Churros with Chocolate

Churros with chocolate is a classic Spanish treat, beloved for its crispy, golden dough that’s perfectly paired with a rich, thick chocolate sauce for dipping. This combination makes for an irresistible dessert or snack. Here’s how to make them:

Ingredients:

For the Churros:

• 1 cup (240 ml) water
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 2 tablespoons unsalted butter
• 1 cup (125g) all-purpose flour
• 1 teaspoon vanilla extract
• 2 large eggs
• Vegetable oil for frying
• Sugar and ground cinnamon for coating

For the Chocolate Sauce:

• 200g (7 oz) dark chocolate, chopped
• 1 cup (240 ml) heavy cream
• 2 tablespoons sugar (optional, for a sweeter sauce)
• 1/2 teaspoon vanilla extract (optional)

Instructions:

1. Prepare the Churro Dough:

• In a medium saucepan, combine the water, sugar, salt, and butter. Bring to a boil over medium heat.
• Once the mixture is boiling, reduce the heat to low and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan, about 1-2 minutes.
• Remove the dough from the heat and let it cool slightly for a few minutes.
• Add the vanilla extract, then add the eggs one at a time, beating well after each addition. The dough should be smooth and glossy.

2. Fry the Churros:

• Heat about 2 inches of vegetable oil in a large, deep frying pan or pot to 375°F (190°C).
• Spoon the churro dough into a piping bag fitted with a large star-shaped tip.
• Pipe 4-6 inch long strips of dough directly into the hot oil, using scissors to cut the dough as you pipe. Fry a few churros at a time, being careful not to overcrowd the pan.
• Fry the churros for about 2-3 minutes on each side, or until they are golden brown and crispy.
• Use a slotted spoon to remove the churros from the oil, and drain them on paper towels.

3. Coat the Churros:

• While the churros are still warm, roll them in a mixture of sugar and ground cinnamon until they are evenly coated.

4. Make the Chocolate Sauce:

• In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
• Remove the pan from the heat and add the chopped dark chocolate. Let it sit for a minute to allow the chocolate to melt.
• Stir the mixture until smooth and glossy. If you prefer a sweeter sauce, add the sugar and stir until dissolved. Stir in the vanilla extract if using.

5. Serve:

• Serve the churros warm with the chocolate sauce on the side for dipping.

Tips:

• Piping: If you don’t have a piping bag, you can use a strong plastic bag with one corner snipped off, though the star-shaped tip gives the churros their classic ridged appearance.
• Consistency: The chocolate sauce should be thick but pourable. If it’s too thick, you can thin it out with a little more warm cream.
• Variations: For a twist, you can add a pinch of chili powder or cinnamon to the chocolate sauce for extra flavor.

Enjoy your crispy churros with rich, indulgent chocolate sauce!