Description
There is no Spanish dessert quite like a churro dipped in hot chocolate. This is a classic homemade Fried Churros recipe; dusted in cinnamon sugar and served with a luscious 2 ingredient chocolate dipping sauce. Tested countless times back in my days working as a private chef, it’s a family favorite I’ve been meaning to share for years!
Ingredients
Units
Scale
For the Choux (churro) Base:
- 1 1/4 cup water
- 4 tbsp butter, unsalted
- 1 tbsp white granulated sugar
- 1/2 tsp salt
- 1 cup all purpose flour
- 3 eggs, beaten
- 2-4 cups vegetable or canola oil, for frying
For the Sugar Cinnamon Dust:
- 1/2 cup white granulated sugar
- 1 tbsp ground cinnamon
For the Chocolate Sauce:
- 1/2 cup chocolate chips
- 1/2 cup heavy cream
Instructions
- Make the churro dough (choux). In a saucepan combine water, butter, sugar and salt and bring to a boil over medium high heat. Once butter is melted and the liquid is boiling, turn off the heat, sift in flour and mix until consistent. Transfer the dough to a stand mixer and mix in the beaten eggs, just until a glossy consistent dough forms.
- Fry the churros. Heat the oil in a medium sized pot to 360°F. Transfer the churro dough into a piping bag with a large star piping tip. Pipe long (4-5 inch) strips of the dough into the oil, cutting with kitchen scissors or a knife to release, if needed. Fry in small batches until golden brown.
- Cool & dust. Transfer the fried churros to a paper towel lined plate before dusting in a bowl with the sugar and cinnamon mixed together.
- Serve with chocolate sauce. Heat the heavy cream in a saucepan over medium low (or in the microwave for 20 seconds at a time until warm) then pour over the chocolate chips in a bowl. Stir together until a silky chocolate sauce forms. Serve alongside the churros.
Notes
Feel free to use a hand mixer if you don’t have a stand mixer.
Use a mesh strainer to sift in flour if you don’t have a sifter.