Churros con chocolate is a classic Spanish café treat: hot ridged pastries fried until crisp and served with thick chocolate for dipping.
The dough comes together on the stovetop and is piped directly into hot oil. A quick cornstarch-thickened chocolate sauce makes the dessert feel complete.
Keep the oil near 350 F so the churros cook through before their ridges become too dark. Pipe short lengths for even cooking.
Serving Suggestions
Serve immediately with warm chocolate, cinnamon sugar, and strong coffee. The churros are best within minutes of frying.
Recipe Notes
The chocolate sauce can be reheated gently with a splash of milk. Do not store fried churros in a sealed container or they will soften.
Spanish Churros con Chocolate
Crisp ridged Spanish churros dusted with cinnamon sugar and served with thick dark chocolate sauce.
Equipment
- Large saucepan
- Piping bag with star tip
- Deep skillet or Dutch oven
- Candy thermometer
- Small saucepan
Ingredients
Churros
- 1 cup water
- 2 tbsp unsalted butter
- 1 tbsp granulated sugar
- 1 cup all-purpose flour
- 1 tsp baking powder
- 4 cups neutral frying oil
- 1/2 cup granulated sugar for coating
- 1 tsp ground cinnamon for coating
Chocolate Sauce
- 2 cups whole milk
- 6 oz dark chocolate finely chopped
- 1 tbsp cornstarch
- 1 tbsp granulated sugar
Instructions
Make the Dough:
- Bring the water, butter, and 1 tablespoon sugar to a simmer in a saucepan. Stir in the flour, baking powder, and a pinch of salt all at once.
- Cook, stirring firmly, until the dough pulls away from the sides and forms a smooth ball, about 2 minutes. Cool for 5 minutes, then transfer to a piping bag fitted with a star tip.
Fry and Coat:
- Heat the oil to 350 F in a deep skillet or Dutch oven. Pipe 4-inch lengths of dough into the oil, snipping with kitchen scissors.
- Fry in batches until golden and crisp, 3 to 4 minutes, turning once. Drain on a rack.
- Mix the coating sugar and cinnamon. Toss the warm churros in the mixture.
Make the Chocolate and Serve:
- Whisk the milk, cornstarch, and sugar in a small saucepan. Cook over medium heat until steaming and lightly thickened.
- Remove from the heat, add the chocolate, and stir until smooth. Serve warm with the churros.
Notes
- Use a star tip for crisp ridges.
- Keep oil temperature steady for even frying.
- Serve the churros immediately for the best texture.
Nutrition
Calories: 520kcalCarbohydrates: 66gProtein: 8gFat: 26gSaturated Fat: 10gCholesterol: 25mgSodium: 170mgFiber: 4gSugar: 33g