Teresa's Recipes
Churros Con Chocolate
Indulge in the delightful experience of Churros Con Chocolate, a beloved Spanish dessert that captures the essence of warm, crispy fried dough. These golden, star-shaped pastries are rolled in a fragrant cinnamon sugar mixture and served alongside a luxuriously rich dark chocolate dipping sauce. Originating from Spain, churros have a history that dates back centuries, often enjoyed during festive occasions or as a sweet snack at fairs. The combination of the crispy exterior and soft interior, paired with smooth chocolate, makes for an irresistible treat that will transport your taste buds to the streets of Madrid.
Ingredients
- 1 cup Water
- 1/2 cup Unsalted butter
- 1 cup All-purpose flour
- 1/4 teaspoon Salt
- 2 large Eggs
- for frying Vegetable oil
- 1 cup Sugar
- 1 tablespoon Ground cinnamon
- 1 cup Heavy cream
- 6 ounces, chopped Dark chocolate (70% cocoa or higher)
Dietary Notes
- Servings: 6
- Dish Type: Dessert
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Calories: 450
- Fat: 25g
- Carbs: 50g
- Protein: 6g
- Sodium: 150mg
- Sugar: 30g
Instructions
- In a medium saucepan, combine water and unsalted butter. Bring to a boil over medium heat.
- Once boiling, reduce the heat to low and add flour and salt. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
- Remove from heat and let cool for about 5 minutes.
- Add eggs one at a time, beating well after each addition using a hand mixer or wooden spoon, until the dough is smooth and shiny.
- In a deep pan or pot, heat vegetable oil to 375°F (190°C). You can test the oil by dropping in a small piece of dough; it should sizzle immediately.
- Transfer the dough to a piping bag fitted with a star tip.
- Pipe 4-6 inch long churros into the hot oil, cutting them with scissors to release the dough.
- Fry the churros until golden brown, turning occasionally, for about 5 minutes. Remove them with a slotted spoon and drain on paper towels.
- In a shallow dish, mix sugar and ground cinnamon. Roll the warm churros in the cinnamon sugar mixture until well coated.
- For the chocolate sauce, heat the heavy cream in a saucepan over medium heat until hot but not boiling. Remove from heat and add the chopped dark chocolate. Let it sit for 1 minute before stirring until smooth and creamy.
- Serve the churros warm with the chocolate sauce for dipping.
Tips
- For extra flavor, you can add a splash of vanilla extract to the churro dough.
- If you prefer a thicker chocolate sauce, reduce the amount of heavy cream slightly.
- Churros are best enjoyed fresh, but you can store any leftovers in an airtight container for up to 2 days.