Churros with Chocolate Sauce
Crispy, golden-fried ridged dough coated in cinnamon sugar with rich, thick chocolate sauce for dipping — pure indulgence.
Details
Ingredients
- Dough:
- 1 cup water
- 2 tbsp sugar
- 1/2 tsp salt
- 2 tbsp vegetable oil
- 1 cup all-purpose flour
- 1 tsp vanilla extract
- Coating:
- 1/2 cup sugar
- 1 tsp cinnamon
- Chocolate Sauce:
- 100g dark chocolate, chopped
- 1/2 cup heavy cream
- 1 tbsp butter
- Vegetable oil for frying
Instructions
- 1
Bring water, sugar, salt, and oil to a boil. Remove from heat and stir in flour and vanilla vigorously until a smooth dough ball forms.
- 2
Transfer dough to a piping bag fitted with a large star tip.
- 3
Heat 3 inches of oil to 185°C (365°F). Pipe 6-inch lengths of dough directly into the oil, cutting with scissors. Fry 3-4 pieces at a time for 2-3 minutes until golden and crispy.
- 4
Drain on paper towels. Immediately roll in cinnamon-sugar mixture.
- 5
Make chocolate sauce: Heat cream and butter until simmering. Pour over chocolate and stir until smooth.
- 6
Serve churros warm with the chocolate sauce for dipping.
About This Recipe
Few treats capture the celebratory spirit and irresistible charm quite like a perfectly executed churro. Hailing from Spain, these delightful deep-fried dough pastries have become a global sensation, deeply embedded in street food culture, festivals, and morning rituals. What makes churros truly special is their unique texture: a crisp, golden-brown exterior giving way to a wonderfully soft and airy interior, all generously coated in a shimmering blanket of cinnamon sugar. The magic lies in the choux pastry (pâte à choux), cooked on the stovetop to create a rich, thick dough that’s then piped into hot oil, forming their characteristic ridged shape. Paired with a luscious, velvety dark chocolate dipping sauce – a testament to Spanish culinary indulgence – the combination is pure bliss. For the best results, use a high-quality dark chocolate (60-70% cocoa) for the sauce, ensuring a balanced richness without being overly sweet. While traditionally enjoyed plain or with hot chocolate, modern variations sometimes include dulce de leche fillings or different spice blends in the sugar coating. Always serve them fresh and hot for the ultimate experience, perhaps alongside a strong coffee or an additional cup of rich hot chocolate.
Tips & Tricks
- • Maintain a consistent oil temperature of 350-375°F (175-190°C) when frying churros. Too cool and they'll absorb excess oil, becoming greasy; too hot and they'll brown too quickly on the outside while remaining raw inside.
- • For an extra aromatic twist, infuse the water for the dough with a cinnamon stick, a few orange peels, or a star anise before adding other ingredients; strain the liquid before incorporating the flour.
- • Churros are best enjoyed fresh, but the prepared dough can be stored, tightly covered, in the refrigerator for up to 2 days. Allow it to come to room temperature for about 30 minutes before piping and frying for optimal texture.
- • Elevate the experience by serving churros with a dusting of cocoa powder on the chocolate sauce, or alongside fresh berries and a dollop of whipped cream for a touch of freshness against the rich indulgence.
Nutrition Facts
Per serving (approximate)