Churros with Chocolate Recipe
This classic Spanish-inspired recipe for Churros with Chocolate combines crispy, golden fried dough sticks dusted with granulated sugar and served alongside a rich, velvety hot chocolate for dipping. Perfect for a cozy dessert or festive treat, these churros are piped into strips or loops, fried until crisp, and paired with a thickened, spiced chocolate sauce that enhances their warmth and texture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 16 churros, serves 8
- Category: Dessert
- Method: Frying
- Cuisine: Spanish
Ingredients
Churros Dough
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking powder
- 1 1/4 cup water
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon kosher salt
- Frying oil (sunflower, safflower oil, or light olive oil) as needed for deep frying
- Granulated sugar (for serving)
Chocolate Sauce
- 1 tablespoon cornstarch
- 4 cups whole milk (or plant-based milk)
- 1 cinnamon stick (optional)
- 1 star anise (optional)
- 8 ounces (227g) 70% chocolate, chopped
Instructions
- Mix the dry ingredients: In a mixing bowl, whisk together the flour and baking powder to combine evenly.
- Boil the wet ingredients: In a medium saucepan over medium-high heat, combine the water, extra-virgin olive oil, and kosher salt. Bring this mixture to a rolling boil.
- Mix the dough: Remove the saucepan from heat and immediately add the dry flour mixture all at once. Stir vigorously with a wooden spoon for about a minute until the dough forms a thick, rough ball similar to bread dough consistency.
- Shape the dough: Allow the dough to cool enough to handle but keep it warm. Transfer it into a churrera or cookie press fitted with a large star tip (e.g., Wilton 1M). Pipe strips about 8 to 9 inches long onto a silicone baking mat or parchment paper.
- Make loops (optional): To create loops, fold each strip into a teardrop shape approximately 4 inches tall by 2 inches wide, sealing the ends together. This should yield about 16 churros. Cover with plastic wrap or a damp towel to prevent drying.
- Make the hot chocolate: Dissolve the cornstarch in 2 tablespoons of cold milk in a small bowl. In a separate medium saucepan, bring the remaining milk along with the cinnamon stick and star anise (if using) to a boil over medium-high heat, stirring occasionally to avoid scorching.
- Thicken the chocolate sauce: Reduce heat to low and add the cornstarch mixture. Stir constantly for 2-3 minutes until the sauce thickens slightly. Add the chopped chocolate and stir until fully melted and smooth. Keep the sauce warm over the lowest heat setting.
- Preheat the oil: Fill a Dutch oven or heavy-bottomed saucepan with 2 inches of frying oil and heat to 425°F (220°C) over medium heat. Use a thermometer to monitor the temperature accurately.
- Prepare draining plate: Line a plate with layers of paper towels and keep it near the stove alongside a spider or slotted spoon for draining fried churros.
- Fry the churros: Gently lift the shaped churros from the parchment and carefully lower 3 to 4 at a time into the hot oil. Fry each side for about 1 minute or until golden brown on the edges. Remove churros with the spider and drain on paper towels. While warm, sprinkle generously with granulated sugar.
- Serve: Stir the hot chocolate again before pouring into cups. Serve the warm churros immediately with the hot chocolate sauce for dipping and enjoy.
Notes
- Use a candy or deep-fry thermometer to maintain oil temperature at 425°F for perfect frying results.
- Optional spices like cinnamon stick and star anise add warm aromatic notes to the chocolate sauce, but can be omitted if preferred.
- Plant-based milk can be used for a dairy-free version of the chocolate sauce.
- Piping the churros into loops is optional but makes for a beautiful presentation.
- Ensure oil is hot enough before frying to prevent greasy churros.
- Store leftover churros in an airtight container and reheat in an oven to maintain crispness.
Find it online: https://cheftinaskitchen.com/churros-with-chocolate-recipe/
