Churros with Thick Chocolate Dipping Sauce
Crisp ridged churros rolled in cinnamon sugar with a rich chocolate dipping sauce.
Churros are ridged fried dough sticks rolled in cinnamon sugar and served with warm chocolate sauce. The source uses a choux-style egg dough, which is less typical than a simple water-based churro dough, and omits the sauce quantities. This version uses hot water, butter and flour for a firm dough that pipes through a star nozzle. Fry short lengths in small batches so the oil temperature stays steady and the centres cook through. Serve immediately; churros lose their crisp shell as they sit. Bring water, butter, sugar and salt to a boil in a saucepan. Remove from heat, add flour all at once and stir vigorously until a smooth ball forms. Cool dough 10 minutes. Spoon into a sturdy piping bag fitted with a large open-star tip.
Recipe card
Churros with Thick Chocolate Dipping Sauce
Equipment: Heavy deep pot, thermometer, piping bag with star tip, scissors, wire rack
Ingredients
Instructions
Make dough
Bring water, butter, sugar and salt to a boil in a saucepan. Remove from heat, add flour all at once and stir vigorously until a smooth ball forms.
Cool and pipe
Cool dough 10 minutes. Spoon into a sturdy piping bag fitted with a large open-star tip.
Prepare coating and sauce
Mix coating sugar with cinnamon. Warm milk until steaming; pour over chocolate, wait 1 minute and stir smooth. If thicker sauce is desired, simmer briefly with cornstarch slurry until glossy.
Heat oil
Heat oil in a deep heavy pot to 175°C (350°F), leaving at least 7 cm headroom.
Fry churros
Pipe 8 to 10-cm strips into oil, cutting dough with clean scissors. Fry 3 to 4 at a time, turning, until deep golden, about 3 to 5 minutes.
Drain and serve
Drain briefly on a rack or paper towel, roll in cinnamon sugar while warm and serve with chocolate sauce.
How to tell when it is ready
Churros are evenly deep golden with a cooked interior; avoid very dark outsides that can hide a raw centre.
Tips
- Use a star nozzle to create ridges that help the dough cook.
- Do not crowd the pot.
- Keep oil between 170°C and 180°C.
- Coat while hot so sugar adheres.
Troubleshooting
- If churros split, lower oil temperature and pipe through a proper star tip.
- If centres are doughy, fry shorter pieces at the correct temperature.
Substitutions
- Use plant milk and dairy-free chocolate with plant butter.
- Use a gluten-free flour blend designed for choux-like doughs, noting results vary.
Variations
- Add orange zest to the sugar.
- Use milk chocolate for a sweeter dip.
Serving suggestions
- Serve with thick hot chocolate.
- Offer dulce de leche.
- Add fresh berries.
- Dust with extra cinnamon sugar.
Make ahead
Prepare suitable components ahead and store them safely. Best eaten immediately. Refrigerate chocolate sauce separately up to 3 days and rewarm gently; do not store fried churros airtight while warm.
Storage
Best eaten immediately. Refrigerate chocolate sauce separately up to 3 days and rewarm gently; do not store fried churros airtight while warm.
Food safety
Use a heavy pot with a stable fill level; never add water to hot oil and let oil cool fully before disposal.
Frequently asked questions
Can I make churro dough ahead?
Pipe and fry soon after mixing for best texture; the chocolate sauce can be made a day ahead and reheated gently.
How should I store churros with thick chocolate dipping sauce?
Best eaten immediately. Refrigerate chocolate sauce separately up to 3 days and rewarm gently; do not store fried churros airtight while warm.
Serve with thick hot chocolate. Best eaten immediately. Refrigerate chocolate sauce separately up to 3 days and rewarm gently; do not store fried churros airtight while warm.
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