Homemade Churros with Chocolate Dipping Sauce

Homemade Churros with Chocolate Dipping Sauce

Get ready to transport your taste buds straight to the vibrant streets of Mexico with these mouthwatering homemade churros! Imagine biting into a golden, crispy exterior that gives way to a soft, pillowy inside, coated in sweet cinnamon sugar and served with a luxurious chocolate dipping sauce. Whether you're a dessert enthusiast or a culinary adventurer, these churros are about to become your new obsession – and the best part? You can make them right in your own kitchen!

Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: Mexican
Serves: 4 servings

Ingredients

  1. 1 cup water
  2. 1/2 cup butter
  3. 1 cup all-purpose flour
  4. 1/4 teaspoon salt
  5. 3 eggs
  6. 1 cup sugar
  7. 1 tablespoon cinnamon
  8. 1 cup chocolate chips
  9. 1/2 cup heavy cream

Instructions

  1. Prepare the churro dough: In a medium saucepan, combine water and butter. Bring to a rolling boil over medium-high heat, ensuring the butter is completely melted.
  2. Remove the pan from heat and immediately add flour and salt. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan.
  3. Transfer the dough to a large mixing bowl and let it cool for 5 minutes. This prevents the eggs from cooking when added.
  4. Add eggs one at a time, beating thoroughly after each addition. The dough should become smooth and glossy.
  5. Transfer the dough to a piping bag fitted with a star-shaped tip. If you don't have a piping bag, use a strong plastic bag with a corner cut off.
  6. Heat vegetable oil in a deep fryer or large, heavy-bottomed pot to 375°F (190°C). Use a candy thermometer to ensure accurate temperature.
  7. Pipe 4-inch lengths of dough directly into the hot oil, using scissors or a sharp knife to cut the dough from the piping tip.
  8. Fry churros in batches, turning occasionally, until golden brown and crispy, about 2-3 minutes per side.
  9. Remove churros with a slotted spoon and drain on paper towels to remove excess oil.
  10. Mix sugar and cinnamon in a shallow dish. While churros are still warm, roll them in the cinnamon-sugar mixture to coat completely.
  11. For the chocolate dipping sauce, create a double boiler by placing chocolate chips and heavy cream in a heat-safe bowl over a pot of simmering water.
  12. Stir the chocolate mixture constantly until smooth and fully melted, about 3-5 minutes. Remove from heat.
  13. Serve warm churros immediately with the chocolate dipping sauce on the side.
  14. Pro tip: For best results, serve churros immediately after cooking for maximum crispiness and warmth.

Tips

  1. Temperature is Key: Use a candy thermometer to ensure your oil is exactly 375°F. Too cool, and your churros will be greasy; too hot, and they'll burn on the outside while remaining raw inside.
  2. Piping Technique: For professional-looking churros, use a star-tipped piping bag. If you don't have one, a strong plastic bag with a corner snipped off works perfectly.
  3. Dough Consistency Matters: When mixing the dough, make sure it forms a smooth ball and pulls away from the pan's sides. This ensures a perfect texture.
  4. Drain Thoroughly: Always let churros drain on paper towels to remove excess oil, keeping them crisp and not greasy.
  5. Serve Immediately: Churros are best enjoyed fresh and warm. The crispy exterior and warm interior are at their peak right after cooking.
  6. Chocolate Sauce Tip: Stir the chocolate mixture constantly when melting to prevent burning and ensure a smooth, glossy sauce.
  7. Make-Ahead Option: You can prepare the dough in advance and refrigerate, but fry the churros just before serving for the best texture.

Nutrition Facts

Calories: 450kcal

Carbohydrates: 55g

Protein: 8g

Fat: 25g

Saturated Fat: 15g

Cholesterol: 140mg

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