted with a large star tip.  Do not over fill.
  5. Squeeze the churro dough mixture gently into the hot oil and use a pair of scissors to cut to desired length. Fry until golden brown.
  6. Mix the sugar, pistachios and cinnamon together.
  7. Toss hot churros into the pistachio sugar mixture. Serve with the white chocolate and saffron mixture.

Method – White chocolate and saffron dip:

  1. Melt the white chocolate chips into half of the milk in a saucepan over medium heat. Add two tablespoons of the Dumante.
  2. Add the saffron, sugar and salt. Make a slurry with the cornstarch and the remaining milk.
  3. Add the slurry to the saucepan, boil until thickened. Taste and adjust flavor, add the remaining Dumante if necessary. Serve warm with the churros.


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