Chocolate Popcorn Churros (Eggless)
Chocolate Popcorn Churros (Eggless)
Ingredients
Churro Dough
- 290 g water
- 40 g salted butter
- 14 g sugar
- 1/2 teaspoon vanilla extract
- 120 g all-purpose flour, sifted
- 20 g cocoa powder, sifted separately
Cinnamon Sugar Coating
- 100 g caster sugar
- 1 teaspoon cinnamon powder
For Serving
- as needed white chocolate, melted
- as needed dark chocolate, melted
Instructions
- 1
In a saucepan, combine 290 g of water, 40 g of salted butter, 14 g of sugar, and 1/2 teaspoon of vanilla extract. Stir these ingredients together. Bring the mixture to a gentle simmer over medium heat until the butter is melted and the sugar is dissolved.
⏱️ 5 min
- 2
Once the base mixture is simmering, add 120 g of sifted all-purpose flour first, mixing it into the wet ingredients. Then, add 20 g of sifted cocoa powder. Reduce the heat to very low and continue to mix vigorously with a spatula until a smooth, lump-free dough forms. The dough should come together and pull away cleanly from the sides of the saucepan.
⏱️ 5 min
- 3
Remove the saucepan from the heat and let the dough cool for 10 minutes.
⏱️ 10 min
- 4
Transfer the cooled churro dough into a piping bag that has been fitted with a large star nozzle. Carefully pipe small, bite-sized churros (described as "popcorn-style") onto a baking mat or parchment paper.
⏱️ 10 min
- 5
Heat oil for deep frying in a deep pot or fryer. Deep fry the piped churros until they are crisp and cooked through, turning them as needed to ensure even browning. This usually takes a few minutes per batch.
⏱️ 10 min
- 6
While the churros are frying, in a shallow bowl, combine 100 g of caster sugar and 1 teaspoon of cinnamon powder for the coating. Immediately after frying, transfer the hot churros to the bowl containing the cinnamon sugar mixture. Toss the churros to coat them thoroughly.
⏱️ 5 min
- 7
Serve the chocolate popcorn churros hot with melted white chocolate and melted dark chocolate for dipping.
Kitchen Tools
Nutrition Facts (per serving)
Chocolate Popcorn Churros (Eggless)
Churro Dough
- 290 g water
- 40 g salted butter
- 14 g sugar
- 1/2 teaspoon vanilla extract
- 120 g all-purpose flour, sifted
- 20 g cocoa powder, sifted separately
Cinnamon Sugar Coating
- 100 g caster sugar
- 1 teaspoon cinnamon powder
For Serving
- as needed white chocolate, melted
- as needed dark chocolate, melted
Instructions
- 1
In a saucepan, combine 290 g of water, 40 g of salted butter, 14 g of sugar, and 1/2 teaspoon of vanilla extract. Stir these ingredients together. Bring the mixture to a gentle simmer over medium heat until the butter is melted and the sugar is dissolved.
⏱️ 5 min - 2
Once the base mixture is simmering, add 120 g of sifted all-purpose flour first, mixing it into the wet ingredients. Then, add 20 g of sifted cocoa powder. Reduce the heat to very low and continue to mix vigorously with a spatula until a smooth, lump-free dough forms. The dough should come together and pull away cleanly from the sides of the saucepan.
⏱️ 5 min - 3
Remove the saucepan from the heat and let the dough cool for 10 minutes.
⏱️ 10 min - 4
Transfer the cooled churro dough into a piping bag that has been fitted with a large star nozzle. Carefully pipe small, bite-sized churros (described as "popcorn-style") onto a baking mat or parchment paper.
⏱️ 10 min - 5
Heat oil for deep frying in a deep pot or fryer. Deep fry the piped churros until they are crisp and cooked through, turning them as needed to ensure even browning. This usually takes a few minutes per batch.
⏱️ 10 min - 6
While the churros are frying, in a shallow bowl, combine 100 g of caster sugar and 1 teaspoon of cinnamon powder for the coating. Immediately after frying, transfer the hot churros to the bowl containing the cinnamon sugar mixture. Toss the churros to coat them thoroughly.
⏱️ 5 min - 7
Serve the chocolate popcorn churros hot with melted white chocolate and melted dark chocolate for dipping.