Churros with Chocolate Sauce

Category
DifficultyBeginner

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.

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Yields4 Servings
Prep Time15 minsCook Time20 minsTotal Time35 mins
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

Churros with Chocolate Sauce
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