Churros con Chocolate is a traditional Spanish breakfast or dessert featuring deep-fried, ridged dough sticks served with thick hot chocolate. Crispy on the outside and soft inside, they’re perfect for dunking and indulgent enjoyment.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 15 minsCook Time 25 minsTotal Time 40 minsFor the Churros
1 cup water
2 tbsp granulated sugar
½ tsp salt
2 tbsp vegetable oil (plus more for frying)
1 cup all-purpose flour
Optional: ½ tsp vanilla extract
For the Coating
½ cup granulated sugar
1 tsp ground cinnamon
For the Chocolate Dipping Sauce
1 ½ cups whole milk
3 ½ oz dark chocolate (60–70%), finely chopped
1 tbsp cornstarch
2 tbsp sugar
Pinch of salt
Optional: splash of espresso or rum
Make the Churro Dough
1
In a saucepan, combine water , sugar , salt , and oil . Bring to a boil.
Remove from heat and stir in flour (and vanilla, if using) until a smooth, sticky dough forms.
Let cool slightly, then transfer to a piping bag fitted with a large star tip (Wilton 1M or similar).
Fry the Churros
2
Heat 2 inches of vegetable oil in a heavy pot to 375°F (190°C) .
Pipe 4–6 inch strips of dough directly into the oil, snipping with scissors.
Fry in batches, turning occasionally, until golden brown — about 2–3 minutes per side.
Drain on paper towels.
Coat with Cinnamon Sugar
3
While warm, roll churros in a mixture of sugar and cinnamon until coated.
Make the Chocolate Sauce
4
In a saucepan, whisk milk and cornstarch until dissolved.
Add chocolate , sugar , and a pinch of salt.
Heat over medium, whisking constantly until thick and glossy (about 5–8 minutes ).
Pour into small serving cups.
To Serve
5
Serve churros warm on a platter, paired with individual cups of hot chocolate.
Perfect for dipping, sipping, and sharing!
Variations
6
Fill churros with dulce de leche , chocolate , or vanilla cream using a piping tip
Add a dash of orange zest to the chocolate sauce for depth
Use chili-infused chocolate for a spiced twist
Pairing Suggestions
7
Drink: Spanish café con leche, hot espresso, or a glass of Pedro Ximénez sherry
Meal: Ideal after a light tapas-style dinner or brunch spread
Ingredients For the Churros
1 cup water
2 tbsp granulated sugar
½ tsp salt
2 tbsp vegetable oil (plus more for frying)
1 cup all-purpose flour
Optional: ½ tsp vanilla extract
For the Coating
½ cup granulated sugar
1 tsp ground cinnamon
For the Chocolate Dipping Sauce
1 ½ cups whole milk
3 ½ oz dark chocolate (60–70%), finely chopped
1 tbsp cornstarch
2 tbsp sugar
Pinch of salt
Optional: splash of espresso or rum
Directions Make the Churro Dough
1
In a saucepan, combine water , sugar , salt , and oil . Bring to a boil.
Remove from heat and stir in flour (and vanilla, if using) until a smooth, sticky dough forms.
Let cool slightly, then transfer to a piping bag fitted with a large star tip (Wilton 1M or similar).
Fry the Churros
2
Heat 2 inches of vegetable oil in a heavy pot to 375°F (190°C) .
Pipe 4–6 inch strips of dough directly into the oil, snipping with scissors.
Fry in batches, turning occasionally, until golden brown — about 2–3 minutes per side.
Drain on paper towels.
Coat with Cinnamon Sugar
3
While warm, roll churros in a mixture of sugar and cinnamon until coated.
Make the Chocolate Sauce
4
In a saucepan, whisk milk and cornstarch until dissolved.
Add chocolate , sugar , and a pinch of salt.
Heat over medium, whisking constantly until thick and glossy (about 5–8 minutes ).
Pour into small serving cups.
To Serve
5
Serve churros warm on a platter, paired with individual cups of hot chocolate.
Perfect for dipping, sipping, and sharing!
Variations
6
Fill churros with dulce de leche , chocolate , or vanilla cream using a piping tip
Add a dash of orange zest to the chocolate sauce for depth
Use chili-infused chocolate for a spiced twist
Pairing Suggestions
7
Drink: Spanish café con leche, hot espresso, or a glass of Pedro Ximénez sherry
Meal: Ideal after a light tapas-style dinner or brunch spread
