Churros Con Chocolate
Golden, crispy churros paired with thick, velvety chocolate sauce make a classic Spanish treat. These churros are airy inside, lightly sweetened, and perfect for dipping. Simple to make at home with minimal ingredients, they’re a delightful dessert or snack that’s perfect for sharing.
Equipment
- 1 mixing bowl
- 1 medium saucepan
- Wooden spoon
- Churrera or piping bag with star tip
- Silicone baking mat or parchment paper
- Dutch oven or heavy-bottomed saucepan
- Deep-fry thermometer or instant-read thermometer
- Spider or slotted heat-proof spoon
- Plate with paper towels
Ingredients
For the Churros:
- 2 cups 250 g all-purpose flour
- 1 teaspoon baking powder
- 1 ¼ cups water
- 1 tablespoon extra-virgin olive oil
- ¼ teaspoon kosher salt
- 2 inches frying oil sunflower, safflower, or light olive oil
- Granulated sugar for dusting
For the Chocolate Sauce:
- 1 tablespoon cornstarch
- 4 cups whole milk or plant-based milk
- 1 cinnamon stick optional
- 1 star anise optional
- 8 ounces 227 g 70% dark chocolate, chopped
Instructions
- Prepare the Dry Mixture: In a large mixing bowl, combine 2 cups of all-purpose flour with 1 teaspoon of baking powder. Whisk the ingredients thoroughly to ensure the baking powder is evenly distributed throughout the flour. This will help the churros rise slightly and achieve a light, airy texture on the inside. Set the dry mixture aside while you prepare the wet ingredients.
- Boil the Wet Ingredients: In a medium-sized saucepan, pour 1 1/4 cups of water and add 1 tablespoon of extra-virgin olive oil along with 1/4 teaspoon of kosher salt. Place the pan over medium-high heat and bring the mixture to a rolling boil. Stir occasionally to ensure the oil and salt are fully dissolved. Boiling the water properly is key to achieving the right dough consistency.
- Combine Dry and Wet Ingredients: Once the water mixture is boiling, remove the pan from heat. Immediately add the flour and baking powder mixture all at once into the hot liquid. Using a sturdy wooden spoon, stir vigorously until the mixture comes together into a rough, thick ball. The dough will be dense and sticky—this is expected. Continue stirring for about 1-2 minutes until it forms a smooth, cohesive mass.
- Cool the Dough Slightly: Allow the dough to rest for 5-10 minutes, just until it is cool enough to handle without burning your hands, but still warm. This temperature will make it easier to pipe or shape the churros. Handling the dough while it’s still slightly warm helps maintain its pliability.
- Shape the Churros: Transfer the warm dough into a churrera or a piping bag fitted with a large star tip (Wilton 1M works perfectly). Pipe the dough into 8-9 inch long strips onto a silicone baking mat or a sheet of parchment paper. If desired, you can form loops by folding each strip into a teardrop shape, pressing the ends together to seal. This method usually yields about 16 churros. Cover the shaped churros with a damp kitchen towel or plastic wrap to prevent them from drying out while you prepare the chocolate.
- Prepare the Chocolate Sauce: In a small bowl, dissolve 1 tablespoon of cornstarch in 2 tablespoons of cold milk, stirring until smooth. In a medium saucepan, heat the remaining milk (about 3 3/4 cups) over medium-high heat. If using, add a cinnamon stick and star anise for extra flavor. Stir occasionally to prevent the milk from scorching and bring it to a gentle boil.
- Thicken the Chocolate: Reduce the heat to low, then gradually whisk in the cornstarch-milk mixture. Stir constantly for 2-3 minutes until the milk thickens slightly. Add 8 ounces of chopped dark chocolate and continue stirring until fully melted and smooth. Keep the chocolate warm over low heat while frying the churros.
- Heat the Frying Oil: In a heavy-bottomed saucepan or Dutch oven, pour enough oil to reach about 2 inches deep. Heat the oil over medium heat until it reaches 425°F. Use a deep-fry thermometer or an instant-read thermometer to monitor the temperature. Maintaining the correct temperature ensures the churros cook evenly and develop a crispy exterior without absorbing too much oil.
- Fry the Churros: Carefully lift a churro from the parchment paper and gently lower it into the hot oil. Fry 3-4 churros at a time to avoid overcrowding. Cook each side for about 1 minute or until golden brown. Use a spider or slotted spoon to remove the churros and drain them on a plate lined with paper towels. Immediately sprinkle the churros with granulated sugar while they are still warm, so the sugar sticks perfectly.
- Serve the Churros and Chocolate: Give the chocolate sauce a final stir to ensure it’s smooth and warm. Pour it into small cups or ramekins for dipping. Arrange the churros on a serving platter and serve immediately. The combination of hot, crispy churros and thick, velvety chocolate creates a decadent, satisfying treat that’s perfect for sharing with friends and family.
Notes
- Always handle the dough while it’s warm: Churro dough is dense, and working with it while slightly warm makes piping much easier.
- Use a star-tip nozzle for classic ridges: This helps the churros crisp evenly and hold onto sugar.
- Maintain oil temperature carefully: Too hot and the churros burn; too cool and they absorb excess oil.
- Sugar coating while warm: Sprinkle granulated sugar immediately after frying so it adheres perfectly.
- Chocolate consistency matters: Keep the chocolate warm but not boiling to maintain a smooth, velvety dip.
- Optional flavor boosters: Cinnamon, star anise, or a dash of vanilla in the chocolate can add subtle warmth and depth.
