Churros con chocolate, anyone? Churros are so easy to make with very few ingredients, but sometimes it seems impossible to find them outside of Costco or Disney World (is there anything more iconic than sitting at Disney with churro in hand?). These desserts are great for kids and adults and are perfect for sharing at a (socially-distanced) potluck or picnic. I used the newly released Disney recipe here and made the chocolate dipping sauce on my own – you can use #caramel, add some spice with Mexican chocolate sauce, or eat them plain! What’s your favorite way to eat churros?
Churros With Chocolate Dipping Sauce
Equipment
- frying thermometer
- piping bags and large open-star tip
Ingredients
- 1 cup water
- 8 tbsp unsalted butter
- 1/4 tsp salt
- 3/4 tsp ground cinnamon, divided
- 1 1/4 cups all-purpose flour
- 3 eggs
- vegetable or canola oil
- 1/2 cup sugar
Chocolate Dipping Sauce
- 3 1/2 oz dark or semi-sweet chocolate, chopped
- 1/2 cup heavy cream
Instructions
- Combine water, butter, salt, and 1/4 tsp cinnamon in a medium saucepan over medium heat. Bring the pot to a rolling boil and then reduce the heat to low.
- Add the flour and stir constantly until the mix forms into a dense ball of dough. Remove the saucepan from the heat and let it sit for about 5 minutes.
- Add the eggs to the dough, one at a time, and stir until combined. It may seem like it's not coming together, but just keep stirring and it'll work. Set the dough aside.
- Heat 3-4 inches of oil in a deep bottomed skillet or dutch oven over medium-high heat, until the temp reaches 350-375°F. You will want to monitor the temperature of the oil while cooking to make sure it stays in this range.
- Spoon the dough into the piping bag fitted with the star tip. Pipe 3-5 inch (this will vary depending on the size of your skillet) strips carefully into the oil and cut them with scissors or a sharp knife. If you want your churros nice and straight, I've found the best thing to do is use a chopstick to coax the churro a straight as I can in those first few moments in the oil as it sets up. Once it firms the shape will be set and can be left to fry. This is optional, but if you just leave them they are likely going to curl.
- Fry the curros 2-3 at a time, for 1-2 minutes per side, or until a nice golden brown. Remove them with a slotted spoon or a spider strainer and let them cool on a paper towel.
- Mix the sugar and 1/2 tsp cinnamon in a shallow dish (I use a pie dish). Toss the churros in the mix until evenly coated. Serve immediately with dipping sauce of choice.
- Enjoy!
Chocolate Dipping Sauce
- Place the chopped chocolate into a heat-safe bowl and place over a small saucepan with 1 inch of simmering water (this is a double boiler, to keep the chocolate from burning).
- Add the cream and stir occasionally until the chocolate is fully melted and the mix has thickened into a sauce. Pour into a small dish to serve.
