Churros Con Chocolate
Crispy fried churros, lightly dusted with cinnamon sugar, are perfect for dipping into a rich, thick chocolate sauce. This classic Spanish treat is a delightful indulgence for breakfast or a sweet snack.
An original recipe by Forkin
- Total time
- 45 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 870 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
churros
- 240 mlwater
- 60 gunsalted butter
- 15 ggranulated sugar
- 2.5 gsalt
- 120 gall-purpose flour
- 1 pcslarge egg
- 720 mlvegetable oil, for frying
cinnamon sugar
- 50 ggranulated sugar
- 5 gground cinnamon
chocolate sauce
- 240 mlwhole milk
- 120 mlheavy cream
- 150 gdark chocolate, finely chopped
- 30 ggranulated sugar
- 5 gcornstarch
Equipment
saucepan · star nozzle · shallow dish · deep pot · thermometer · slotted spoon · paper towels · large bowl · wooden spoon · whisk · piping bag
The method
Step by step
- 1
In a medium saucepan, combine the water, butter, granulated sugar, and salt for the churros. Bring the mixture to a rolling boil over medium-high heat, stirring until the butter is melted.
About 5 min
- 2
Remove the saucepan from the heat and immediately add the all-purpose flour. Stir vigorously with a wooden spoon until a smooth ball of dough forms and pulls away from the sides of the pan.
About 2 min
- 3
Transfer the dough to a large bowl and let it cool for 5 minutes. Beat in the large egg until fully incorporated and the dough is smooth and glossy.
About 3 min
Cook’s note: The dough will look shaggy at first, but keep mixing until it comes together.
- 4
Spoon the churro dough into a piping bag fitted with a large star nozzle (about 1.5 cm opening).
About 1 min
- 5
Pour the vegetable oil into a large, heavy-bottomed pot or deep fryer to a depth of about 5 cm. Heat the oil to 180°C (350°F).
About 5 min
Cook’s note: Use a thermometer to ensure the oil is at the correct temperature for crispy churros.
- 6
Carefully pipe 10-15 cm strips of dough directly into the hot oil, using kitchen scissors to snip the dough from the piping bag. Fry 3-4 churros at a time to avoid overcrowding the pot.
About 5 min
Cook’s note: Do not overcrowd the pot, as this will lower the oil temperature and make the churros greasy.
- 7
Fry the churros for 2-3 minutes per side, or until golden brown and cooked through. Remove them with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
About 5 min
- 8
While the churros are frying, prepare the cinnamon sugar by combining the granulated sugar and ground cinnamon in a shallow dish.
About 1 min
- 9
Immediately after draining, roll the warm churros in the cinnamon sugar mixture until evenly coated.
About 2 min
- 10
For the chocolate sauce, combine the whole milk, heavy cream, dark chocolate, granulated sugar, and cornstarch in a small saucepan. Whisk continuously over medium heat until the mixture thickens and comes to a gentle boil.
About 5 min
Cook’s note: Keep whisking to prevent the chocolate from sticking to the bottom of the pan.
- 11
Remove the chocolate sauce from the heat and pour it into small serving bowls.
About 1 min
- 12
Serve the warm churros immediately with the hot chocolate dipping sauce.
Per serving
Nutrition
- Calories
- 870.2kcal
- Protein
- 9.2g
- Carbs
- 75g
- Fat
- 60.1g
- Fibre
- 4.1g
- Sugar
- 45.7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Churros are best eaten fresh; the chocolate sauce can be stored separately in an airtight container.
Churros do not reheat well and are best enjoyed immediately; the chocolate sauce can be gently reheated on the stovetop or in the microwave.