-
View
Churros con Chocolate, a beloved Spanish classic, crispy on the outside, soft on the inside, churros are deep fried pastries that are perfect for dipping in a rich, velvety chocolate sauce.
Enjoyed as a breakfast treat, an afternoon indulgence, or a late night snack, churros con chocolate have become an iconic symbol of Spanish culinary culture, embodying a sense of celebration and warmth that brings people together over a shared love for simple pleasures.
What Is Churros con Chocolate?
Churros con Chocolate is a traditional Spanish dish that combines fried dough with a thick, warm chocolate sauce. The churros themselves are made from a simple dough of flour, water, and a pinch of salt, piped into long, star shaped strips and fried until golden and crisp.
Once fried, they are often dusted with sugar for an extra touch of sweetness. The chocolate, on the other hand, is no ordinary chocolate, it’s a thick, almost pudding like sauce, made from melted chocolate mixed with milk or cream, and sometimes a hint of cinnamon or vanilla.
The beauty of churros con chocolate lies in the contrast between the churros’ light, airy interior and the indulgent richness of the chocolate sauce. Together, they create a taste experience that’s comforting, yet with a touch of decadence.
Dipping each churro into the chocolate is part of the ritual, and the satisfaction of that first warm, chocolate coated bite is pure delight.
Ingredients and Taste
The ingredients in churros con chocolate are simple, yet they come together in a way that’s greater than the sum of their parts.
For the churros, all you need is flour, water, and salt, which are mixed into a dough, piped, and fried to create a crispy outer shell with a soft, slightly chewy centre. A light dusting of sugar adds a bit of sweetness, complementing the dough’s subtle flavour.
The chocolate sauce, meanwhile, is typically made from a mix of high quality dark chocolate, milk, and sometimes a bit of corn starch to achieve the thick consistency that’s perfect for dipping. The chocolate is smooth, rich, and intensely flavourful, providing a luxurious contrast to the fried dough.
The combination is simply irresistible, with each bite offering a satisfying crunch from the churro and a warm, velvety richness from the chocolate that lingers on the palate.
A Taste of History
Churros con Chocolate have a history that’s both fascinating and somewhat mysterious. Churros are believed to have been brought to Spain by Portuguese explorers, who encountered a similar fried dough among Chinese settlers.
Spanish shepherds then adapted the recipe, creating their own version that could easily be cooked over an open flame. Churros became especially popular among Spanish rural communities, providing a warm, hearty snack that was both easy to make and satisfyingly delicious.
The custom of pairing churros with chocolate, however, is a distinctly Spanish innovation. Hot chocolate made its way to Europe in the 16th century, thanks to explorers who brought cacao beans back from the Americas.
Spain quickly developed a unique way of preparing chocolate, creating a thick, indulgent drink that was perfect for dipping churros. Over time, churros con chocolate became a staple of Spanish cafés, especially enjoyed in the mornings or as a late night treat.
Churros con Chocolate (Fried Dough with Chocolate) Recipe
Serves: 4 people
Ingredients:
For the Churros:
- 1 cup water
- 2 tbsp unsalted butter
- 1 tbsp granulated sugar
- 1/4 tsp salt
- 1 cup all-purpose flour
- 2 large eggs
- Vegetable oil, for frying
For the Chocolate Sauce:
- 1 cup whole milk
- 100g dark chocolate (70% cocoa), chopped
- 1 tbsp corn starch
- 1-2 tbsp sugar (adjust to taste)
For Serving:
- Granulated sugar, for coating
- Ground cinnamon, for dusting
Directions
To begin, in a medium saucepan, combine 1 cup of water, butter, sugar, and salt. Heat over medium heat until the butter melts and the mixture begins to simmer. Stir occasionally to ensure even melting.
Reduce the heat to low and add the flour to the saucepan all at once. Stir vigorously with a wooden spoon until the dough comes together into a smooth, thick ball that pulls away from the sides of the pan. Cook for 1-2 minutes to eliminate any raw flour taste.
Transfer the dough to a large mixing bowl and let it cool for a few minutes. Once the dough is warm (not hot), add the eggs one at a time, beating well after each addition until fully incorporated. The dough should be smooth, glossy, and slightly sticky.
Fill a large heavy bottomed pot with vegetable oil to a depth of about 2 inches. Heat the oil to 350°F (175°C). While waiting, transfer the churro dough to a piping bag fitted with a star-shaped nozzle for a traditional churro shape.
Carefully pipe 5-6-inch lengths of dough into the hot oil, using scissors to cut the dough as you go. Fry the churros in batches for about 3-4 minutes, turning them halfway through, until they are golden brown and crisp. Avoid crowding the pot to ensure even frying.
Using a slotted spoon, remove the churros from the oil and place them on a paper towel lined plate to drain. While they are still warm, roll the churros in granulated sugar and dust with a light sprinkling of cinnamon.
To prepare the chocolate sauce, dissolve the corn starch in a few tablespoons of milk in a small bowl to prevent lumps. In a small saucepan, heat the remaining milk over low heat until warm. Add the corn starch mixture and stir continuously until it begins to thicken.
Add the chopped dark chocolate and sugar to the thickened milk, stirring until the chocolate is fully melted and the sauce is smooth and rich. Adjust sweetness if needed. Serve the warm churros alongside the chocolate sauce in small bowls for dipping, allowing each person to enjoy their churros freshly dipped.
Leave a Review