Churros with Chocolate Dipping Sauce
I feel like churros are one of those desserts that any and all food bloggers need to have on their site. It’s up there with chocolate chip cookies, homemade pop tarts, pumpkin pie, etc. These Churros with Chocolate Dipping Sauce however, are always a good idea. Don’t let the deep-frying factor scare you off, though because as long as you have a piping bag, a metal star tip and the will to make a great treat, then you can make churros at home without breaking a sweat. I’ll show you how.
If you want to make these ahead of time, here’s how. Fry the churros and drain on paper towels as described earlier with coating them. Allow to cool completely in a single layer on a baking sheet. Once cool, place in the freezer and freeze for at least 4 hours. Transfer to a freezer safe container or freezer bag and seal tightly. Store in the freezer for up to 3 months. Then just thaw, reheat and coat in the topping.
Churros with Chocolate Dipping Sauce
Equipment
- Saucepan
- Piping bag with tip
- Dutch oven
- Deep-fry thermometer
Ingredients
Churros:
- 6 tablespoons unsalted butter diced
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cinnamon stick
- 2 1/4 cups all-purpose flour
- 1 large egg
- 2 cups granulated sugar
- 1 tablespoon ground cinnamon
- canola or vegetable oil for frying
Chocolate Sauce:
- 3/4 cup semisweet chocolate chips
- 1/4 cup unsalted butter
- 1/2 teaspoon ground cinnamon
- 2/3 cup granulated sugar
- 1 5oz can evaporated milk
Instructions
- To make the churros, in a medium saucepan combine the butter, salt, vanilla extract, cinnamon stick and 2 1/4 cups water. Set over medium-high heat and bring to a boil. Remove from the heat, discard the cinnamon stick, and stir in the flour with a wooden spoon. Return to the stove, and cook, stirring constantly, until a smooth dough forms, about 5 minutes. Transfer dough to a bowl, and stir in the egg vigorously until the dough is smooth. Transfer to a large piping bag, fitted with a metal star tip. Set aside.
- Combine the sugar and ground cinnamon in a shallow baking dish, until well combined. Line a plate or baking sheet with paper towels, set aside.
- Fill a dutch oven halfway with oil, and set over medium-high heat. Using a deep-fry thermometer bring the oil to 400°F. Fry the churros in batches by squeezing the dough through the piping bag into the hot oil, using scissors or your fingers to cut off about 4-inch churro pieces. Fry until golden brown all around, about 2 minutes. Using a slotted spoon, drain and transfer to the prepared plate to soak up the excess oil. While the churros are still warm roll around in the cinnamon sugar mixture. Serve the churros warm.
- To make the chocolate sauce, in a medium saucepan combine the chocolate, butter, and cinnamon. Set over medium heat and cook, stirring often, until melted through. Stir in the sugar, and gradually stir in the evaporated milk. Bring to a boil, reduce heat, and simmer over low heat for 8 minutes, stirring constantly. Remove from heat, let cool slightly before serving with the churros for dipping. Enjoy!
