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Homemade Churros with Mexican Dipping Sauce on brown parchment paper with metal tin

Homemade Churros with Mexican Chocolate Dipping Sauce


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  • Author: Aberdeen
  • Total Time: 40 minutes
  • Yield: 20 Churros 1x

Description

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.


Ingredients

Units Scale

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)


Instructions

Make the Churros

  1. Whisk together cinnamon and sugar in a medium bowl for rolling the cooked churros. Set aside.
  2. 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.
  3. Add the eggs to the cooled mixture one at a time, stirring each one in until completely combined.
  4. Transfer the mixture to a piping bag fitted with a large star tip.
  5. In a heavy-bottomed large pot, heat at least 2 inches worth of oil until it reads 350°F on a deep fry thermometer.*
  6. 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.
  7. 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

  1. 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.

Notes

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!

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
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