Churros with Chocolate Dipping Sauce
Churros with Chocolate Dipping Sauce
Ingredients
For the Churros
- 1 cup water
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
- 3/4 cup all-purpose flour
- 1 large egg
- 4 cups vegetable oil, for frying
For the Cinnamon Sugar Coating
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
For the Chocolate Dipping Sauce
- 1/2 cup heavy cream
- 4 ounces dark chocolate chips
- 2 tablespoons light brown sugar, packed
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
Instructions
- 1
Prepare the churro dough: In a medium saucepan, combine the water, 1 tablespoon granulated sugar, salt, and butter. Bring the mixture to a rolling boil over medium-high heat.
⏱️ 5 min
- 2
Remove the saucepan from the heat and immediately add the all-purpose flour all at once. Stir vigorously with a wooden spoon until a smooth ball of dough forms and pulls away from the sides of the pan.
⏱️ 3 min
- 3
Transfer the dough to a medium bowl and let it cool for 5 minutes. Add the large egg and beat with an electric mixer on medium speed until fully incorporated and the dough is smooth and glossy.
⏱️ 7 min
- 4
While the dough cools, prepare the cinnamon sugar coating: In a shallow dish, combine 1/2 cup granulated sugar and ground cinnamon. Stir well to combine.
⏱️ 2 min
- 5
Prepare the chocolate dipping sauce: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and stir in the dark chocolate chips, light brown sugar, and 2 tablespoons granulated sugar until the chocolate is melted and the sauce is smooth. Stir in the vanilla extract. Keep warm over very low heat or reheat gently before serving.
⏱️ 8 min
- 6
Heat the frying oil: Pour the vegetable oil into a large, heavy-bottomed pot or Dutch oven. Heat the oil over medium-high heat to 350°F. Use a deep-fry thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350
- 7
Pipe the churros: Transfer the churro dough to a piping bag fitted with a large star tip (like an Ateco 826 or 827). Carefully pipe 4-6 inch strips of dough directly into the hot oil, using kitchen shears to cut the dough. Do not overcrowd the pot; fry in batches.
⏱️ 5 min•🌡️ 350
- 8
Fry the churros for 2-3 minutes per side, or until golden brown and cooked through. Using a slotted spoon or spider, transfer the fried churros to a plate lined with paper towels to drain excess oil.
⏱️ 10 min•🌡️ 350
- 9
Immediately roll the warm churros in the cinnamon sugar coating, ensuring they are evenly coated.
⏱️ 3 min
- 10
Serve the churros warm with the chocolate dipping sauce on the side.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Churros with Chocolate Dipping Sauce
Ingredients
For the Churros
- 1 cup water
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
- 3/4 cup all-purpose flour
- 1 large egg
- 4 cups vegetable oil, for frying
For the Cinnamon Sugar Coating
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
For the Chocolate Dipping Sauce
- 1/2 cup heavy cream
- 4 ounces dark chocolate chips
- 2 tablespoons light brown sugar, packed
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
Instructions
- 1
Prepare the churro dough: In a medium saucepan, combine the water, 1 tablespoon granulated sugar, salt, and butter. Bring the mixture to a rolling boil over medium-high heat.
⏱️ 5 min - 2
Remove the saucepan from the heat and immediately add the all-purpose flour all at once. Stir vigorously with a wooden spoon until a smooth ball of dough forms and pulls away from the sides of the pan.
⏱️ 3 min - 3
Transfer the dough to a medium bowl and let it cool for 5 minutes. Add the large egg and beat with an electric mixer on medium speed until fully incorporated and the dough is smooth and glossy.
⏱️ 7 min - 4
While the dough cools, prepare the cinnamon sugar coating: In a shallow dish, combine 1/2 cup granulated sugar and ground cinnamon. Stir well to combine.
⏱️ 2 min - 5
Prepare the chocolate dipping sauce: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and stir in the dark chocolate chips, light brown sugar, and 2 tablespoons granulated sugar until the chocolate is melted and the sauce is smooth. Stir in the vanilla extract. Keep warm over very low heat or reheat gently before serving.
⏱️ 8 min - 6
Heat the frying oil: Pour the vegetable oil into a large, heavy-bottomed pot or Dutch oven. Heat the oil over medium-high heat to 350°F. Use a deep-fry thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350 - 7
Pipe the churros: Transfer the churro dough to a piping bag fitted with a large star tip (like an Ateco 826 or 827). Carefully pipe 4-6 inch strips of dough directly into the hot oil, using kitchen shears to cut the dough. Do not overcrowd the pot; fry in batches.
⏱️ 5 min•🌡️ 350 - 8
Fry the churros for 2-3 minutes per side, or until golden brown and cooked through. Using a slotted spoon or spider, transfer the fried churros to a plate lined with paper towels to drain excess oil.
⏱️ 10 min•🌡️ 350 - 9
Immediately roll the warm churros in the cinnamon sugar coating, ensuring they are evenly coated.
⏱️ 3 min - 10
Serve the churros warm with the chocolate dipping sauce on the side.
⏱️ 2 min