Crispy, tender and filled with cinnamon sugar, these Chocolate Churros are the perfect dessert that will satisfy your sweet tooth.
I’m a HUGE Churro fan, like anywhere I see that they are being sold I’m going to get them. There is absolutely no question about that.
I’m not too particular about my churros, but when it comes to these Chocolate Churros, it’s another level.
I love all desserts, especially chocolate ones so when you add chocolate to this recipe it puts it over the top.
The dip it in some caramel sauce and you have yourself an even better combination, but that is just my opinion – but I will try to sway you as much as I can.
This is a recipe that is actually really easy to make, you just have to deal with deep frying. That can be challenging for some, but thats where a good kitchen thermometer comes in.
If you are a huge fan of chocolate and churros, then you need to add these Chocolate Churros to your must make list.
Some of my other favorite chocolate desserts that we have on our site include: Chocolate Cheesecake Dip, Chocolate Sugar Cookies and German Chocolate Brownies.
WHY THIS RECIPE WORKS:
- Minimal and easy to find ingredients help these come together quickly.
- This makes a large batch, so there is so many to go around!
- The chocolate and cinnamon sugar pairs so well together.
INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST):
All-purpose flour
Cocoa powder
Water
Milk
Salted butter
Granulated sugar
Eggs
Vanilla extract
Oil (neutral tasting like canola or vegetable), for frying
Ground cinnamon
Caramel or chocolate sauce, optional
HOW TO MAKE CHOCOLATE CHURROS, STEP BY STEP:
- In a small bowl combine the flour and cocoa powder with a whisk. Set aside.
- In a medium saucepan over medium heat combine the water, milk, butter, and sugar. Bring to a boil, stirring frequently with a wooden spoon.
- Remove from heat and add the flour mixture all at once.
- Once combined add back to the heat and cook for 3 minutes, stirring the whole time. This will help remove excess moisture.
- Pour the mixture into a large mixing bowl and use a hand mixer to beat the mixture together to help cool it down for about 2-3 minutes.
- Use the hand mixer to mix the eggs one at a time into the batter until fully combined.
- Add the vanilla with the last egg. The batter will look kind of weird and curdled at first but will come together eventually. Beat until combined. The batter will be a thick frosting consistency.
- In a heavy bottomed pot, heat about 2-3 inches of oil over medium high heat. You are aiming to have the oil be between 350-370 degrees F during the frying.
- While the oil is heating up, place a cooling rack over a baking sheet and set aside.
- In a shallow bowl add the sugar and cinnamon and mix together. Set aside.
- Add the dough to a large pastry bag with a large star tip attached. (wilton 1M is great) Pipe 5–6-inch lengths of dough into your hot oil close to the surface so it doesn’t splash. Cut it with scissors to release into the oil.
- Fry for about 60-90 seconds and then rotate and fry the other side for an additional 60-90 seconds.
- Let the churros cool a minute on the wire rack before rolling in the cinnamon sugar while still warm. Don’t let them sit too long or the sugar mixture won’t stick.
- Dip in caramel sauce or chocolate sauce, if desired.
WHAT IS THE BEST MILK TO USE?
We have tested this recipe with various milks and the best to use is either whole or 2% work best. The higher fat makes them taste better.
WHAT KIND OF COCOA POWDER SHOULD I USE?
Both unsweetened or Dutch process cocoa powder will work. If you want a darker taste, choose Dutch process.
WHY DO I NEED TO COOL MY MIXTURE BEFORE ADDING MY EGGS?
If you add the eggs before cooling the mixture they will cook and you will get scrambled eggs in your batter.
HOW WARM WILL I WANT MY OIL TO BE?
You are aiming to have the oil be between 350-370 degrees F during the frying.
Attach a kitchen/candy thermometer to your pot to make sure that you are keeping your oil an even temperature.
HOW TO STORE:
Store in a paper bag for up to 24 hours. Best if eaten freshly fried.
To reheat warm in a 400 degree F oven for 5 minutes. Re-warming in the microwave will make them soggy.
TIPS AND TRICKS:
- Make sure your batter is cooled before you add the eggs so you do not get scrambled eggs in your batter.
- You will want to let your churros drain a bit before rolling in the cinnamon sugar mixture.
- The best way to get the right length is to cut with a kitchen scissors when adding to your oil.
- To keep the oil temperature even use a kitchen/candy thermometer.
- You can use either unsweetened or Dutch process cocoa powder depending on your flavor preference.
- Make sure to use whole or 2% milk for this recipe.
- Using a piping bag and an open star tip makes it easy to keep these churros consistent.
When it comes to an epic treat, you cannot go wrong with these Chocolate Churros. You will want one after another.
If you like this recipe you might also like:
If you’ve tried these CHOCOLATE CHURROS or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Chocolate Churros
Ingredients
Churros:
- ¾ cup plus 2 Tablespoons all-purpose flour
- ¼ cup cocoa powder
- ½ cup water
- ½ cup 2% or whole milk
- ½ cup salted butter
- 1 Tablespoon granulated sugar
- 4 large eggs refrigerated
- 1 teaspoon vanilla extract
- About 4 cups oil neutral tasting like canola or vegetable for frying
- Caramel or chocolate sauce optional
Cinnamon sugar:
- ½ cup granulated sugar
- 1 ½ teaspoons ground cinnamon
Instructions
- In a small bowl combine the flour and cocoa powder with a whisk. Set aside.
- In a medium saucepan over medium heat combine the water, milk, butter, and sugar. Bring to a boil, stirring frequently with a wooden spoon.
- Remove from heat and add the flour mixture all at once.
- Once combined add back to the heat and cook for 3 minutes, stirring the whole time. This will help remove excess moisture.
- Pour the mixture into a large mixing bowl and use a hand mixer to beat the mixture together to help cool it down for about 2-3 minutes.
- Use the hand mixer to mix the eggs one at a time into the batter until fully combined.
- Add the vanilla with the last egg. The batter will look kind of weird and curdled at first but will come together eventually. Beat until combined. The batter will be a thick frosting consistency.
- In a heavy bottomed pot, heat about 2-3 inches of oil over medium high heat. You are aiming to have the oil be between 350-370 degrees F during the frying.
- While the oil is heating up, place a cooling rack over a baking sheet and set aside.
- In a shallow bowl add the sugar and cinnamon and mix together. Set aside.
- Add the dough to a large pastry bag with a large star tip attached. (wilton 1M is great) Pipe 5–6-inch lengths of dough into your hot oil close to the surface so it doesn’t splash. Cut it with scissors to release into the oil.
- Fry for about 60-90 seconds and then rotate and fry the other side for an additional 60-90 seconds.
- Let the churros cool a minute on the wire rack before rolling in the cinnamon sugar while still warm. Don’t let them sit too long or the sugar mixture won’t stick.
- Dip in caramel sauce or chocolate sauce, if desired
Notes
- Make sure your batter is cooled before you add the eggs so you do not get scrambled eggs in your batter.
- You will want to let your churros drain a bit before rolling in the cinnamon sugar mixture.
- The best way to get the right length is to cut with a kitchen scissors when adding to your oil.
- To keep the oil temperature even use a kitchen/candy thermometer.
- You can use either unsweetened or Dutch process cocoa powder depending on your flavor preference.
- Make sure to use whole or 2% milk for this recipe.
- Using a piping bag and an open star tip makes it easy to keep these churros consistent.
Nutrition
The post Chocolate Churros appeared first on Tornadough Alli.