SO remember how excited I was when I made those potato tacos? Multiply that by 58168191 and you'll understand just how I feel about these homemade churros with Mexican chocolate dipping sauce.
They are the ULTIMATE Cinco de Mayo dessert! They also used to be one of my favorite treats when we went to Disney World when I was a kid (or Disney Land as an adult because churros are awesome. As is Disneyland). So it was only a matter of time before I finally got around to making my own homemade churros.
When I was first researching the recipe I was pleasantly surprised at how few ingredients are needed to make them! I already had all the stuff just hanging around in my kitchen.
The tricky part of these delectable desserts is in the frying process. The oil needs to be around 350°F for the perfect homemade churro. Too cool and they get grossly soggy. Too hot and you get a burned, overly crunchy outside with a raw inside (gross). Do yourself a solid and grab a deep fry/candy thermometer. I got mine for $5 at my local grocery store!
Another piece of advice: be careful when piping these puppies. Take extra care to NOT overfill your piping bag. Trust me, I speak from experience. First time I made these, I busted through two bags. Totally overfilled them *face palm*.
Also, I just couldn't help myself...Mexican chocolate dipping sauce. Super easy, totally worth it. Heat up some cream on the stove or in the microwave and pour over the chocolate and a couple other ingredients. Let sit for 10 minutes then whisk until smooth. Done.
Cinco de Mayo is just around the corner so what are you waiting for?? Homemade churros with Mexican chocolate dipping sauce for the WIN!Print
A delicious churros recipe with the best crisp on the outside, and perfectly soft, tender inside drizzled with a decadent (and super easy!) Mexican chocolate sauce.
For the Churros
- 1/2 cup water
- 1/2 cup milk
- 1/4 cup unsalted butter
- 1 tablespoon granulated sugar
- 1/4 teaspoon sea salt
- 1 cup all purpose, unbleached flour
- 1/2 teaspoon vanilla extract
- 2 large eggs
- Canola or vegetable oil for frying
For the Cinnamon Sugar
- 1/4 cup granulated sugar
- 2 tablespoons ground cinnamon
For the Mexican Chocolate Dipping Sauce
- 4 ounces semisweet chocolate
- 3 tablespoons heavy whipping cream
- 1/2 teaspoon ground cinnamon
- 4 drops almond extract (1 drop per ounce of chocolate)
- Pinch of chili powder (optional)
Make the Churros
- Whisk together cinnamon and sugar in a medium bowl for rolling the cooked churros. Set aside.
- In a medium sauce pan, bring water, milk, butter, sugar and salt to a boil. Stir in the flour and vanilla extract and reduce heat to low. Continue to stir until the mixture forms a ball. Remove from heat and let cool for 10 minutes.
- Add the eggs to the cooled mixture one at a time, stirring each one in until completely combined.
- Transfer the mixture to a piping bag fitted with a large star tip.
- In a heavy-bottomed large pot, heat at least 2 inches worth of oil until it reads 350°F on a deep fry thermometer.*
- Working in batches of 4-5 churros each, pipe 3-4 inch long churros into the frying oil, using a knife or clean scissors to snip the churros of at the tip of the piping bag.
- Fry churros 2-3 minutes per side, making sure to turn them over with tongs, until golden brown. Remove to a paper towel to drain some of the oil for about 30 seconds. While still warm, roll in the cinnamon sugar. Serve with Mexican chocolate dipping sauce).
Make the Chocolate Sauce
- Scald heavy cream (should be steaming but not boiling) in the microwave or stove top. Pour cream over remaining ingredients and let sit for 10 minutes. Whisk until smooth and shiny. Serve with churros immediately.
Definitely try and snag a deep fry/candy thermometer for this kind of recipe! They don't have to be expensive, I bought mine for $5 at Fred Meyer. By temping the oil, you avoid soggy churros from oil that is too cool, or burnt churros on the outside while still raw on the inside from oil that's too hot!