Churros with Chocolate Sauce
Deliciously crisp on the outside while soft and chewy inside, these cinnamon-sugar dusted homemade churros with chocolate sauce are the best... But discover how to serve them at a party in a different way!
- Prep time
- 20 min
- Cook time
- 3 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups water
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 2 cups all-purpose flour (or a gluten-free flour, for a GF version)
- 2 quarters vegetable oil (about 2 liters (to fry))
- 1/2 cup granulated sugar ( to roll the churros in)
- 1 teaspoon ground cinnamon
- 1 pinch ground nutmeg (optional)
- 1/2 cup heavy cream
- 3-1/2 ounces semisweet chocolate chips (100 grams)
Instructions
- 1
In a medium saucepan over medium heat, combine water, sugar, salt, and oil. Bring to a boil, stir, and remove from heat. Mix in the flour for about 30 seconds until it forms a ball of dough.
- 2
In a fryer, heat oil to 375° F (190° C). Put the dough in a churrero or a piping bag with a LARGE star tip attached. Twist and close the bag.
- 3
Hold the bag or the churrero upright and straight over the hot oil fryer (so the churros come out straight), then squeeze out an appropriate length of dough (about 7 inches or 18 cm each).
- 4
After it is squeezed out, separate each churro from the piping bag using a sharp knife or kitchen scissors and let drop straight into the hot oil.
- 5
Fry them until golden brown (about 2-3 minutes per batch), turning occasionally to achieve a uniform color on all sides (do not fry more than 4 or 5 churros at a time because the temperature of the fryer will decrease and this will affect the final product).
- 6
Remove the churros from the hot oil with a slotted spoon and place on a shallow baking pan lined with paper towels to drain. If you have used a piping bag, the churros won't have a hole.
- 7
Optionally, let them cool a bit and hold the churros upright; then, make a central hole lengthwise from the top almost through to the bottom using a wood skewer (DO NOT MAKE A HOLE IN THE CENTER because we won't fill in our churros).
- 8
In another baking sheet, pass the churros in the cinnamon-nutmeg-sugar mixture to coat while they are still warm. Reserve!
- 9
Serve dipped with chocolate sauce (see how to make below). Or serve pipped on top with store-bought chocolate frosting and dulce de leche using a star nozzle. Then sprinkle with colorful sprinkles.
- 10
If you want to, place a couple of mini Oreos or mini candy bars on top as seen in one of the images. Enjoy!!!
- 11
To prepare the chocolate sauce: Bring cream to a boil in a small saucepan over medium-high heat or heat in the microwave. Pour cream over chocolate in a glass bowl. Let stand for about 30-40 seconds. Whisk the mixture well until smooth. For a dairy-free version, use vegan chocolate and plant-based milk.