230 ml heavy cream
230 ml milk
100 g dark couverture
1.5 tsp. cinnamon
10 ml rum
30 g maple syrup
2 × pinch of salt
25 g butter
15 g sugar
slice of orange peel
60 g flour
2 × egg(s)
750 g vegetable oil

Chocolate cinnamon mousse
Heat 130 ml of milk, 1 teaspoon of cinnamon, rum, maple syrup, cream, dark chocolate and a pinch of salt in a saucepan, stirring constantly until the mass is smooth. Then fill it through iSi Funnel & Sieve in a 0.5 L Whipper, screw on 1 cream charger and shake vigorously. Chill it in the refrigerator for 1-2 hours.

Boil up the rest of the milk, butter, sugar and the spices. Then stir in the flour and stir until the mass separates from the ground. Then stir in the eggs slowly so that no lumps are formed. Fill the mass into a piping bag with star grommet and heat vegetable oil in a saucepan to approx. 350 ° F. Dress the churros (about 5inches long) directly into the hot oil and bake them. Then roll the baked churros in cinnamon and sugar.


  1. Mike F.

    For the Churros – No spices are listed in the ingredients for the Churros, where does the Orange peel come in and what measurement is 0.25 for the peel?

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