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Churros with Rich Chocolate Hot Chocolate Recipe

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4.3 from 58 reviews

  • Author: Ava
  • Total Time: 55 minutes
  • Yield: 16 churros, serves 8

Description

Classic Spanish churros served hot and crispy, paired with a rich, thickened chocolate dipping sauce made from 70% dark chocolate and warm milk. This recipe teaches you how to make perfect churros from scratch, fried to golden perfection and coated in sugar, with an indulgent homemade chocolate sauce for dipping.

Ingredients

For the Churros

  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 1/4 cup water
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon kosher salt
  • Frying oil (sunflower, safflower oil, or light olive oil), for frying
  • Granulated sugar, for coating

For the Chocolate Sauce

  • 1 tablespoon cornstarch
  • 4 cups whole milk (or plant-based milk)
  • 1 cinnamon stick (optional)
  • 1 star anise (optional)
  • 8 ounces (227g) 70% dark chocolate, chopped

Instructions

  1. Mix the dry ingredients: In a mixing bowl, whisk together the flour and baking powder thoroughly to evenly distribute the baking powder throughout the flour.
  2. Boil the wet ingredients: In a medium saucepan over medium-high heat, combine the water, extra-virgin olive oil, and kosher salt. Bring this mixture to a rolling boil to ensure the salt dissolves and the oil emulsifies with the water.
  3. Mix the dough: Remove the pan from the heat and immediately add the flour mixture all at once to the boiling liquid. Stir vigorously with a wooden spoon until the dough forms a rough, thick ball, about 1 minute. The dough should be very thick and somewhat stiff, similar to bread dough consistency.
  4. Shape the dough: When the dough is warm enough to handle but no longer hot, transfer it into a churrera or a cookie press fitted with a large star tip (such as Wilton 1M). Pipe 8 to 9-inch strips of dough onto a silicone baking mat or parchment paper.
  5. Make loops (optional): To create looped churros, fold each strip into a teardrop shape approximately 4 inches tall by 2 inches wide by lifting one end and pressing the ends together to seal. This will yield approximately 16 churros. Cover the shaped churros with plastic wrap or a damp towel to prevent drying while you prepare the chocolate sauce.
  6. Make the hot chocolate: Dissolve the cornstarch in 2 tablespoons of the cold milk in a small bowl until smooth. In a medium saucepan over medium-high heat, bring the remaining milk and optional spices (cinnamon stick and star anise) to a gentle boil, stirring occasionally to prevent scorching.
  7. Thicken the chocolate: Reduce the heat to low and stir in the cornstarch mixture. Cook for 2-3 minutes, stirring constantly until the milk mixture thickens slightly. Remove the cinnamon stick and star anise, then add the chopped chocolate. Stir until the chocolate melts completely and the mixture is smooth and velvety. Keep warm on the lowest heat setting.
  8. Preheat the oil: Pour enough frying oil into a Dutch oven or heavy-bottomed saucepan to fill 2 inches deep. Heat the oil over medium heat until it reaches 425°F (218°C), using a deep-fry thermometer or instant-read thermometer to monitor temperature accurately.
  9. Prepare for frying: Line a plate with several layers of paper towels and have a spider or slotted heat-proof spoon ready near your stove for removing churros from the hot oil.
  10. Fry the churros: Carefully pick up shaped churros from the parchment and gently lower them into the hot oil, frying 3 to 4 at a time to avoid overcrowding. Fry each side until golden brown, about 1 minute per side. Use the spider to remove the churros, draining them on the paper towels. While still warm, sprinkle the churros generously with granulated sugar.
  11. Serve: Stir the hot chocolate again and pour into cups. Serve the warm churros alongside the hot chocolate dipping sauce for an authentic, delicious treat.

Notes

  • Use fresh oil at the correct frying temperature (425°F) for crispy churros without absorbing excess oil.
  • Substitute whole milk with any plant-based milk for a dairy-free chocolate sauce.
  • If you do not have a churrera or cookie press, you can pipe the dough using a sturdy plastic bag with the corner snipped off and a star-shaped tip.
  • Make sure the dough is thick enough; if too runny, the churros will not hold their shape during frying.
  • Let churros cool slightly before serving to avoid burns but best enjoyed warm for crispness.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Frying
  • Cuisine: Spanish

Find it online: https://quickandsweetrecipes.com/churros-with-rich-chocolate-hot-chocolate-recipe/