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Easy Homemade Churros with Chocolate Sauce Recipe

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4.1 from 34 reviews

This recipe for Easy Homemade Churros with Chocolate Sauce offers a delightful way to prepare classic Spanish-style churros in your own kitchen. Crispy on the outside, soft on the inside, and coated in a cinnamon-sugar mixture, these churros are paired perfectly with a rich, creamy dark chocolate sauce. The process involves making a simple dough, frying it until golden brown, and serving fresh for the ultimate indulgent treat ideal for gatherings or dessert.

  • Total Time: 30 minutes
  • Yield: 10 servings

Ingredients

Churros

  • 1/2 cup white sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 tablespoons white sugar
  • 1 cup water
  • 1/2 teaspoon salt
  • 2 tablespoons vegetable oil, plus more for frying
  • 1 cup all-purpose flour

Chocolate Sauce

  • 3 1/2 ounces dark chocolate, chopped
  • 1/2 cup heavy cream

Instructions

  1. Make the coating: In a small, shallow bowl, combine 1/2 cup white sugar and 1 1/2 teaspoons ground cinnamon. Set this cinnamon-sugar mixture aside for coating the churros once fried.
  2. Prepare the churro dough: In a small saucepan over medium heat, whisk together 1 cup water, 1 1/2 tablespoons white sugar, 1/2 teaspoon salt, and 2 tablespoons vegetable oil. Bring the mixture to a boil, then remove from heat. Stir in 1 cup all-purpose flour vigorously until the dough forms a smooth ball and pulls away from the sides of the pan.
  3. Heat the oil for frying: Pour 3 to 4 inches of vegetable oil into a large, heavy-bottomed stockpot and heat over medium-high heat until the oil reaches 375ºF, monitored with a deep-fry thermometer. Ensure there is at least 3 inches of space above the oil to prevent spilling. Line a plate with paper towels for draining the churros after frying.
  4. Pipe the churros: Transfer the dough into a cloth pastry bag or a heavy-duty plastic pastry bag fitted with a large star-shaped tip (such as Wilton #2110) if using. Pipe 4-inch lengths of dough directly into the hot oil, cutting them with scissors or a sharp knife as they exit the bag. Be cautious of any splattering oil.
  5. Fry the churros: Fry two to three churros at a time until they turn golden brown and are cooked through, about 2 to 3 minutes per batch. Use a slotted spoon to transfer the churros to the paper towel-lined plate to drain excess oil.
  6. Coat the churros: While the churros are still hot, gently roll them in the prepared cinnamon-sugar mixture until evenly coated. Repeat the frying and coating process with the remaining dough.
  7. Make the chocolate sauce: Place the chopped dark chocolate in a small bowl. Warm the 1/2 cup heavy cream in a small saucepan over low heat without boiling. Pour the warm cream over the chopped chocolate and let it sit for 1 minute. Stir gently until the chocolate has melted and the sauce is smooth and glossy.
  8. Serve: Serve the warm churros immediately with the chocolate sauce for dipping. The chocolate sauce will thicken as it cools, so it’s best to prepare it just before serving.

Notes

  • Use a cloth or heavy-duty plastic pastry bag as regular resealable plastic bags may split when piping the dough.
  • A large star-shaped pastry tip is optional but gives the classic churro ridged texture.
  • The chocolate sauce thickens upon cooling, so it’s best prepared shortly before serving.
  • This recipe can be easily doubled to serve more people.
  • Use a deep-fry thermometer to maintain the oil temperature accurately for perfect frying results.
  • Allow enough space above the oil in your pot to prevent overflow during frying.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Frying
  • Cuisine: Spanish

Find it online: https://allyumcooks.com/easy-homemade-churros-with-chocolate-sauce-recipe/