Homemade Churros con Chocolate with Thick Dipping Sauce
Churros con Chocolate
Crispy golden churros paired with a rich, velvety dark chocolate dipping sauce. A classic Spanish treat.
Nutrition (per serving)
There is something truly magical about the contrast between a hot, crunchy churro and a cup of thick, molten chocolate. Originally a staple of Spanish breakfast culture, Churros con Chocolate has become a beloved treat worldwide. The secret lies in the 'choux' style dough, which creates a light, airy interior while the deep-frying process ensures a satisfyingly crisp exterior that captures every grain of cinnamon sugar.
Making these at home is far easier than you might think, and the results are infinitely better than anything you'll find in the frozen aisle. The chocolate sauce here isn't a thin syrup; it is a rich, spoonable ganache-style dip thickened traditionally with a touch of cornstarch. Whether you are hosting a festive brunch or looking for the ultimate late-night snack, these churros are guaranteed to disappear in minutes.
Spanish
Ingredients
- Water:1 cup
- Unsalted butter:1/2 cup
- Granulated sugar:2 tbsp
- Salt:1/4 tsp
- All-purpose flour:1 cup
- Egg:1 piece
- Vanilla extract:1 tsp
- Vegetable oil for frying:2 cups
- Cinnamon sugar (for coating):1/2 cup
- Dark chocolate (60% cocoa), chopped:4 oz
- Whole milk:1 cup
- Cornstarch:1 tsp
Instructions
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In a medium saucepan, combine water, butter, 2 tablespoons of sugar, and salt. Bring to a boil over medium-high heat.
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Reduce heat to low and add the flour all at once. Stir vigorously with a wooden spoon until a smooth dough ball forms and pulls away from the sides of the pan.
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Remove from heat and let the dough cool for 5 minutes. Stir in the egg and vanilla extract until the mixture is glossy and well-combined.
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Transfer the dough to a heavy-duty piping bag fitted with a large open-star tip.
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Heat about 2 inches of oil in a heavy pot to 375°F. Pipe 4-6 inch strips of dough into the hot oil, snipping the end with kitchen shears.
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Fry for 2-3 minutes per side until golden brown. Drain on paper towels and immediately toss in cinnamon sugar while hot.
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For the chocolate sauce: whisk cornstarch into 2 tablespoons of the milk until dissolved. Heat the remaining milk in a small saucepan until simmering.
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Add the chopped chocolate and whisk until melted. Stir in the cornstarch slurry and simmer for 1-2 minutes until thick and glossy.
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Serve the warm churros immediately with the hot chocolate dipping sauce on the side.
Tips & Notes
- Use a high-quality star tip to get those classic ridges—they help the churros cook evenly and hold more sugar.
- Make sure your oil is at the right temperature; if it's too cool, the churros will be greasy, and if it's too hot, they'll be raw in the middle.
- The chocolate sauce will thicken as it cools, so serve it while it's nice and hot.
