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Mini Cinnamon Sugar Churro Boats

  • Prep 20 min
  • Total 45 min
  • Servings 12

Crispy cinnamon sugar churro shells taste even sweeter paired with with your choice of easy mousse fillings: Mexican hot chocolate, cheesecake, or dulce de leche. MORE + LESS -

Hungry Happenings Hungry Happenings
October 3, 2016

Ingredients

Churro Boats:

1
package (12 count) Old El Paso™ Taco Boats™ Mini Soft Flour Tortillas
2
tablespoons sugar
2
teaspoons cinnamon
4
tablespoons butter, melted

Mexican Hot Chocolate Mousse:

2
discs (3.2 ounces each) Mexican Hot Chocolate
2
cups heavy whipping cream, divided
Whipped cream and shaved chocolate, if desired

Cheesecake Mousse:

8
ounces whipped cream cheese
1/3
cup sugar
3
cups frozen whipped topping, thawed
Cinnamon sugar, if desired

Dulce de Leche Mousse:

1
can (13.4 ounces) dulce de leche
1/2
cup prepared vanilla pudding
2
cups frozen whipped topping, thawed
Whipped topping and caramel/dulce de leche sauce, if desired

Steps

Hide Images
  • 1
    Preheat oven to 400°F. Line a baking pan with parchment paper and stir together the sugar and cinnamon. Brush the inside of each tortilla boat with butter and sprinkle on cinnamon sugar, dumping out excess. Brush butter around the outside of each tortilla boat and sprinkle with remaining cinnamon sugar. Set on parchment paper-lined baking sheet. Bake for 8-12 minutes until golden brown and crispy. Remove and allow to cool completely. Fill with mousse and garnish as desired (options below).
  • 2
    MEXICAN HOT CHOCOLATE MOUSSE: Chop the two discs of Mexican Hot Chocolate into small pieces. Combine with 1/2 cup heavy whipping cream in a microwave-safe bowl. Heat for 30 seconds on high, then remove and stir. Heat for an additional 30 seconds and let bowl sit in the microwave for 2 minutes. Remove and stir until melted and well blended. If needed, continue heating in 10 second increments, stirring after each, until melted and smooth. Allow to cool for 15 minutes. Whisk remaining 1 1/2 cups heavy whipping cream to stiff peaks and fold into the cooled chocolate mixture until light and fluffy. Spoon into churro bowls and garnish with additional whipped cream and chocolate shavings.
  • 3
    CHEESECAKE MOUSSE: Use an electric mixer to beat cream cheese and sugar on medium speed until light and fluffy. Beat in the whipped topping until well incorporated. Fill churro bowls and garnish with cinnamon sugar.
  • 4
    DULCE DE LECHE MOUSSE: Beat together the dulce de leche, pudding and whipped topping until light and fluffy. Fill churro bowls with mousse and top with whipped cream and a drizzle of caramel or dulce de leche sauce.
 

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
  • 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.

    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.

    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.

    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. 

    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.

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