Chocolate Churro Sundae Recipe

Prepare dough

In a medium saucepan over medium heat combine 1 cup water, 1/4 cup whole milk, 4 tbs unsalted butter, 1 tsp granulated sugar, and 1/4 tsp salt. Bring to a brisk simmer until butter melts. Remove from heat and immediately stir in 1 cup all-purpose flour and 2 tbs unsweetened cocoa powder until a smooth paste forms and there are no dry streaks.

Incorporate eggs

Let the dough cool for 3–4 minutes so it stops steaming (so eggs won't scramble). Beat in eggs one at a time, mixing vigorously after each addition until the dough is glossy and smooth and holds its shape when piped. If dough seems too stiff, add a teaspoon of milk.

Heat oil

In a heavy 3–4 quart pot, pour 2 cups vegetable oil and heat to 350°F (175°C). If you don't have a thermometer, test with a small piece of dough: it should sizzle and brown in about 45–60 seconds.

Pipe and fry

Fit a pastry bag with a large star tip (1/2 inch opening). Fill the bag with dough. Hold the bag over the hot oil and pipe 3–4 inch lengths directly into the oil, cutting with scissors. Fry in batches, turning occasionally, until deep brown and crisp, about 2–3 minutes per side. Do not overcrowd the pot.

Drain

Using a slotted spoon, transfer churros to a paper towel–lined tray to drain briefly (about 1 minute) before tossing in the coating.

While frying, combine 1/2 cup granulated sugar, 1 tsp ground cinnamon, and 1 tbs unsweetened cocoa powder in a shallow bowl. Toss hot churros in the mixture until evenly coated. Set coated churros on a rack to keep crisp.

Warm 1/2 cup heavy cream in a small saucepan until just simmering. Remove from heat and pour over 3/4 cup semisweet chocolate chips in a heatproof bowl. Let sit 1 minute, then whisk until smooth. Stir in 1 tsp light corn syrup (or honey), 1 tbs unsalted butter, and 1/4 tsp vanilla extract until glossy. Keep warm; if it thickens, reheat gently or add a tablespoon of cream to loosen.

Place one warm churro or two shorter pieces in each serving bowl or sundae glass. Add two scoops of vanilla ice cream per serving (use 4 scoops total if making two sundaes, or adjust by servings below).

Drizzle generous amounts of warm chocolate sauce over the ice cream and churros. Sprinkle with toasted chopped nuts and chocolate shavings if using. Finish with a light pinch of fine sea salt if desired.

Serve immediately so churros remain crisp and sauce warm.