Churros con Chocolate (Spanish Churros with Thick Chocolate Sauce)

Crisp cinnamon-sugar churros dipped in thick, glossy hot chocolate.

TIME BREAKDOWN
Prep: 25 min
Cook: 25 min
Total: 50 minutes
Vegetarian
✅
Nuts
❌
Serves
4 people
Difficulty
Medium

Ingredients

  • 250ml water
  • 2 tbsp olive oil
  • 1/4 tsp fine salt
  • 125g plain flour
  • About 1 litre sunflower oil, for deep frying
  • For the coating: 4 tbsp caster sugar
  • For the coating: 1 tsp ground cinnamon
  • For the chocolate sauce: 200g dark chocolate (70% cocoa), broken into pieces
  • For the chocolate sauce: 300ml whole milk
  • For the chocolate sauce: 1 tbsp cornflour
  • For the chocolate sauce: 1 tbsp caster sugar

Method

  1. Bring the water, olive oil and salt to the boil in a saucepan. Remove from the heat, add the flour all at once and beat vigorously with a wooden spoon until a smooth dough forms. Leave to cool for 5 minutes, then spoon into a piping bag fitted with a large star nozzle.

  2. Mix the coating sugar and cinnamon on a plate. Heat the sunflower oil in a deep, heavy-based pan, filling it no more than one-third full, to 180°C, using a cooking thermometer. Never leave hot oil unattended.

  3. Pipe 12cm lengths of dough into the hot oil, snipping with scissors, and fry 3 or 4 at a time for 3 to 4 minutes, turning, until golden and crisp. Drain on kitchen paper and roll in the cinnamon sugar.

  4. For the sauce, mix the cornflour with 3 tbsp of the milk. Heat the remaining milk and sugar in a saucepan until steaming, add the chocolate and stir until melted. Whisk in the cornflour mixture and simmer for 2 to 3 minutes until thick.

  5. Serve the hot churros straight away with the chocolate sauce for dipping.