Churros Espagnols Sauce Chocolat

Churros espagnols sauce au chocolat are the ultimate treat when you want something warm crispy and just perfect for sharing. Golden on the outside and soft within these churros instantly remind me of bustling Spanish cafes and family get-togethers. Paired with a deep rich chocolate sauce they are meant for dipping and laughter at the table.

I first whipped these up during a family movie night and they quickly stole the show. Now we all look forward to churro evenings and that moment when the chocolate sauce comes out.

Ingredients

• Water: brings the dough together and ensures a moist center
• Sugar: adds a subtle sweetness to the dough and helps the coating stick better
• Vegetable oil: keeps the texture light and perfect for frying choose one with a neutral flavor
• Salt: helps balance the flavors so the churros never taste flat
• All-purpose flour: gives the churros their signature crisp and tender bite use unbleached for best texture
• Vegetable oil for frying: use fresh oil for best golden results
• Sugar and cinnamon for coating: opt for freshly ground cinnamon for maximum aroma
• Dark chocolate with at least seventy percent cacao: creates a deep rich sauce always use good quality chocolate
• Heavy cream: makes the chocolate sauce extra silky and smooth pick one with a high fat content
• Sugar for the sauce: adds just the right hint of sweetness
• Vanilla extract: rounds out the chocolate flavor with a warm finishing note use pure vanilla if possible

Step-by-Step Instructions

Make the Dough:

Combine water sugar oil and salt in a medium saucepan Bring to a boil over medium heat to dissolve the sugar and salt and activate the oil’s emulsifying properties

Add the Flour:

Take the pan off the heat and immediately stir in all the flour at once Mix with a sturdy wooden spoon until the dough pulls away from the sides and forms one ball Let it cool for at least five minutes so it is manageable but still warm

Fill the Piping Bag:

Spoon the dough into a piping bag fitted with a large star tip The star tip creates ridges that crisp beautifully

Heat the Oil:

In a large deep pot or fryer heat vegetable oil to exactly one hundred eighty degrees Celsius Test with a thermometer so dosing is precise Churros cook quickly and hot oil is key for crisp exteriors

Pipe and Fry the Churros:

Carefully pipe eight inch strips of dough straight into the hot oil use scissors to snip off each one Work in batches so the oil stays hot Fry for about two to three minutes on each side turning as needed until the churros are evenly golden

Drain and Coat:

Remove churros with a slotted spoon Let excess oil drop then transfer to paper towels Roll each churro while still warm in your mix of sugar and cinnamon the heat helps the coating stick

Make the Chocolate Sauce:

Heat heavy cream and sugar in a small saucepan until steaming but not boiling Pour the hot mixture over chopped dark chocolate Let sit thirty seconds then stir gently until the sauce is smooth and glossy Stir in vanilla extract for a fragrant finish

Serve:

Arrange churros on a platter and serve immediately with the warm chocolate sauce Everyone can dip and enjoy the crispy tender surprise

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Watching my family’s faces when the cinnamon sugar hits the hot churros is priceless I always sneak an extra drizzle of vanilla in the chocolate because it reminds me of churros we had in Madrid one sunny winter morning

Storage Tips

Store uncooked piped churros in the fridge for up to eight hours and fry when ready Baked churros start to soften after cooling so always reheat in a hot oven for a few minutes to crisp up left overs The chocolate sauce thickens in the fridge but comes back to silky life with a gentle reheat over low heat or a few seconds in the microwave

Ingredient Substitutions

No dark chocolate on hand Try milk chocolate for a milder sauce You can use coconut oil instead of vegetable oil for frying though the flavor will change If you have only self rising flour reduce the added salt and omit any leavening agents

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Serving Suggestions

Serve churros in paper cones for an authentic street food feel Add a touch of orange zest to the chocolate sauce for a festive twist A scoop of vanilla ice cream or a little whipped cream turns these into a decadent dessert plate

A Brief Look at Spanish Churro Tradition

Churros are beloved in Spain where locals enjoy them for breakfast or late night snacks Churros y chocolate is a ritual especially in Madrid on chilly mornings There are many regional twists but the golden duo of crispy dough and thick chocolate always brings people together

Frequently Asked Questions About the Recipe

→ What makes churros crispy on the outside?

Frying the dough at the right temperature (around 180°C/350°F) ensures churros become crispy on the outside while staying soft inside.

→ Can I prepare the chocolate sauce ahead of time?

Yes, the chocolate sauce can be made in advance and gently reheated before serving to regain its smooth texture.

→ How do I keep churros fresh and crunchy if not serving immediately?

If making ahead, reheat churros in a hot oven to restore their crispness before serving. Avoid storing them in airtight containers, as this can make them soggy.

→ Can I use milk chocolate instead of dark chocolate for the sauce?

Absolutely, but the sauce will be sweeter and less intense. Adjust sugar according to preference.

→ Is it necessary to use a piping bag with a star tip?

The star tip helps create the iconic churros ridges, but a plain tip or improvised solutions can also work if needed.