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A single churro with chocolate sauce resting on a small bowl with chocolate dipping off

Churros with Chocolate Sauce

by 12 Kitchens
One of my favorite recipes, this Spanish churros with chocolate sauce recipe will leave your mouth watering and dying for more! Made from deep fried choux pastry and coated in cinnamon sugar then traditionally dipped in dark chocolate sauce, you'll feel you're traveling abroad!
5 from 3 votes
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Category Desserts & Frozen Treats
Difficulty Medium
Servings 15 6" churros
Calories 418 kcal

Equipment

  • Piping bag with star tip

Ingredients
 
 

Pâte à Choux

  • 124 g Whole milk
  • ½ tsp Granulated sugar
  • 1 pinch Kosher salt
  • 75 g Butter, unsalted
  • 6 Tbs All purpose flour
  • 3 ea Whole eggs
  • 2-4 cups Canola oil for frying

Cinnamon Sugar Mixture

  • 1 cup Granulated sugar
  • 2 tsp Cinnamon, ground

Cayenne Chocolate Sauce

  • 100 g Heavy cream
  • 1 pinch Kosher salt
  • 1 Tbs Corn syrup
  • ½ tsp Vanilla extract
  • 55 g Dark chocolate

Instructions
 

To Prepare the Pâte à Choux and Fry:

  • Prepare a piping bag with a medium sized star tip (I use Ateco 844) and a sheet pan lined with parchment paper or a silicone baking mat.
  • Bring the milk, sugar, salt, and butter to a boil in a medium pot.
  • Add in the flour and stir until a thick dough forms. Cook for about 3 minutes or until a thin film coats the bottom of the pot (for a non-stick pot twait until little oil droplets form on the bottom). Beat out any flour lumps.
  • Transfer to a heat resistant bowl and allow to cool to at most 165℉.
  • Add the eggs one at a time mixing until fully incorporated before adding the next egg.
  • Transfer the batter to your prepared piping bag and pipe 6-inch long logs on your prepared sheet pan. Place in the freezer for 30-45 minutes.
  • In the meantime, ready your frying station, and mix together the cinnamon and sugar together in a rectangle or square baking pan. Heat the oil in your fry pan to 350°-375°F.
  • Remove the pate a choux logs from the sheet pan and gently place in the hot oil. Place any remaining logs back in the freezer until next round. Allow to cook for 3-5 minutes on each side or until a deep golden brown. Please see my tips above for how to do this effectively. Immediately toss in cinnamon sugar.

To Prepare the Dark Chocolate Sauce

  • Bring the cream, salt, corn syrup, and vanilla to a boil. Pour over chocolate and whisk until smooth.
  • Serve churros with chocolate sauce on the side same day.

Nutrition

Calories: 418kcalCarbohydrates: 19gProtein: 1gFat: 38gSaturated Fat: 7gPolyunsaturated Fat: 9gMonounsaturated Fat: 21gTrans Fat: 0.3gCholesterol: 20mgSodium: 44mgPotassium: 51mgFiber: 1gSugar: 16gVitamin A: 240IUVitamin C: 0.1mgCalcium: 22mgIron: 1mg
Keyword Chocolate dessert, Coffee pairing, cozy recipes, No mixer dessert, Nut free recipes
Tried this recipe?Mention @12kitchens or tag #12kitchensbaker!