Spanish Churros with Chocolate Dipping Sauce

Crispy fried churros paired with rich, silky hot chocolate sauce—an authentic Spanish dessert that's surprisingly approachable at home.

spanishdessertfriedchocolatevegetarian

Ingredients

1
In a medium saucepan, combine 1 cup water and 0.25 tsp salt; bring to a boil over medium-high heat. Remove from heat and stir in 1 cup flour until a thick, sticky dough forms. Transfer to a churrera (churro maker) or piping bag fitted with a large star tip.
2
Heat 2 cups vegetable oil to 375 °F in a deep, heavy-bottomed pan or Dutch oven, using a thermometer to monitor temperature. Carefully pipe 4–6 inch lengths of dough directly into the hot oil, using kitchen shears to cut the dough. Fry 2–3 at a time to avoid crowding.
3
Fry churros 1.5–2 minutes per side until deep golden brown and crispy, turning once with tongs. Transfer to a paper towel–lined plate to drain, then while still warm, toss in a mixture of 0.25 cup sugar and 0.5 tsp cinnamon.
4
For the chocolate sauce, combine 1 cup whole milk, 0.5 cup heavy cream, 0.5 cup unsweetened cocoa powder, and 0.33 cup sugar in a medium saucepan. Whisk together over medium heat until the sugar dissolves and the mixture is smooth, about 2–3 minutes.
5
Add 4 oz chopped dark chocolate and 0.5 tsp vanilla extract to the saucepan; stir constantly over medium-low heat until the chocolate is fully melted and the sauce is silky and glossy, about 2 minutes. Do not allow it to boil.
6
Pour the warm chocolate sauce into a shallow serving bowl. Arrange the warm churros on a plate alongside the sauce for dipping. Serve immediately while the churros are still crispy and the sauce is hot.

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