Churros con Chocolate

🧂 Ingredients

• 250 g All-purpose flour(Sifted for a smoother dough.)
• 250 ml Water(Room temperature.)
• 1/2 tsp Salt
• 1 tbsp Granulated sugar(For the dough, optional but recommended for a hint of sweetness.)
• 1 liter Vegetable oil or other neutral high-heat oil(For deep frying. Needs to be at least 3-4 inches deep in the pot.)
• 200 g Dark chocolate(Good quality, at least 60% cocoa solids, finely chopped.)
• 200 ml Whole milk(For the chocolate sauce.)
• 1 tbsp Cornstarch(To thicken the chocolate sauce.)
• 1/2 tsp Cinnamon(Optional, for dusting the churros or adding to the chocolate.)

👨‍🍳 Instructions

1. 1

   Prepare the churro dough: In a medium saucepan, combine the water, salt, and granulated sugar (if using). Bring to a rolling boil over medium-high heat. Once boiling, immediately remove from heat.

   ⏱️ 5 minutes
2. 2

   Add the sifted flour all at once to the hot liquid. Stir vigorously with a wooden spoon or spatula until a cohesive dough forms and pulls away from the sides of the pan. Continue to stir and cook the dough for about 1-2 minutes over low heat to dry it out slightly.

   ⏱️ 3 minutes
3. 3

   Transfer the dough to a piping bag fitted with a large star tip (about 1 cm opening). Let the dough cool slightly for about 5-10 minutes, just enough so it's manageable but still warm enough to pipe easily. This step is crucial for achieving the characteristic ridged texture.

   ⏱️ 10 minutes
4. 4

   Heat the frying oil in a deep pot or Dutch oven to 180°C (350°F). Use a thermometer to ensure the correct temperature. Carefully pipe strips of dough (about 10-15 cm long) directly into the hot oil, cutting the dough with scissors or a knife at the desired length. Do not overcrowd the pot; fry in batches.

   ⏱️ 15 minutes
5. 5

   Fry the churros for about 3-5 minutes per side, or until they are deeply golden brown and puffed up. Use a slotted spoon or spider strainer to turn them and remove them from the oil. Drain them on a wire rack set over paper towels.

   ⏱️ 5 minutes per batch
6. 6

   Prepare the chocolate sauce: In a small saucepan, whisk together the cornstarch and milk until smooth. Add the finely chopped dark chocolate and cinnamon (if using).

   ⏱️ 2 minutes
7. 7

   Cook the chocolate sauce over medium-low heat, stirring constantly, until the chocolate is fully melted and the sauce has thickened to a pudding-like consistency. Be careful not to scorch the chocolate. If it's too thick, add a splash more milk.

   ⏱️ 5 minutes
8. 8

   Serve the hot, freshly fried churros immediately alongside the warm, thick chocolate sauce for dipping. Optionally, dust the churros with cinnamon sugar while still warm.

   ⏱️ 1 minute

💡 Pro Tips

• ✓The chocolate sauce should be thick enough to coat the back of a spoon but still pourable.
• ✓Churros are best enjoyed immediately after frying for optimal crispness.
• ✓Using a star tip is essential for creating the characteristic ridges that hold the chocolate sauce.
• ✓Ensure the oil is at the correct temperature before frying; too low and they'll be greasy, too high and they'll burn before cooking through.

🔄 Variations

• For a sweet coating, toss the hot churros in a mixture of granulated sugar and cinnamon.
• Consider filling cooled churros with dulce de leche or chocolate cream.
• Add a pinch of chili powder or a splash of liqueur to the chocolate sauce for a kick.

🥗 Nutrition

Per serving