Churros with Chocolate Sauce
Cuisine: Mexican
Categories: Street Food, Party Food & Fried Foods
Recipe Source: Pam Lolley
Churros with Chocolate Sauce are a beloved Spanish dessert that has captured hearts (and taste buds) around the world. These crispy, golden-brown fritters, made from a simple choux pastry dough, are deep-fried to perfection and dusted with cinnamon sugar. The accompanying chocolate sauce, rich and decadent, provides the perfect dipping companion for a truly indulgent experience.

Difficulty: EASY
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Serving Size: 16 churros
For the Churros
Ingredients:
- Vegetable oil, for frying
- 1 teaspoon ground cinnamon
- ½ cup plus 2 Tbsp. granulated sugar, divided
- 1 cup water
- ½ cup (1 stick) salted butter, softened
- ½ teaspoon kosher salt
- 1 cup all-purpose flour
- 3 large eggs
For the Dipping Sauce
Ingredients:
- 4 ounces bittersweet chocolate, chopped
- ½ cup heavy cream
- ½ teaspoon vanilla extract
Directions:
- Pour oil to a depth of 2 inches in a Dutch oven and fit with a deep-fry thermometer; heat to 350°F over medium-high.
- Combine cinnamon and ½ cup of the sugar in a shallow dish. Set aside.
- Stir together water, butter, salt, and remaining 2 tablespoons sugar in a large, heavy-duty saucepan over medium-high.
- Bring to a boil, stirring, until butter melts. Reduce heat to low, add flour all at once, and cook, stirring constantly, until mixture forms a ball, about 30 seconds.
- Remove from heat and add eggs, 1 at a time, stirring vigorously until dough is smooth and elastic after each addition.
- Spoon mixture into a piping bag fitted with a large star tip. (Or place mixture in a large ziplock plastic freezer bag, and snip 1 corner to make about a 1/2-inch hole.)
- Working in batches, pipe 4-inch-long strips into hot oil, and fry, turning occasionally, until golden brown, 8 to 10 minutes.
- Transfer churros to a paper towel-lined baking sheet to drain, and immediately roll in cinnamon-sugar mixture.
- Stir together chocolate, cream, and vanilla in a small microwave-safe bowl. Microwave on high, stirring every 30 seconds, until melted and smooth, about 1 1/2 minutes.