Description
This classic recipe for Easy Homemade Churros with Chocolate Sauce delivers crispy, golden fried dough sticks coated in cinnamon sugar, perfectly paired with a rich and smooth homemade chocolate dipping sauce. Ideal for a delightful snack or dessert that’s simple to make and sure to impress.
Ingredients
Scale
Churros
- 1 cup water
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil (plus more for frying)
- 1 cup all-purpose flour
Coating
- 1/2 cup sugar
- 1 teaspoon ground cinnamon
Chocolate Sauce
- 4 ounces chopped chocolate (semi-sweet or dark)
- 1/2 cup heavy cream
Instructions
- Make the Coating: In a shallow bowl, combine the sugar and ground cinnamon thoroughly. Set this cinnamon sugar mixture aside for coating the churros after frying.
- Prepare the Churro Dough: In a medium saucepan over medium heat, combine water, sugar, salt, and 2 tablespoons vegetable oil. Bring the mixture to a boil, then remove the pan from heat immediately. Stir in the flour vigorously until the dough comes together into a smooth ball and pulls away from the sides of the pan.
- Heat Oil for Frying: Pour 3-4 inches of vegetable oil into a large, heavy-bottomed pot and heat to 375°F (190°C). Prepare a plate lined with paper towels to drain the churros once fried.
- Pipe and Fry the Churros: Transfer the dough into a pastry bag fitted with a large star-shaped tip. Carefully pipe 4-inch long strips of dough directly into the hot oil, cutting the dough with scissors as you go. Fry a few at a time for 2-3 minutes, turning occasionally, until golden brown and cooked through.
- Drain and Coat: Remove the fried churros from the oil using a slotted spoon, letting the excess oil drain. Immediately roll the hot churros in the prepared cinnamon sugar mixture until evenly coated.
- Make the Chocolate Sauce: Place the chopped chocolate in a heatproof bowl. Warm the heavy cream in a small saucepan over low heat until hot but not boiling. Pour the warm cream over the chopped chocolate and let it sit for one minute. Stir gently until the mixture is smooth and glossy.
- Serve: Serve the churros warm alongside the chocolate dipping sauce for a delightful treat.
Notes
- Ensure the oil is at the correct temperature (375°F) to achieve crispy churros without absorbing excess oil.
- Use a large star tip on the pastry bag to create the traditional ridged texture on the churros.
- If you don’t have a pastry bag, you can use a sturdy plastic bag with a corner snipped off, but the shape may not be as defined.
- Chocolate dipping sauce can be customized with spices like a pinch of cayenne or cinnamon for extra flavor.
- Serve churros immediately after frying for the best crispy texture.
- Store leftover churros in an airtight container and reheat in the oven for best texture retention.
