Homemade Churros with chocolate sauce are crunchy and sweet and surprisingly simple to make at home. We won’t be going to any amusement parks or festivals any time soon, so you’ll have to get your churro fix from your own kitchen. Let’s do it.
I’m watching the news as I write this, and it doesn’t look like we’re getting out of the house any time soon. While I’ll happily work from home forever, it would be nice to go for a walk somewhere. I’m ready to eat out again. I’m hoping for a festival with delicious street food. I’d like to stroll along the seaside eating chips or maybe an ice cream cone.
I haven’t dared to dream about finally taking our trip to New York. Or planning any holidays or weekends away. That seems like too much. I want to get a pedicure, hire a window washer, and go out for afternoon tea. Maybe I need to start keeping a list of stuff to do after lockdown. Do you have one of those lists? What’s at the top?
I’m bringing some street food straight into your kitchen today with these tasty Homemade Churros with Chocolate Sauce. Churros were one of those things I thought I’d never make at home, but as I’ve gotten less terrified of deep-frying, it suddenly didn’t seem so impossible. I’m so glad I gave them a try because they’re impossible to stop eating.
How do you make chocolate sauce?
The chocolate sauce is really simple to make. We’re simply going to melt some dark and milk chocolate with some golden syrup or light corn syrup and double or heavy cream. Stir it frequently just until the chocolate is melted. Then take it off the heat, add a splash of triple sec, give it a good stir, and just let it hang out to cool a bit while you make your churros.
How do you make homemade churros?
The churros are made with a simple dough of flour, baking powder, and olive oil. Then you stir in some boiling water to make a thick, pasty dough. This gets scooped into a piping bag. Use a wide star tip suchas this Wilton 1M to get those classic ridges. We’re going to fry the dough in about 1-inch pieces because we probably just have a pot of oil and not a giant vat. Finally, toss your brown and crispy churros in cinnamon sugar. Dip away in that gorgeous chocolate sauce. They’re ridiculously good.
I am immensely fortunate right now to have my health and have my job. Staying at home hardly feels like a sacrifice. Especially when I get to eat Homemade Churros with Chocolate Sauce. I really hope you make these. It’ll be awesome.
Homemade Churros with Chocolate SauceCourse: DessertDifficulty: Easy
Homemade Churros with Chocolate Sauce are crispy and sweet. Just as good as your street food favorite.
- For the chocolate sauce
100 grams dark chocolate, chopped
25 grams milk chocolate, chopped
1 tablespoon golden syrup or light corn syrup
150 ml double or heavy cream
1 tablespoon orange liqueur, optional
- For the churros
50 grams caster or superfine sugar
2 teaspoons ground cinnamon
125 grams plain or all-purpose flour
1 teaspoon baking powder
1 tablespoon olive oil
250 ml water, just off the boil
approximately 500 ml vegetable oil, for frying
- For the chocolate sauce
- Add all ingredients except orange liqueur to a small sauce pan and place over very low heat. Stir frequently until the chocolate is melted. Once the chocolate is melted, remove the pan from the heat. Add the orange liquer if you like, and stir until smooth. Set aside.
- For the churros
- Add the sugar and cinnamon to a small bowl and stir to combine. Set aside.
- Add the flour and baking soda to a large mixing bowl and stir to combine. Add the olive oil and water that’s just been boiled. Beat with a wooden spoon or rubber spatula until everything is mixed and it forms a thick, pasty dough. Leave this to rest for about 10 minutes while you heat the oil
- Add your oil to a heavy-bottomed pot and attach a candy thermometer. Heat the oil to 170C (340F). Keep a close eye on the oil temperature and adjust the heat as you go. I can fluctuate quite a bit as you add your dough in batches.
- Transfer your churro dough to a piping bag fitted with a wide star tip. When your oil is hot enough, start squeezing your dough into the hot oil, about an inch to an inch and a half at a time. I use a fork to sort of cut each piece off as it’s coming out of the piping tip. This fork is also a great tool for flipping the churros in the oil to make sure they’re evenly cooked on all sides. I was able to do about 5 or 6 little churros at a time in my pot. Don’t overcrowd it, or they won’t brown properly.
- Once your churros are a deep golden brown, use tongs to gently remove them to a wire rack over a baking sheet to drain and cool slightly. Keep repeating the process until you’ve used up all your dough, and don’t forget to keep an eye on your oil temperature.
- Once all your churros are fried, gently transfer them to a bowl or container with a lid or a paper bag. Sprinkle all the cinnamon sugar over them, and put on the lid or fold up the bag tightly and gently shake the churros to coat them all in cinnamon sugar.
- These churros are best eaten fresh. Divide your chocolate sauce into little individual bowls if you want to avoid double dipping.
This recipe is from Kitchen by Nigella Lawson.
For more delicious deep fried treats, why not try making your own doughnuts.