Churros with Chocolate Sauce Recipe
Crispy, golden churros coated in cinnamon sugar and served with a luscious chocolate dipping sauce—perfect for a treat!
Ingredients
For the Churros:
- 250ml water
- 50g unsalted butter
- 1 tablespoon caster sugar
- 1/4 teaspoon salt
- 125g plain flour
- 1 large egg
- Vegetable oil (for frying)
For the Coating:
- 100g caster sugar
- 1 teaspoon ground cinnamon
For the Chocolate Sauce:
- 100g dark chocolate (finely chopped)
- 150ml double cream
- 1 tablespoon golden syrup or honey (optional, for sweetness)
Instructions
Make the Churros Dough:
- In a medium saucepan, combine water, butter, sugar, and salt. Heat over medium heat until the butter melts and the mixture begins to simmer.
- Reduce heat to low, add the flour all at once, and 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).
- Remove from heat and let the dough cool for 5-10 minutes.
- Beat in the egg until the mixture is smooth and glossy. The dough will look separated at first but will come together as you mix.
Fry the Churros:
- Heat oil in a large, deep pan or deep-fat fryer to 180°C. Use enough oil to submerge the churros.
- Transfer the dough to a piping bag fitted with a large star nozzle.
- Pipe 10-12cm lengths of dough directly into the hot oil, cutting the ends with scissors. Fry 3-4 churros at a time, turning occasionally, for about 2-3 minutes, or until golden brown.
- Remove with a slotted spoon and drain on kitchen paper.
Coat the Churros:
- Mix caster sugar and cinnamon in a shallow dish. While the churros are still warm, roll them in the mixture until evenly coated.
Make the Chocolate Sauce:
- Heat the double cream in a small saucepan until just simmering. Remove from heat and pour over the chopped dark chocolate.
- Let it sit for 1 minute, then stir until smooth and glossy. Add golden syrup or honey if you prefer a sweeter sauce.
Serve:
- Serve the warm churros with the chocolate sauce for dipping. Enjoy immediately!