CategoryDesserts
Churros with Chocolate Sauce are a classic Spanish-inspired dessert. Crispy on the outside and soft on the inside, these golden fried treats are coated in cinnamon sugar and served with a rich, velvety chocolate dipping sauce. Perfect for a cozy dessert or a fun party snack.
For the Churros
1 cup water
2 tbsp unsalted butter
2 tbsp granulated sugar
¼ tsp salt
1 cup all-purpose flour
1 large egg
1 tsp vanilla extract
Vegetable oil (for frying)
For the Cinnamon Sugar Coating
½ cup granulated sugar
1 tsp ground cinnamon
For the Chocolate Sauce
½ cup heavy cream
½ cup semi-sweet or dark chocolate chips
1 tsp vanilla extract
1 tbsp unsalted butter
Make the Churro Dough
1
- Heat the Liquid Base:
- In a medium saucepan, combine water, butter, sugar, and salt. Bring to a boil over medium heat, stirring until the butter is melted.
- Add the Flour:
- Reduce the heat to low and stir in the flour all at once. Mix vigorously until the dough forms a smooth ball and pulls away from the sides of the pan. Remove from heat.
- Incorporate Egg and Vanilla:
- Let the dough cool for 5 minutes. Then add the egg and vanilla extract. Mix well until smooth. The dough will appear sticky but will come together.
Fry the Churros
2
- Prepare for Frying:
- Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C).
- Pipe the Dough:
- Transfer the dough to a piping bag fitted with a large star tip.
- Fry the Churros:
- Pipe 4-6 inch strips of dough directly into the hot oil, using scissors or a knife to cut the ends. Fry in batches, turning occasionally, for 2-3 minutes per batch until golden brown.
- Drain and Coat:
- Remove the churros with a slotted spoon and drain on paper towels. While warm, toss the churros in the cinnamon sugar mixture.
Make the Chocolate Sauce
3
- Heat the Cream:
- In a small saucepan, heat the heavy cream over medium heat until it begins to simmer (do not boil).
- Melt the Chocolate:
- Pour the hot cream over the chocolate chips in a heatproof bowl. Let it sit for 1-2 minutes, then stir until smooth.
- Add Vanilla and Butter:
- Stir in the vanilla extract and butter for extra richness.
Serving Suggestions
4
- Plate the Churros:
- Arrange the churros on a platter.
- Serve with Sauce:
- Serve alongside a bowl of warm chocolate sauce for dipping.
- Garnish:
- Sprinkle with powdered sugar or garnish with fresh mint leaves for an elegant touch.
Pro Tips
5
- Crispier Churros: Fry in small batches to maintain oil temperature.
- Flavor Variations: Add a pinch of nutmeg or cardamom to the dough for a unique twist.
- Make Ahead: The dough can be prepared a few hours in advance and refrigerated.
Ingredients
For the Churros
1 cup water
2 tbsp unsalted butter
2 tbsp granulated sugar
¼ tsp salt
1 cup all-purpose flour
1 large egg
1 tsp vanilla extract
Vegetable oil (for frying)
For the Cinnamon Sugar Coating
½ cup granulated sugar
1 tsp ground cinnamon
For the Chocolate Sauce
½ cup heavy cream
½ cup semi-sweet or dark chocolate chips
1 tsp vanilla extract
1 tbsp unsalted butter
Directions
Make the Churro Dough
1
- Heat the Liquid Base:
- In a medium saucepan, combine water, butter, sugar, and salt. Bring to a boil over medium heat, stirring until the butter is melted.
- Add the Flour:
- Reduce the heat to low and stir in the flour all at once. Mix vigorously until the dough forms a smooth ball and pulls away from the sides of the pan. Remove from heat.
- Incorporate Egg and Vanilla:
- Let the dough cool for 5 minutes. Then add the egg and vanilla extract. Mix well until smooth. The dough will appear sticky but will come together.
Fry the Churros
2
- Prepare for Frying:
- Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C).
- Pipe the Dough:
- Transfer the dough to a piping bag fitted with a large star tip.
- Fry the Churros:
- Pipe 4-6 inch strips of dough directly into the hot oil, using scissors or a knife to cut the ends. Fry in batches, turning occasionally, for 2-3 minutes per batch until golden brown.
- Drain and Coat:
- Remove the churros with a slotted spoon and drain on paper towels. While warm, toss the churros in the cinnamon sugar mixture.
Make the Chocolate Sauce
3
- Heat the Cream:
- In a small saucepan, heat the heavy cream over medium heat until it begins to simmer (do not boil).
- Melt the Chocolate:
- Pour the hot cream over the chocolate chips in a heatproof bowl. Let it sit for 1-2 minutes, then stir until smooth.
- Add Vanilla and Butter:
- Stir in the vanilla extract and butter for extra richness.
Serving Suggestions
4
- Plate the Churros:
- Arrange the churros on a platter.
- Serve with Sauce:
- Serve alongside a bowl of warm chocolate sauce for dipping.
- Garnish:
- Sprinkle with powdered sugar or garnish with fresh mint leaves for an elegant touch.
Pro Tips
5
- Crispier Churros: Fry in small batches to maintain oil temperature.
- Flavor Variations: Add a pinch of nutmeg or cardamom to the dough for a unique twist.
- Make Ahead: The dough can be prepared a few hours in advance and refrigerated.
Notes
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