Churros & chocolate are the classic Mexican dessert that we can’t get enough of. They’re casual and incredibly tasty, somehow emitting both childlike elation and pastry sophistication. These sweet pastries will steal the show!
This Spanish dessert is the perfect pair to your favorite taco (here’s a couple unique taco recipes) or you can eat them on their own as a snack. Just make sure you have chocolate to dunk them with!
Spanish Churro Recipe from Scratch
Course: DessertCuisine: MexicanDifficulty: Medium4
servings30
minutes40
minutes300
kcalThis churro and dunking chocolate recipe is the sweetest. Surprisingly easy to make from scratch, these churros are crisp on the outside and soft inside, with a rich chocolate sauce for dunking.
Ingredients
- For the churros:
1 cup of water
½ cup butter (or margarine)
¼ tsp salt
1 cup all-purpose flour
3 eggs, beaten
Vegetable oil, for frying
¼ cup of sugar
¼ tsp ground cinnamon (optional)
- For the dunking chocolate:
1 Tbsp cornstarch
2 cups of milk
4 oz dark chocolate, chopped
¼ cup of sugar
Directions
- Combine 1 cup of water, the butter (or margarine), and the salt in a saucepan and bring to a boil over high heat. Stir in flour using a wooden spoon. Then, reduce the heat to low and stir vigorously until mixture forms a ball — about 1 minute.
- Remove the dough from the heat and gradually beat the eggs into the dough, stirring constantly.
- In a small bowl, dissolve the cornstarch in 1 cup of milk and set aside. Combine chocolate with a remaining cup of milk in a saucepan.
- Melt the chocolate over medium-low heat, stirring constantly. Whisk sugar and dissolved cornstarch into the melted chocolate mixture.
- Reduce the heat to low and cook, whisking constantly, until the chocolate is thickened — about 5 minutes. (If it doesn’t start to thicken after 5 minutes, add more cornstarch.)
- Remove pan from the heat and whisk until smooth. Set aside.
- Heat 2 inches of oil in a high-sided pot over medium-high heat until the oil reaches 360° F. Mix sugar with the cinnamon on a plate and set aside.
- Spoon churro dough into a pastry bag fitted with a large tip. Squeeze a 4- inch strip of dough into the hot oil. Repeat 3 times. Fry the churros, turning them once, until golden brown — about 2 minutes per side. Transfer cooked churros to a plate lined with paper towels and let drain.
- When the churros are cool enough to handle, roll them in the cinnamon-sugar. Then, pour chocolate into individual bowls or cups. Serve the warm churros with the chocolate dip.
