Homemade Churros with Chocolate Sauce

IMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.

Ingredients

Chocolate Sauce

▢ ½ cup (120 g) whole milk
▢ 1 tsp cornstarch
▢ ½ cup (120 g) heavy cream
▢ 2 tsps white granulated sugar
▢ ⅔ cup (113 g) semi-sweet chocolate - I use 50% dark chocolate
▢ 2 tsps butter
▢ small pinch salt - omit if using salted butter
▢ ¼ tsp vanilla extract/essence

Cinnamon Sugar (For Rolling Churros)

▢ ½ cup (100 g) white granulated sugar
▢ 2 tsps cinnamon

Churro Dough

▢ 1 cup (240 g) water
▢ ¼ cup (56 g) unsalted butter
▢ 1½ tbsps (19 g) white granulated sugar
▢ ½ tsp salt - omit if using salted butter
▢ 1¼ cup (150 g) all-purpose flour
▢ 2 large eggs - room temperature
▢ 1 tsp vanilla extract/essence
▢ unflavored vegetable oil - for frying

Instructions

Chocolate Sauce

To a small saucepan, add 2 tablespoons of the premeasured ½ cup (120g) of whole milk along with the cornstarch and whisk until completely smooth with no lumps.
Add in the remaining milk, followed by the heavy cream and sugar, then place over medium heat and stir gently until the mixture is hot but not boiling.
Add in the chopped semi-sweet chocolate and stir continuously until fully melted and smooth. Reduce the heat to medium-low and continue stirring until the sauce thickens enough to coat the back of a spoon.
Remove from the heat and stir in the butter, salt, and vanilla until fully incorporated. Pour into a heatproof bowl, cover the surface with cling wrap to prevent a film forming, and set aside to cool and thicken slightly while making the churros.

Cinnamon Sugar (For Rolling Churros)

In a shallow dish (that is long enough to fit a cooked churro), combine the granulated sugar and ground cinnamon. Mix until evenly combined, then set aside for coating the churros later.

Churro Dough

To a saucepan over medium-high heat, add the water, unsalted butter, sugar, and salt. Stir until the butter has fully melted and bring to a gentle boil.
Reduce the heat to low, add in the flour, and stir quickly until a smooth dough forms. Continue cooking the dough for about 1 minute (see note 1), stirring constantly, until it pulls away from the sides of the pan and leaves a light film on the bottom. Remove from the heat and let cool for 3–5 minutes.
Add in the eggs one at a time, mixing well with a spatula after each addition until fully incorporated. The mixture may look separated at first, but continue mixing until it comes together into a smooth dough.
Add in the vanilla and mix until the dough is thick, smooth, and pipeable.
Transfer the dough to a piping bag fitted with a large star-shaped piping tip, ideally a closed star tip with about a 1/2-inch opening (see note 2).
In a deep pot, heat vegetable oil to 190°C (375°F), making sure the oil is about 2 inches deep (see note 3).
Carefully pipe the dough directly into the hot oil, keeping the tip close to the surface to prevent splashing. Pipe churros about 6 inches in length, then snip the dough with scissors close to the oil. Fry 3 churros at a time for 4–5 minutes, turning as needed, until deep golden and crisp.
Use tongs to remove the churros from the oil and let them drain briefly, then roll them in the cinnamon sugar while still hot so it sticks well. Repeat with the remaining dough, then serve immediately with the chocolate sauce.

Notes

Note 1. Don’t skip cooking the dough for that extra minute after adding the flour. This helps dry it out slightly and gives you that light, airy interior.

Note 2. A closed star tip gives churros their signature ridges, which helps create crisp edges when frying.

Note 3. Keep the oil around 190°C (375°F). If it’s too hot, the churros will brown too quickly and stay raw inside; too cool and they’ll absorb excess oil.

Note 4. Churros are at their crispiest right after frying, so serve them warm for the best texture.

Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.

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