Churros Espagnols Chocolat Sauce (Print-Friendly Version)
Golden churros dusted with cinnamon sugar and dipped in rich chocolate sauce for a festive finish.
# Ingredients:
→ Churros
01 -
240 ml water
02 -
2 tablespoons granulated sugar
03 -
2 tablespoons vegetable oil
04 -
0.5 teaspoon salt
05 -
125 g all-purpose flour
06 -
Vegetable oil, for deep frying
→ Cinnamon Sugar Coating
07 -
120 g granulated sugar
08 -
1 teaspoon ground cinnamon
→ Chocolate Sauce
09 -
100 g dark chocolate (70% cocoa solids), chopped
10 -
120 ml heavy cream
11 -
1 tablespoon granulated sugar
12 -
0.5 teaspoon vanilla extract
# Steps:
01 -
In a saucepan, bring water, sugar, vegetable oil, and salt to a boil over medium heat. Remove from the heat and stir in the flour until a smooth ball forms. Allow the dough to cool slightly.
02 -
Transfer the warm dough to a piping bag fitted with a large star tip.
03 -
Pour vegetable oil into a deep fryer or large heavy-bottomed pot to a depth of 5 cm and heat to 180°C.
04 -
Pipe strips of dough (10–12 cm each) directly into the hot oil, cutting with scissors for clean edges. Fry in batches, turning occasionally, until golden brown on all sides, about 2–3 minutes per side.
05 -
Remove churros from oil with a slotted spoon and drain on paper towels. While still warm, roll in cinnamon sugar mixture to coat evenly.
06 -
In a small saucepan, heat heavy cream and sugar over medium heat just until hot, avoiding boiling. Pour hot cream over chopped dark chocolate in a heatproof bowl. Let stand 1 minute, then stir until smooth. Incorporate vanilla extract.
07 -
Serve churros fresh and hot with chocolate sauce on the side for dipping.
# Notes & Tips:
01 -
For best texture, serve churros immediately after frying. To re-crisp, warm briefly in a hot oven. The chocolate sauce can be prepared ahead and gently reheated as needed.