Churro & Berry Dessert Board
Ingredients
- 15-20 frozen churros I used Goya brand
- 1/2 cup granulated sugar
- 2 Tbsp. ground cinnamon
- 4 cups oil such as canola, peanut or veg oil, for frying
For serving:
- Strawberries
- Blueberries
- Raspberries
- Blackberries
For Dulce de Leche Chocolate Sauce:
- 1 13.4 oz. can dulce de leche
- 2 Tablespoons unsalted butter
- 4 oz. semi-sweet chocolate
- 2-3 Tablespoons milk or cream
- 1 teaspoon vanilla extract
- 1/8 teaspoon coarse salt
Instructions
For Dulce de Leche Chocolate Sauce:
- In a small saucepan set to low heat, warm dulce de leche until melted. Add butter and stir until incorporated. Remove from heat. Stir in chocolate until melted, then add milk, vanilla and salt. Add additional milk to thin, if needed. Cool slightly before serving. Cover and refrigerate leftovers.
For Churro & Berry Board:
- Prepare a large serving board. [Board pictured is a 15" round, but you can use any shape/size large board or baking sheet.]
- Combine cinnamon and sugar in a medium bowl.
- Pour oil into a medium pot over medium heat. Once hot, drop in churros (4-5 at a time). Fry batches for 30 seconds to 1 minute, until lightly golden. Carefully remove and toss in the cinnamon-sugar mixture. Place coated churros on a paper towel-lined plate.
- Arrange churros and berries in your desired pattern, scattering ingredients across the board. It helps to reference a photo, as you assemble.
- Cover and set aside, until ready to serve.
- Enjoy!
Notes
To make these in your air fryer:
- Open bag of frozen churros and place churros into your air fryer basket.
- Cook at 350 degrees F for 8-10 minutes.