Churros And Chocolate Recipe

I made churros with chocolate so dangerously addictive it satisfied my Food Cravings and now I’m making you keep scrolling to see why.

I’m obsessed with churros and chocolate in a ridiculous way. Hot, crunchy churros dunked into molten dark chocolate that sticks to your fingers.

I love the contrast of crisp ridges and thick, pourable chocolate that drips slow and makes a mess. But it’s not just dessert, it’s Food Obsession for me, a little cheat like Makanan Cepat Saji turned glamorous.

I’ll take a paper cone, a napkin fail, sticky thumbs, and that ridiculous first bite every time. Pure, silly craving.

And then I want more. No regrets, just yum and repeat.

I crave them. My heart says churros, brain agrees.

Ingredients

• 1 cup water — Basically keeps the dough hydrated and hot, making it puff up.
• 2 tbsp granulated sugar (for dough) — It’s light sweetness that helps browning.
• 1/2 tsp fine salt — Balances sweetness and wakes up the dough’s flavor.
• 2 tbsp unsalted butter — Adds richness and a slight tender bite, not greasy.
• 1 cup all purpose flour, packed — The structure; it’s what gives churros their chew.
• 2 large eggs, room temp — They bind and give the churros body and lift.
• Vegetable oil for frying — Gives the crunch and golden color you want.
• 1/2 cup granulated sugar (for coating) — Classic crunchy coating that makes each bite fun.
• 1 1/2 to 2 tsp ground cinnamon — Basically warm spice that smells like cozy fair food.
• 8 oz dark chocolate, roughly chopped — Bitter, rich chocolate that’s perfect for dipping.
• 1 1/2 cups whole milk — Makes the chocolate sauce creamy and smooth, not thin.
• 1/2 cup heavy cream — Adds silky body so the dip coats churros nicely.
• 2 tbsp granulated sugar (for chocolate) — Just a touch to tame chocolate’s bitterness, that’s it.
• 1 tbsp cornstarch — Thickens the sauce a little so it clings better.
• Pinch of salt — It’s tiny but makes chocolate actually taste like chocolate.
• 1/2 tsp vanilla extract — Basically rounds flavors and adds homey warmth to the sauce.

Ingredient Quantities

• 1 cup (240 ml) water
• 2 tbsp granulated sugar (for dough)
• 1/2 tsp fine salt
• 2 tbsp unsalted butter
• 1 cup (130 g) all purpose flour, packed
• 2 large eggs, room temp
• Vegetable oil for frying, about 4 cups or enough for deep frying
• 1/2 cup (100 g) granulated sugar (for coating)
• 1 1/2 to 2 tsp ground cinnamon (for coating)
• 8 oz (225 g) dark chocolate, roughly chopped (60 to 70% cacao)
• 1 1/2 cups (360 ml) whole milk
• 1/2 cup (120 ml) heavy cream
• 2 tbsp granulated sugar (for chocolate)
• 1 tbsp cornstarch (to slightly thicken the chocolate)
• Pinch of salt
• 1/2 tsp vanilla extract

How to Make this

1. In a medium saucepan combine 1 cup water, 2 tbsp sugar (for dough), 1/2 tsp salt and 2 tbsp unsalted butter; bring to a rolling boil over medium heat, then remove from heat and quickly stir in 1 cup packed all purpose flour until a smooth ball forms and dough pulls away from the sides.

2. Let the dough cool 3 to 5 minutes so it stops steaming, then beat in 2 large room temperature eggs one at a time, mixing well after each so the dough becomes glossy and pipeable but not runny; it should hold its shape.

3. Heat about 4 cups vegetable oil in a heavy, deep pot to 350°F (175°C). If you don’t have a thermometer heat to medium and test with a small bit of dough it should sizzle and rise slowly without burning.

4. Fit a large star tip into a sturdy piping bag (or use a zip bag with the corner snipped). Pipe 3 to 4 inch strips of dough straight into the hot oil, cutting with scissors or a knife. Fry in batches so they don’t touch, turning occasionally, until deep golden and crisp, about 2 to 3 minutes per side.

5. Transfer churros to a paper towel lined tray to drain a minute, then toss while warm in a bowl with 1/2 cup granulated sugar (for coating) mixed with 1 1/2 to 2 tsp ground cinnamon so they’re evenly coated. Eat one warm to check for doneness, cause you will want to.

6. For the chocolate, whisk 1 tbsp cornstarch into about 2 tbsp cold milk to make a smooth slurry so there are no lumps; set aside.

7. In a small saucepan combine 1 1/2 cups whole milk, 1/2 cup heavy cream, 2 tbsp granulated sugar (for chocolate) and a pinch of salt. Warm over medium heat until it simmers and steam rises but don’t boil hard.

8. Remove the milk mixture from heat, add 8 oz chopped dark chocolate and the cornstarch slurry, whisk until chocolate is melted and mixture is smooth and slightly thickened. Return to low heat for 1 to 2 minutes if needed to activate the cornstarch then remove from heat.

9. Stir in 1/2 tsp vanilla extract, taste and adjust if you want it sweeter or thinner by adding a little more milk. Serve the churros hot with the warm chocolate for dipping. Tip: keep chocolate warm in a small pot over very low heat or use a thermos so it stays luscious.

Equipment Needed

1. Medium saucepan (for making the dough)
2. Small saucepan (for the chocolate)
3. Heavy, deep pot or Dutch oven for frying
4. Candy or instant-read thermometer (350°F / 175°C)
5. Large mixing bowl and a wooden spoon or heatproof spatula
6. Piping bag with a large star tip or a zip bag with the corner snipped
7. Kitchen scissors or a sharp knife (to cut the piped dough)
8. Slotted spoon or long tongs (to turn and lift churros from oil)
9. Paper towels and a tray or rimmed baking sheet (for draining)
10. Whisk and small bowl (for the cornstarch slurry and for whisking chocolate)

FAQ

Churros And Chocolate Recipe Substitutions and Variations

• Unsalted butter
  • Salted butter – use but cut the added table salt in the dough by about 1/4 tsp so it doesnt get too salty.
  • Neutral oil (vegetable or canola) – use 2 tbsp, dough will be slightly less rich but still works.
  • Coconut oil (refined) – 2 tbsp, gives a faint coconut note, avoid if you dont want that flavor.
  • Margarine – 2 tbsp, ok in a pinch but texture can be a little different.
• All purpose flour
  • 1-to-1 gluten free flour blend – use same weight, be aware texture might be a touch crumbly.
  • Pastry flour – gives a slightly more tender churro, use the same amount packed.
  • Half all purpose + half cake flour – if you want lighter, same total amount.
• Large eggs
  • 2 egg whites + 1 whole egg – keeps richness but reduces yolk density a bit.
  • Flax “eggs” (1 tbsp ground flax + 3 tbsp water per egg) – works for a vegan-ish version, dough may need a touch less water.
  • Unsweetened applesauce (3 tbsp per egg) – can work but churros will be softer and less crisp.
• Dark chocolate (60-70% cacao)
  • Semi-sweet chocolate chips – melt easily, slightly sweeter so maybe cut chocolate sugar by 1/2 tbsp.
  • Milk chocolate – much sweeter and creamier, reduce sugar in the sauce by about 1 tbsp.
  • Cocoa powder + butter or cream – 3 tbsp cocoa + 1/4 cup cream, whisked and warmed, perfect if you run out of bars.
  • Chocolate couverture – use same weight for best melting and glossy finish if you got it.

Pro Tips

1. Chill the dough briefly if your kitchen is hot; warm dough gets too soft and your churros will flatten when piping. If that happens just chill the bag 5 minutes, then try again.

2. Use a candy or deep-fry thermometer so oil stays around 350°F. Too hot burns outside and leaves raw inside, too cool makes them greasy. If you dont have a thermometer fry one small scrap first to test.

3. Pipe directly into the oil, but keep a pair of wet scissors or a bench scraper handy to cut cleanly. Work in small batches so the oil temp recovers fast and the churros dont stick together.

4. For the chocolate dip, whisk the cornstarch into cold milk first and heat gently after adding chocolate. If it gets too thick, thin with a splash of hot milk, not cold, so it stays glossy and smooth.