Delicious Churros with Spiced Chocolate Sauce
Indulge in the rich tradition of churros, a beloved street food that originated in Spain and gained popularity in Mexico and Argentina. These delightful pastries boast a perfectly crunchy exterior that gives way to a soft, chewy interior – an irresistible combination! Enjoyed by people of all cultures, churros make for the perfect dessert or snack. Pair them with a luscious spiced chocolate sauce for a truly unforgettable treat that will transport you to the vibrant streets of Latin America.
N/A
Servings
250
Calories
16
Ingredients
Ingredients
milk
2 cups (brought to a boil)
Mexican chocolate (Ibarra, coarsely chopped)
1/4 lb (to be added to the boiling milk)
sugar
1/8 cup (to be added to the chocolate mixture)
water
2 1/2 cups (used for boiling)
butter
4 ounces (to be melted)
salt
1 teaspoon (for flavor)
brown sugar
1/4 cup (to be added to the boiling mixture)
corn oil
1/4 cup (added to the mixture)
vanilla extract
1 teaspoon (to enhance flavor)
nutmeg
1/4 teaspoon (for spicing)
all-purpose flour
2 1/2 cups (mixed with baking powder)
baking powder
1 teaspoon (to be mixed with flour)
large eggs
4 (beaten into the dough)
corn oil
for deep frying (to heat to 375°F)
powdered sugar
for dusting (to sprinkle on warm churros)
cinnamon sugar
for dusting (made with equal parts sugar and cinnamon)
Instructions
1
Start by preparing the Chocolate Caliente: In a saucepan, bring the milk to a gentle boil. Once boiling, add coarsely chopped Ibarra chocolate along with the sugar. Stir continuously over medium heat until the chocolate melts and the sugar dissolves completely. Remove from heat and set aside to cool slightly.
2
For the churro dough, in a large pot, combine water, butter, salt, brown sugar, corn oil, vanilla extract, and nutmeg. Bring the mixture to a rolling boil, ensuring everything is well combined.
3
In a separate bowl, mix the all-purpose flour with the baking powder. Once the liquid mixture is boiling, vigorously stir in the flour mixture. Keep stirring over low heat for about a minute until the dough forms a ball and pulls away from the sides of the pot. Remove the dough from heat and let it cool for a few moments.
4
Incorporate the eggs all at once into the dough, beating continuously until the mixture is smooth and glossy. Allow the dough to cool a bit more before transferring it to a piping bag fitted with a large star tip.
5
For frying, heat corn oil in a deep frying pan until it reaches 375°F (190°C), ensuring there's enough oil for the churros to float as they cook.
6
Pipe long rods of dough directly into the hot oil, being careful not to overcrowd the pan. Fry the churros in batches of 2-3, turning occasionally, until they are golden brown on all sides, typically taking around 2-3 minutes per batch.
7
Once fried, use a slotted spoon to transfer the churros to a paper towel-lined plate to drain any excess oil. Immediately dust the churros with your choice of powdered sugar or cinnamon sugar while they're still warm.
8
Serve the churros alongside the prepared Chocolate Caliente for dipping. Enjoy the warm churros and the melt-in-your-mouth chocolate sauce!
Nutrition Information
12g
Fat
33g
Carbs
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Delicious Churros with Spiced Chocolate Sauce?
They are a beloved street food originating from Spain and popular in Mexico and Argentina, featuring a crunchy exterior and a soft, chewy interior served with a rich chocolate dip.
What is the first step in making the chocolate sauce?
Start by bringing 2 cups of milk to a gentle boil in a saucepan.
What type of chocolate is recommended for the sauce?
The recipe calls for 1/4 lb of coarsely chopped Mexican chocolate, specifically Ibarra chocolate.
How do I ensure the chocolate sauce is smooth?
Stir the chocolate and sugar continuously over medium heat until the chocolate melts and the sugar dissolves completely.
What ingredients are boiled together for the churro dough?
Combine water, butter, salt, brown sugar, corn oil, vanilla extract, and nutmeg in a large pot and bring to a rolling boil.
How much flour is used in this recipe?
The recipe uses 2 and 1/2 cups of all-purpose flour.
Should I mix anything with the flour before adding it to the liquid?
Yes, the all-purpose flour should be mixed with 1 teaspoon of baking powder in a separate bowl.
How do I know when the churro dough is ready for the eggs?
Keep stirring the flour mixture over low heat for about a minute until the dough forms a ball and pulls away from the sides of the pot.
How are the eggs incorporated into the dough?
Incorporate 4 large eggs all at once into the cooled dough, beating continuously until the mixture is smooth and glossy.
What equipment is used to shape the churros?
Use a piping bag fitted with a large star tip to pipe the dough into long rods.
What is the ideal oil temperature for frying churros?
The corn oil should be heated to 375 degrees Fahrenheit or 190 degrees Celsius.
How many churros should be fried at one time?
Fry the churros in small batches of 2 to 3 to avoid overcrowding the pan.
How long does it take to fry a batch of churros?
It typically takes around 2 to 3 minutes per batch until they are golden brown on all sides.
What should I do immediately after the churros are fried?
Transfer them to a paper towel-lined plate to drain excess oil and then dust them with sugar while they are still warm.
What are the options for dusting the churros?
You can use either powdered sugar or a cinnamon sugar mixture made with equal parts sugar and cinnamon.
Are churros considered a dessert or a snack?
They are versatile and can be enjoyed as both a dessert and a snack.
What are the nutritional calories for this recipe?
Each serving contains approximately 250 calories.
How much fat is in a serving of these churros?
There are 12 grams of fat per serving.
What is the carbohydrate content?
A serving contains 33 grams of carbohydrates.
How much protein is provided per serving?
There are 3 grams of protein in each serving.
What kind of oil is used inside the dough?
The dough mixture includes 1/4 cup of corn oil.
Does the recipe use white or brown sugar for the dough?
The dough uses 1/4 cup of brown sugar.
Is vanilla extract included in the dough?
Yes, 1 teaspoon of vanilla extract is added to the boiling liquid mixture for flavor.
What spice gives the dough a unique flavor?
A 1/4 teaspoon of nutmeg is used to spice the churro dough.
What is Chocolate Caliente?
It is the Spanish term for the thick, spiced hot chocolate sauce used for dipping the churros.
How much butter is needed?
The recipe requires 4 ounces of butter.
How much water is used for the dough base?
You will need 2 and 1/2 cups of water.
What is the texture of the finished churros?
They should have a perfectly crunchy exterior and a soft, chewy interior.
Where did churros originate?
Churros originated in Spain before becoming popular in Latin American countries.
How should the final dish be served?
Serve the warm churros alongside the prepared Chocolate Caliente for dipping.