epicurious
Churros with Bittersweet Chocolate Sauce
Learning how to make churros isn’t hard, once you know when precision counts. This easy churros recipe will get you all the way there—spiced hot chocolate included.
👥 26 Servings👤 Rick Martinez📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●bowl
- ●whisk
- ●wooden spoon
- ●pot
- ●baking sheet
- ●knife
📝 Preparation Steps
1
Chocolate Sauce
2
Scrape vanilla seeds into a small saucepan; discard pod. Add cream, brown sugar, cocoa powder, espresso powder, and salt and cook over medium-high heat, whisking occasionally, until sugar is dissolved, no lumps of cocoa powder remain, and mixture is simmering, about ⏱️ 4 minutes. Remove from heat and add chocolate, stirring to melt. Keep warm over very low heat until ready to serve.
espresso powder1 teaspoon
3
Churros
4
Fit pastry bag with star tip. Whisk cinnamon and 1 cup organic sugar in a medium bowl; set aside.
ground cinnamon (preferably Ceylon)1 tablespoon
5
Bring vanilla bean, milk, butter, salt, remaining 1 Tbsp. organic sugar, and ½ cup water to a simmer in a medium saucepan over medium-high heat. Using a wooden spoon, add flour in one go, and vigorously mix until dough comes together, about ⏱️ 30 seconds. Transfer to the bowl of a stand mixer or a large bowl; discard vanilla bean. Let cool slightly.
6
Using a stand mixer fitted with the paddle attachment on medium-low speed, add eggs to dough, one at a time, making sure to incorporate each egg before adding the next (alternatively, stir vigorously with a wooden spoon). Dough will look broken at first; continue to beat, scraping bowl occasionally, until dough is smooth, glossy, and somewhat stretchy (pull off a small piece of dough and stretch it—it shouldn't break). Spoon dough into prepared pastry bag.
large eggs3
7
Pour oil into a large pot to come halfway up the sides. Fit pot with thermometer and heat over medium-high until thermometer registers 350°. Holding bag at an angle so tip is a few inches above surface of oil, squeeze out dough, moving the bag as you squeeze so dough is piped in a 6" length into oil. Using a paring knife, cut off dough at the tip to release into oil. Repeat process to make 4 more dough lengths. Fry churros, turning once and adjusting heat as needed to maintain oil temperature, until golden brown on all sides, 2–⏱️ 3 minutes per side. Transfer to a paper towel-lined baking sheet. Repeat with remaining dough.
8
Toss warm churros in reserved cinnamon-sugar mixture. Serve with warm chocolate sauce and hot chocolate, if desired.
ground cinnamon (preferably Ceylon)1 tablespoon
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