Churros with Chocolate Sauce
Crisp on the outside, soft and fluffy on the inside and coated with cinnamon sugar, these churros are to die for. Accompanied with silky chocolate sauce, and you’ll be in dessert heaven.
Ingredients
For the churros:
- 125 g (a scant cup) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt can use a tiny bit less if you prefer it less salty- that being said the salt adds flavour!
- 250 mL 1 cup boiling hot water, fresh from the kettle
- 1 tbsp melted butter alternatively coconut oil, olive oil, regular vegetable oil or vegan butter
- 500 mL (2 cups) oil for frying
For the cinnamon sugar:
- 50 g (¼ cup) granulated sugar
- 1 tsp ground cinnamon
For the chocolate sauce:
- 100 g (4 oz) chocolate I use a combination of dark and milk, but either/or works depending on how sweet you like it
- 125 mL (½ cup) heavy whipping cream for a vegan option use full-fat coconut milk
Instructions
- Begin by making the chocolate sauce so you have it ready for the hot churros.
- Chop up the chocolate until you're left with bitesize pieces and place it into a heatproof bowl.
- Next, bring the heavy cream to a boil by either warming it in a saucepan over medium heat (stirring every now and then) until small bubbles appear on the edges, or heating it in the microwave for 30-45 seconds or until it's steaming hot.
- Pour the cream over the chocolate (or alternatively toss the chocolate into the cream depending on which pot is bigger) and let the mixture sit for 30 seconds or so.
- Stir the chocolate and cream together until it is silky smooth and well-combined, it will take around a minute. Set the chocolate aside while you prepare the churro dough. Note that you can heat up the chocolate mixture in the microwave right before serving in case it becomes too firm.
- To make the churros, mix together the flour, baking powder and salt until smooth, in a medium-sized bowl.
- Trickle in the boiling hot water as well as the melted butter/oil.
- Using a wooden spoon, stir everything together. The end result will be a thick, sticky dough, sort of the consistency of a cookie dough, but lighter in texture. It should be thick, but still pipe-able.
- Let the dough sit for around 10 minutes. In the meantime, heat up the oil in a pot over medium heat.
- Now's also the time to prepare the cinnamon sugar: Mix together the granulated sugar and ground cinnamon and sprinkle it onto a plate. This is where you will roll the churros.
- After 10 minutes are up, scrape the churro dough into a piping bag fitted with a 1M star tip and twist the top to seal in the dough.
- When the oil is hot, squeeze the piping bag to release a churro 5-6 cm (2-3 inches) in length. Use a knife greased with a little oil to help separate the dough from the piping bag nozzle and slide it into the oil.
- Fry 3-4 at a time, till the churros develop a nice brown colour, turning them over every now and then with a slotted spoon.
- When the churros are golden brown on all sides, remove them from the oil using the spoon and place them onto a plate lined with a paper towel to drain off the excess oil.
- Coat the churros in the cinnamon sugar as soon as possible. I like to toss them in the sugar while the next batch of churros is frying. Make sure to get all the sides coated in the sugar. Then place them onto another plate.
- Serve the churros with the chocolate sauce and eat these immediately, as they won't be as crisp or as tasty once they cool down.
- And of course, enjoy!
Notes
*I have also tried making the chocolate sauce using evaporated milk, it also works fine! I wouldn't use regular milk because it won't give the churros the same richness that the cream/evaporated milk does, due to a higher fat content. But it's okay! You gotta let yourself indulge every now and then 😉
Loosely adapted from Kitchen by Nigella Lawson.