Churros are my all time favourite snacks since childhood. They are very easy to prepare and are the perfect way to finish a lunch or dinner, or even to snack with a coffee or tea, perfect for cold weather.
I accompanied it with a chocolate sauce because I love the combination of a churro with chocolate. The sauce is prepared in minutes & only has two ingredients. You can add a pinch of ground chili to give it a different and Mexican touch, such as in my spiced hot chocolate with cream cheese whipped cream, perfect for winter and fall.
If you don’t want to serve the churros with the chocolate sauce, you can serve them or dip them with this Nutella hot chocolate. You can also prepare them in churro balls or churro bites.
You can see the tips & recipe to prepare the churro balls. The same dough is used and only the cooking time changes. I served the balls with dulce de leche and cajeta and you can not imagine how rich the combination is.
Churros with chocolate sauce
With this easy and practical recipe, I teach you how to prepare the best churros. They are crispy and always with a delicious flavor, you will love them!
- Course: Dessert
- DessertCuisine: Mexican
- Servings: 10 to 12 churros
- Timing: 1 hour and 30 minutes
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- 80 gr butter in squares
- ⅔ cup water
- ⅔ cup wheat flour
- 1 pinch of salt
- ¼ teaspoon ground cinnamon
- 2 tablespoons refined white sugar
- 2 eggs
- ¼ cup refined white sugar
- 1 teaspoon ground cinnamon
- ⅓ cup semi-dark chocolate, chopped or sprinkled
- ½ cup liquid cream to beat
- Place the chopped chocolate in a medium bowl or deep plate.
- Boil the cream in a saucepan or in the microwave.
- Add to the chocolate and move the plate so that it is covered very well. Let stand about 2 minutes without mixing.
- Over time mix well with a spoon or with the balloon whisk until all the chocolate is well melted.
- Melt the butter along with the water in a medium saucepan.
- Lower the heat, and add the flour, salt, cinnamon, and sugar.
- Mix well with a wooden spoon until it forms a ball, between 40 seconds to 70 seconds.
- Remove from the heat and add the eggs one by one until well mixed. You can do this in the mixer with the paddle or shovel. Beat very well and when it looks smooth and soft, empty the mixture into a pastry bag with the star die or a churrera.
- Heat the oil in a pot or deep fryer to 180 ° C. If it is very hot, the churros will brown on the outside, but will be raw on the inside. You can test with a little of the mixture, if it floats and starts to bubble, it is ready.
- Crush the sleeve to drop the dough into the oil (carefully) and to cut the churros or to stop it coming out, you can stop pressing or cut the dough with scissors or knife.
- Cook until golden brown equally. If you make them bigger you have to cook a little more in the oil so that they cook completely and do not stay raw inside.
- Drain the churros and place on absorbent paper. Top with the sugar & cinnamon mixture while they are still warm or hot so they stick well. Cover well and serve hot, warm or as you like, accompanied by the chocolate sauce.
- You can place the churros in a container and place it in a warm oven while you finish preparing all of them.
QUANTITY: The number of churros depends on how long or large you prepare them. You can make a mini version so that many more come out, I really like doing them in a mini version. For example, with this recipe, 30 to 35 mini churros come out