Churros with Dark Chocolate Dipping Sauce

Crispy, golden-brown churros served with a decadent dark chocolate dipping sauce. A classic Spanish dessert that's easy to make at home.

Prep Time

15 minutes

Total Time

45 minutes

Calories

650 kcal

Difficulty

Easy

Equipment

5 items

Cost

£1.27/serving

Season:

Meal Type:

Cuisine:

Cooking Style:

Mood:

Ingredients

Servings

1cupWater(For the churros dough)

6tablespoonsUnsalted Butter(For the churros dough)

£0.65

1tablespoonGranulated Sugar(For the churros dough)

£0.02

0.3teaspoonSalt(For the churros dough)

£0.65

1cupAll-Purpose Flour(For the churros dough)

£0.15

2largeEggs(For the churros dough)

£0.60

3cupsVegetable Oil(For frying)

£1.20

0.5cupGranulated Sugar(For coating)

£0.02

1teaspoonGround Cinnamon(For coating)

£0.05

4ouncesDark Chocolate(Finely chopped, for the dipping sauce)

£1.00

0.5cupHeavy Cream(For the dipping sauce)

£0.75

Total Cost

£5.09

£1.27 per serving

Instructions

1.
**Make the Churros Dough:** In a medium saucepan, combine water, butter, sugar, and salt. Bring to a boil over medium heat.
2.
Once boiling, remove from heat and immediately add the flour all at once. Stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan.
3.
Let the dough cool slightly for about 5 minutes. Then, beat in the eggs one at a time, mixing well after each addition. The dough should be smooth and pipeable.
4.
Transfer the dough to a piping bag fitted with a large star tip.
5.
**Fry the Churros:** Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C).
6.
Carefully pipe 4-5 inch strips of dough directly into the hot oil. Be careful not to overcrowd the fryer.
7.
Fry for 2-3 minutes per side, or until golden brown and crispy. Use a slotted spoon to remove the churros and place them on a plate lined with paper towels to drain excess oil.
8.
**Coat the Churros:** In a shallow dish, combine the sugar and cinnamon. While the churros are still warm, roll them in the cinnamon sugar mixture to coat evenly.
9.
**Make the Dark Chocolate Dipping Sauce:** While the churros are frying, make the dipping sauce. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
10.
Remove from heat and add the chopped dark chocolate. Let it sit for 1 minute to soften, then whisk until smooth and glossy.
11.
**Serve:** Serve the warm churros immediately with the dark chocolate dipping sauce.

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My Notes

Nutrition Information

Nutrition per serving (150g)

650 kcal / 2720 kJ

Carbs

62g

24% of RDA

Fat

42g

60% of RDA

Protein

18% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

35 g

39% of RDA

Sodium

210 mg

9% of RDA

Saturated Fat

25 g

125% of RDA

Chef's Tips

Make sure the oil is hot enough for crispy churros. If the oil is too cool, the churros will absorb too much oil and become soggy.

Don't overcrowd the fryer, fry in batches to maintain the oil temperature.

For extra crispy churros, you can double fry them. Fry them once at a slightly lower temperature (325°F) to cook them through, then again at a higher temperature (375°F) to crisp them up.

Use a good quality dark chocolate for the dipping sauce for the best flavor.

The churro dough can be made ahead of time and kept in the piping bag in the refrigerator for up to 24 hours. Let it come to room temperature for about 30 minutes before piping and frying.

Cooking Equipment

Medium saucepan

Piping bag with star tip

Deep fryer or large pot

Slotted spoon

Paper towels

Wine Pairings

No wine pairing suggestions available for this recipe.

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