Churros con Chocolate: The Ultimate Spanish Sweet Indulgence

Ingredients You'll Need

For the Churros:

• 1 cup water
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1/4 cup unsalted butter
• 1 cup all-purpose flour
• 3 large eggs
• 1 teaspoon vanilla extract
• Oil, for frying (vegetable or canola)

For the Cinnamon Sugar Coating:

• 1/2 cup granulated sugar
• 1 tablespoon ground cinnamon

For the Chocolate Sauce:

• 1 cup whole milk
• 1/2 cup heavy cream
• 6 ounces bittersweet chocolate, chopped
• 1/4 cup sugar
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract

Preparing the Churros

1. Make the Dough:

• In a medium saucepan, combine the water, sugar, salt, and butter. Bring to a boil over medium heat, stirring occasionally until the butter melts completely.
• Remove from heat and stir in the flour until the mixture forms a dough that pulls away from the sides of the pan.
• Let the dough cool slightly, then mix in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. The dough should be smooth and slightly sticky. Stir in the vanilla extract.

2. Heat the Oil:

• Pour oil into a deep fryer or a large, heavy-bottomed pot to a depth of about 2 inches. Heat the oil to 375°F (190°C). Use a candy thermometer to monitor the temperature.

3. Pipe the Churros:

• Transfer the dough to a pastry bag fitted with a large star tip. Pipe 4-6 inch lengths of dough directly into the hot oil, cutting the dough with scissors or a knife. Fry in batches to avoid overcrowding.
• Cook the churros, turning occasionally, until they are golden brown and crispy, about 2-3 minutes per side. Remove with a slotted spoon and drain on paper towels.

4. Coat the Churros:

• While the churros are still warm, roll them in a mixture of granulated sugar and ground cinnamon.

Crafting the Perfect Chocolate Sauce

1. Combine Ingredients:

• In a medium saucepan, heat the milk and heavy cream over medium heat until steaming but not boiling. Add the chopped chocolate and stir until melted and smooth.

2. Thicken the Sauce:

• In a small bowl, mix the sugar and cornstarch. Gradually whisk this mixture into the chocolate mixture. Continue to cook, stirring constantly, until the sauce thickens to a pudding-like consistency, about 3-4 minutes.

3. Finish and Serve:

• Remove the saucepan from the heat and stir in the vanilla extract. Serve the hot chocolate sauce warm alongside your freshly made churros.

Serving Suggestions

For the full experience, serve your churros with the thick chocolate sauce in individual dipping cups. You can garnish with a sprinkle of sea salt on the churros or add a pinch of chili powder to the chocolate sauce for a spicy twist. This treat pairs wonderfully with a strong espresso or a creamy cappuccino for a truly indulgent experience.

When preparing churros con chocolate, remember that the key to perfect churros lies in the dough consistency and oil temperature. Properly heated oil ensures that the churros crisp up nicely without absorbing too much grease. Meanwhile, the chocolate sauce should be thick enough to cling to the churros but smooth and luscious in texture. This recipe invites you to enjoy a piece of Spanish culinary tradition right from your kitchen, creating moments of sweet delight that are sure to be savored.

Disclaimer: The recipes shared on this blog are intended for informational and entertainment purposes only. We do our best to ensure accuracy, but ingredient and preparation variations can alter results. Please use caution and consult a medical professional if you have dietary restrictions or health concerns. The blog and its authors are not liable for any adverse effects or consequences resulting from the use of the recipes provided. Always prioritize your health and safety when cooking.