If you love the flavor of churros and want a simple yet festive dessert to make for a fiesta or a weeknight dinner, these mini churro boats are perfect for you.
Each Old El Paso mini flour tortilla boat is coated with butter, cinnamon and sugar and baked until crispy.
The mini churro boats are just the right size to be filled with your choice of Mexican hot chocolate mousse, cheesecake mousse, or dulce de leche mousse. The mousse recipes are so easy to make that you might just want to make all three!
Let’s get started.
The mini soft tortilla boats come 12 to a package, and any of the mousse recipes would yield enough to fill them all. So start with one whole package for each type of mousse you plan to make.
To give the tortilla boats a cinnamon-y churro flavor, brush the inside and outside with butter, then sprinkle with cinnamon sugar and shake off any excess. Leave the bottom of the tortilla boats dry.
Bake the tortilla boats until they are nice and crispy. I suggest baking them for about 8 minutes, rotating the pan, then watching them for the next few minutes in the oven. When the top edges get deep golden brown, the churro shells are done. Let them cool while you make your mousse filling(s).
Mexican hot chocolate comes in individually wrapped discs that are easy to cut into small pieces. They are meant to melt in hot milk, but since we’re making a mousse we’ll use heavy whipping cream. Mexican hot chocolate is flavored with cinnamon and has a wonderful warm flavor. To spice things up a bit, you can add a sprinkling of cayenne pepper.
The Mexican hot chocolate will blend nicely with the heavy whipping cream when you heat them together in the microwave. Be sure to let it cool before you fold in the whipped cream to finish the mousse.
When you are ready to serve your churro boats, fill them with the Mexican hot chocolate mousse and garnish with a bit more whipped cream and some chocolate shavings.
You can also whip up a quick cheesecake mousse if you prefer that flavor. Just combine the cream cheese and sugar until whipped and fluffy, then add in whipped topping. Garnish with a sprinkle of cinnamon sugar over the top for even more churro flavor.
Or you can fill them with my favorite filling, the dulce de leche mousse. You blend all the ingredients together in one step, and its rich and creamy caramel flavor pairs perfectly with the cinnamon-sugar-coated churro shells. Make it look extra pretty by adding a swirl of whipped topping drizzled with a bit of caramel or dulce de leche sauce.