Churros Con Chocolate Recipe

Prepare wet base

In a medium saucepan combine 1 cup water, 1/2 cup whole milk, 4 tablespoons unsalted butter, 2 tablespoons granulated sugar, and 1/4 teaspoon salt. Bring mixture to a rolling simmer over medium heat, stirring occasionally so butter and sugar dissolve. Do not boil vigorously.

Add flour

Once simmering, remove pan from heat and immediately add 1 cup all-purpose flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan, about 1–2 minutes. Return to low heat and cook, stirring constantly, for 30–45 seconds to dry the dough slightly.

Cool and add eggs

Transfer the dough to a bowl or stand mixer and let cool for 3–5 minutes (warm but not hot). Add 2 large eggs one at a time, fully incorporating each before adding the next. The dough should be smooth, glossy and pipeable but thick. Stir in 1 teaspoon vanilla extract at the end. If dough seems too stiff, add a teaspoon of warm milk; if too loose, add a tablespoon of flour.

Heat oil

Pour about 6 cups neutral oil into a heavy-bottomed pot or deep fryer to reach a 2–3 inch depth. Heat oil to 350°F (175°C). If you don’t have a thermometer, heat until a small piece of dough sizzles and rises steadily but not violently.

Pipe churros

Fit a large star piping tip (1/2 inch to 3/8 inch opening) into a sturdy pastry bag and fill with the churro dough. Pipe 4–6 inch strips directly into the oil, cutting the dough with scissors or a knife. Work in small batches—don’t overcrowd the pot; 4–6 at a time depending on pot size.

Fry until golden

Fry churros, turning occasionally with tongs, until deep golden brown and cooked through, about 3–4 minutes per side (6–8 minutes total depending on thickness). Maintain oil temperature at 335–360°F; adjust heat as needed.

Drain

Use a slotted spoon to remove churros to a wire rack set over a baking sheet or to paper towels to drain briefly (30–60 seconds). While still warm, proceed to the coating step.

In a shallow bowl combine 1/2 cup granulated sugar and 1 teaspoon ground cinnamon. Roll each warm churro in the cinnamon-sugar until evenly coated. Place coated churros on the wire rack and keep warm in a low oven (200°F / 95°C) if making multiple batches.

Heat cream mixture

In a small saucepan bring 1/2 cup heavy cream, 2 tablespoons whole milk, and 1 tablespoon light brown sugar just to a simmer over medium heat. Remove from heat as soon as tiny bubbles form at the edges.

Make ganache

Place 6 ounces chopped bittersweet chocolate in a heatproof bowl. Pour the hot cream mixture over the chocolate and let sit undisturbed for 1 minute. Whisk gently from the center until smooth and glossy. Stir in 1 tablespoon unsalted butter, 1/8 teaspoon salt, and 1/2 teaspoon vanilla extract until fully incorporated. If sauce is too thick, thin with an extra teaspoon of milk; if too thin, let it sit a minute to thicken.

Keep warm

Transfer chocolate sauce to a small serving bowl or warmed ramekin. Keep warm by placing the bowl over a pan of barely simmering water or in a low oven. Stir occasionally to maintain shine and pourability.

Serve churros hot, coated in cinnamon-sugar, alongside warm chocolate sauce for dipping. For best texture, serve immediately so churros remain crisp outside and tender inside.