Churros con Chocolate

Name: Churros con Chocolate
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 250g All-purpose Flour; 250ml Water; 1/2 tsp Salt, fine; 1 tbsp Olive Oil, mild; optional (traditional in some regions); 1 l Sunflower Oil, or light olive oil; 50g Granulated Sugar; 500ml Whole Milk; 200g Dark Chocolate, 60–70% cocoa, chopped; 2 tsp Cornstarch, dissolved in a little cold milk; 2 tbsp Granulated Sugar, to taste; 1 pinch of Salt

Crisp, ridged churros dusted in sugar and paired with a silky, decadent dark chocolate dipping sauce — a classic Spanish treat that's perfect for sharing. The fried dough is crisp on the outside and tender inside, while the warm chocolate sauce is thick, glossy, and deeply chocolatey. Serve them straight from the fryer for best texture and indulgence.

Crisp, ridged churros dusted in sugar and paired with a silky, decadent dark chocolate dipping sauce — a classic Spanish treat tha... Show more

Traditional Spanish Recipe

Health Grade

D+ · Occasional

Rating

4.6

Time

50 min

Price

1,01 €

Calories

767 kcal

vegetarian

low sodium

kid friendly

comfort food

Method

Chop the chocolate

Chop the dark chocolate into small, even pieces so it melts smoothly and quickly later.

Make the dough

In a medium saucepan, combine the water, 1/2 tsp of fine salt, and, if you want the traditional richer dough, 1 tbsp of the optional mild olive oil. Bring it to a boil, then take the pan off the heat and add the all-purpose flour all at once. Stir firmly until the dough comes together into a smooth, thick ball that pulls away from the sides. Scrape it into a bowl and let it cool for 5 minutes; while it cools, fit a piping bag with a large star tip.

Cook the chocolate

While the dough cools, make the chocolate a la taza in a small saucepan. Whisk a splash of the cold whole milk with the cornstarch until smooth, then add the remaining milk, the chopped chocolate, granulated sugar to taste, and a pinch of salt. Set over medium heat and stir constantly until the chocolate melts and the sauce turns glossy and thick; let it gently simmer for 3 minutes so the cornstarch cooks out. Keep it warm on low heat, stirring now and then.

Heat and fry

Pour the sunflower oil into a deep pot to a depth of a few inches and heat it to 175° C; a little scrap of dough should sizzle right away when it hits the surface. Fill the bag with the churro dough, pipe 10–12 cm strips directly over the oil, and snip each one off with kitchen scissors. Fry in batches for 2 minutes, turn them gently, then fry for 2 minutes more until deeply golden and crisp. Don't crowd the pot or the temperature will drop and the churros will soak up oil.

Drain and sugar

Lift the churros out with a slotted spoon and drain them on paper towels for 1 minute. While they’re still hot, roll or sprinkle them with the remaining granulated sugar for that classic sweet crust.

Serve warm

Spoon the chocolate into cups or a small bowl and serve it right away with the sugared churros for dipping. They’re at their best while the outside is still crisp and the chocolate is hot and silky.