Churros with Chocolate
User Reviews
5
16 reviews
Excellent
Churros with Chocolate
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Churros with Chocolate features fried dough strips made from a flour and baking powder dough boiled briefly with oil, then piped and fried to crisp golden exteriors. Served with a rich hot chocolate spiced optionally with cinnamon and star anise, this dessert balances crunchy, tender churros with smooth, warm chocolate for dipping.
Description
The churro dough is made by boiling water with olive oil and salt, then mixing in flour and baking powder until a thick dough forms. After cooling, it’s piped into long strips and shaped as desired before frying in hot oil until golden and crisp. The hot chocolate sauce melts chopped dark chocolate into warm milk thickened with cornstarch and gently infused with cinnamon stick and star anise if desired, creating a cozy, spiced beverage to accompany the churros.
The combination of crispy, golden churros and warm, aromatic chocolate makes this an inviting treat. Churros can be dusted with sugar or cinnamon sugar after frying to add sweetness and texture contrast.
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Ingredients
For the Churros:
- 2 cups all-purpose flour 250g
- 1 teaspoon baking powder
- 1 1/4 cup water
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon kosher salt
- cooking oil sunflower, safflower oil, or light olive oil, for frying
- granulated sugar for serving
For the Hot Chocolate:
- 1 tablespoon cornstarch
- 4 cups milk or plant-based milk, whole
- 1 cinnamon stick (optional)
- 1 star anise (optional)
- 8 ounces 70% chocolate chopped
Instructions
- Mix the dry ingredients: In a mixing bowl, whisk together the flour and baking powder.
- Boil the wet ingredients: In a medium saucepan over medium-high heat, add the water, extra-virgin olive oil, and salt. Bring to a boil.
- Mix the dough: Take the pan off the heat and add the flour mixture to the wet ingredients all at once. Stir with a wooden spoon until the dough comes together into a rough ball, about 1 minute. The dough is very thick, so you’ll use some muscle to stir aggressively. The dough should be very thick, similar to a bread dough.
- Shape the dough: When the dough is cool enough to handle but still warm, transfer it into a churrera or cookie press fitted with a large star tip (I used a Wilton 1M). Pipe the dough into 8 to 9-inch strips onto a silicone baking mat or a piece of parchment.
- Make loops (optional): You can leave the churros straight, or make loops. To make loops, pick up one end to fold each strip into a teardrop shape, roughly 4-inches tall by 2-inches wide. Press the two ends together to seal. You should get about 16 churros. Cover the churros with plastic wrap or a damp clean towel to prevent them from drying out.
- Make the hot chocolate: Dissolve the cornstarch in 2 tablespoons of the cold milk in a small bowl. In a medium saucepan over medium-high heat, bring the remaining milk and spices (if using) to a boil. Stir occasionally with a wooden spoon to prevent the milk from scorching.
- Thicken the chocolate: Reduce the heat to low, then add the reserved cornstarch mixture. Cook for 2-3 minutes, stirring constantly, until thickened slightly. Add the chocolate and continue stirring until the chocolate has melted completely. Keep the chocolate warm on the lowest burner setting while you fry the churros.
- Preheat the oil: Fill a Dutch oven or heavy-bottomed saucepan with 2-inches of frying oil. Heat the oil to 425°F over medium heat. Use a deep-fry thermometer or check periodically with an instant-read thermometer to monitor the temperature.
- Prepare a plate lined with paper towels: Line a plate with a couple of layers of paper towels. Set near your stove, along with a spider or a slotted heat-proof spoon.
- Fry the churros: Use your hand to gently pick up a shaped churro from the parchment paper and carefully lower it in the hot oil Add the churros in this way, 3 or 4 at a time. Fry until golden brown on the edges, about 1 minute per side. Use the spider to scoop out the churros and place them on the paper towels to drain. Sprinkle the churros generously with granulated sugar while they’re still warm and set aside to cool slightly.
- Serve: Give the hot chocolate a good stir and pour it into cups. Serve the churros hot with cups of hot chocolate on the side for dipping.
Notes
- The dense churro dough is easier to pipe while still warm, requiring some effort to mix and shape.
- Dust churros with cinnamon sugar for additional flavor after frying.
- Enhance the hot chocolate by adding whipped cream on top or substitute it with a latte for serving.
Nutrition Information
Show Details
Calories
357.7kcal
(18%)
Carbohydrates
44.9g
(15%)
Protein
9g
(18%)
Fat
18g
(28%)
Saturated Fat
9.8g
(49%)
Polyunsaturated Fat
0.8g
(5%)
Monounsaturated Fat
6.1g
(31%)
Cholesterol
14.6mg
(5%)
Sodium
176.2mg
(7%)
Potassium
220.3mg
(5%)
Fiber
3.9g
(16%)
Sugar
15.5g
(31%)
Vitamin A
199.9IU
(4%)
Vitamin C
0.04mg
(0%)
Calcium
190.5mg
(19%)
Iron
1.6mg
(9%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 3577 kcal
% Daily Value*
| Calories | 357.7kcal | 18% |
| Carbohydrates | 44.9g | 15% |
| Protein | 9g | 18% |
| Fat | 18g | 28% |
| Saturated Fat | 9.8g | 49% |
| Polyunsaturated Fat | 0.8g | 5% |
| Monounsaturated Fat | 6.1g | 31% |
| Cholesterol | 14.6mg | 5% |
| Sodium | 176.2mg | 7% |
| Potassium | 220.3mg | 5% |
| Fiber | 3.9g | 16% |
| Sugar | 15.5g | 31% |
| Vitamin A | 199.9IU | 4% |
| Vitamin C | 0.04mg | 0% |
| Calcium | 190.5mg | 19% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
16 reviews
Excellent
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