Churros con Chocolate
Crispy fried Spanish churros served with thick, decadent hot chocolate for dipping. A classic dessert that's perfect for breakfast or an indulgent treat.
- Total time
- 45 min
- Servings
- 4
- Calories
- 520
- Protein
- 7g
Ingredients
- 1 cup water
- 1 cup all-purpose flour
- ½ teaspoon salt
- 4 cups vegetable oil for frying
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- 2 cups whole milk
- 6 ounces dark chocolate, chopped
- 2 tablespoons cornstarch
- 2 tablespoons sugar
- ½ teaspoon vanilla extract
Instructions
- 1
Combine sugar and cinnamon in a shallow bowl. Set aside.
- 2
In a saucepan, bring water and salt to a boil over medium-high heat.
- 3
Remove from heat and stir in flour until a thick dough forms.
- 4
Transfer dough to a churrera (churro maker) or pastry bag fitted with a large star tip.
- 5
Heat vegetable oil to 375°F in a deep skillet or heavy pot.
- 6
Pipe 6-inch churro strips directly into hot oil and fry 2-3 at a time until golden brown on both sides, about 1 minute per side.
- 7
Remove churros with a slotted spoon and drain on paper towels.
- 8
While still warm, coat churros generously with cinnamon-sugar mixture.
- 9
In a small bowl, whisk together cornstarch, sugar, and 2 tablespoons of milk to create a slurry.
- 10
Heat remaining milk in a saucepan over medium heat until steaming.
- 11
Add chopped chocolate and whisk until melted and smooth.
- 12
Whisk in the cornstarch slurry and vanilla extract, stirring constantly until thickened, about 2-3 minutes.
- 13
Pour warm chocolate into serving cups and arrange warm churros on a plate alongside.
Tools you’ll need
- saucepan
- shallow bowl
- churrera or pastry bag with large star tip
- deep skillet or heavy-bottomed pot
- instant-read thermometer
- slotted spoon
- paper towels
- small mixing bowl
- whisk
- serving cups
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