A traditional, easy churros recipe, these authentic Churros Con Chocolate are served with a delicious warm chocolate sauce.
There are many ways and reasons to enjoy food, but for me, one of the most exciting is the opportunity to explore other cultures through their foods. I love discovering new flavours, using different ingredients and seeing common ingredients put together in new and unique ways.
I was familiar with Churros and they may be one of the most widely recognized dishes of Argentina, but I have never eaten one, let alone made them. They’ve been on my cooking “bucket list” for ages though, so it was long past time to strike that one off.
For some reason, I always assumed that churros were made with a special “churro extruder” type tool. I’m guessing such a thing exists, but all you need is a pastry bag and a medium or large star tip to make the classic churro shape.
The dough mixes up quickly and easily and once the pastry bag is filled, you simply squeeze and then cut the dough so it drops in to the hot oil to cook. Once cooked, the warm churros are sprinkled with cinnamon sugar. I couldn’t wait to try one, and I have to say, warm, fresh churros with their sugar coating are absolutely delicious. I could happily eat them plain, but I admit, a dip in the simple chocolate sauce was quite a satisfying bite :)
I absolutely loved the results and am so glad I finally had the chance to try Churros!
Cook’s Notes for Churros Con Chocolate
These are most easily made using a pastry bag fitted with a star tip. That’s what makes the ridged shape in the churros. I your don’t have these, you can just add the dough to a plastic bag and snip of a corner. You will get a simple tube shape, but they will still be delicious!
Churros Con Chocolate
For the cinnamon sugar:
- 1 teaspoon ground cinnamon
- 2 tablespoons granulated sugar
For the chocolate sauce:
- 1 1/4 cups heavy cream
- 1 cup finely chopped semisweet 70% chocolate
For the Churros Dough:
- 1 cup water
- 2 1/2 tablespoons granulated sugar
- 1/2 teaspoon kosher salt
- 2 tablespoons vegetable oil
- 1 cup all-purpose flour
- Vegetable oil for deep-frying about 4 cups (1 L)
Cinammon Sugar: In a small bowl, mix the sugar and cinnamon just to combine. Set aside.
For the chocolate sauce: In a medium saucepan over medium heat, add the cream. Let it come to a gentle simmer, making sure it doesn’t boil. Place the chocolate in a heatproof bowl, then pour the hot cream over the chocolate and cover the bowl with plastic wrap. Allow to sit for 4 minutes, or until the chocolate is melted. Remove the plastic wrap, and whisk or stir to combine. Set aside.
Churros Dough: In a small saucepan over medium heat, combine the water, sugar, salt, and vegetable oil. Bring to a boil, then remove the pan from the heat. Using a wooden spoon, beat in the flour until thick paste forms. Return the pan to the heat, and cook for another minute.
Heat the oil in a heavy-bottomed pot or wok over medium-high heat to 375°F (191°C). Line a baking sheet with paper towels.
Place the dough into the piping bag. Pipe dough about 2 1/2 inches (6 cm) in length into the oil, use scissors to cut the dough. Do 3 or 4 at a time so as not to overcrowd the pot. Deep-fry until golden brown and crispy, about 4 minutes. Remove using a slotted spoon or spider and let drain on the paper towel–lined baking sheet. Immediately toss with the cinnamon sugar to ensure the coating will stick. Repeat with the remaining batter.
Serve warm or at room temperature with the chocolate sauce.