Churro Bites with Mexican Chocolate Dipping Sauce

Bite-sized churros coated in cinnamon sugar served with a rich and spicy Mexican chocolate dipping sauce. Perfect for ending a meal of savory quesadillas.

Prep Time

15 minutes

Total Time

45 minutes

Calories

795 kcal

Difficulty

Easy

Equipment

4 items

Cost

£1.16/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

1cupWater

6tablespoonsUnsalted Butter

£0.55

1tablespoonGranulated Sugar

£0.03

0.3teaspoonSalt

£0.55

1cupAll-Purpose Flour

£0.15

3largeEggs

£0.75

2cupsVegetable Oil(For frying)

£0.40

0.5cupGranulated Sugar(For coating)

£0.03

2teaspoonsGround Cinnamon(For coating)

£0.12

1cupSemi-Sweet Chocolate Chips

£1.20

0.5cupHeavy Cream

£0.60

1Cinnamon Stick

£0.10

0.3teaspoonChili Powder(Optional, for extra spice)

£0.01

0.5teaspoonVanilla Extract

£0.15

Total Cost

£4.64

£1.16 per serving

Instructions

1.
**Prepare the Churro Dough:** In a large saucepan, combine water, butter, 1 tablespoon of sugar, and salt. Bring to a boil over medium heat, stirring until the butter is melted.
2.
Remove the saucepan from the heat and add the flour all at once. Stir vigorously until a smooth dough forms and pulls away from the sides of the pan.
3.
Let the dough cool slightly for about 5 minutes.
4.
Add the eggs one at a time, beating well after each addition until fully incorporated. The dough should be smooth and pipeable.
5.
Heat vegetable oil in a deep pot or deep fryer to 350°F (175°C).
6.
Transfer the churro dough to a piping bag fitted with a large star tip (or use a spoon to drop small dollops of dough).
7.
Carefully pipe or drop small amounts of dough (about 1-2 inches long) into the hot oil. Fry in batches for 2-3 minutes, or until golden brown and cooked through, flipping occasionally.
8.
Remove the churro bites with a slotted spoon and drain on paper towels.
9.
**Prepare Cinnamon Sugar Coating:** In a shallow dish, combine the 1/2 cup sugar and cinnamon.
10.
While the churro bites are still warm, toss them in the cinnamon sugar mixture until evenly coated.
11.
**Prepare the Mexican Chocolate Dipping Sauce:** In a small saucepan, combine the chocolate chips, heavy cream, cinnamon stick, and chili powder (if using).
12.
Heat over low heat, stirring constantly, until the chocolate is melted and the sauce is smooth. Remove from heat and stir in the vanilla extract.
13.
Remove cinnamon stick before serving.
14.
Serve the warm churro bites immediately with the Mexican chocolate dipping sauce.

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My Notes

Nutrition Information

Nutrition per serving (180g)

795 kcal / 3326 kJ

Carbs

80g

31% of RDA

Fat

51g

73% of RDA

Protein

9.5g

19% of RDA

Detailed Breakdown

Fibre

2.5 g

8% of RDA

Sugar

48 g

53% of RDA

Sodium

160 mg

7% of RDA

Saturated Fat

30 g

150% of RDA

Chef's Tips

For a crisper churro, fry them twice. After the first frying, let them cool slightly before frying them again for a minute or two.

If you don't have a piping bag, you can use a spoon to drop small mounds of dough into the hot oil. The shape won't be as uniform, but they'll still taste delicious!

Adjust the amount of chili powder in the dipping sauce to your desired level of spiciness. Start with a small amount and taste as you go.

Store leftover churros in an airtight container at room temperature. Reheat in the oven or air fryer for a few minutes to crisp them up before serving.

Cooking Equipment

Oven

Stove

Large saucepan

Piping bag (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Main Course

Black Bean and Corn Quesadillas with Avocado Crema

A quick and flavorful Mexican lunch featuring cheesy quesadillas filled with black beans, corn, and a hint of spice, topped with a creamy avocado sauce.

35 minutes

4 servings

Easy

"Pairs perfectly with this dessert"

Starter

Spicy Mango and Jicama Salad with Lime Vinaigrette

A refreshing and vibrant salad featuring sweet mango, crisp jicama, and a spicy lime vinaigrette. Perfect as a light starter or side dish, especially when paired with rich or savory main courses.

15 minutes

4 servings

Easy

"This salad offers a refreshing contrast to the rich quesadillas. The sweetness of the mango and the crispness of the jicama balance the savory and slightly spicy flavors of the main course, while the lime vinaigrette echoes the lime in the avocado crema and adds a bright, acidic counterpoint."

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Chef's Tips

For a crisper churro, fry them twice. After the first frying, let them cool slightly before frying them again for a minute or two.

If you don't have a piping bag, you can use a spoon to drop small mounds of dough into the hot oil. The shape won't be as uniform, but they'll still taste delicious!

Adjust the amount of chili powder in the dipping sauce to your desired level of spiciness. Start with a small amount and taste as you go.

Store leftover churros in an airtight container at room temperature. Reheat in the oven or air fryer for a few minutes to crisp them up before serving.

Churro Bites with Mexican Chocolate Dipping Sauce

Ingredients

Instructions