Churros with Chocolate
Vegetarian Spanish and Latin American churros fried until crisp, coated in cinnamon sugar, and served with a semisweet chocolate and heavy cream sauce.
- breakfast
- chocolate sauce
- churros
- deep-fried
- dessert
- fried dough
- Latin American cuisine
- Spanish cuisine
- Vegetarian
Shopping options
Check ingredients to include themPackage used · most used first
vegetable oil · 1.4 Liter
Kroger® 100% Pure Vegetable Oil
74%
Details
semisweet chocolate chips · 170 Gram
Kroger® Semi Sweet Chocolate Baking Chips
50%
Details
heavy cream · 180 Milliliter
Kroger® Heavy Whipping Cream Pint
38%
Details
large eggs · 2 Count
Kroger® Grade A Large White Eggs
17%
Details
unsalted butter · 60 Gram
Land O Lakes Unsalted Butter in Half Sticks
13%
Details
all-purpose flour · 150 Gram
Kroger® Bleached All Purpose Flour
7%
Details
granulated sugar · 100 Gram
Kroger® Pure Cane Granulated Sugar
6%
Details
ground cinnamon · 4 Gram
Ground Cinnamon - Kroger - 4 Oz
4%
Details
fine salt · 3 Gram
Kroger® Salt
0%
Details
water · 240 Milliliter
Tap water
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
1 common ingredient not selected — staples start unchecked; select them above to include them.
Cook this recipe
- vegetable oil-1.4 liters
- semisweet chocolate chips-170 g
- all-purpose flour-150 g
- granulated sugar-100 g
- large eggs-2 count
- water-240 ml
- unsalted butter-60 g
- ground cinnamon-4 g
- fine salt-3 g
- heavy cream-180 ml
Mix the granulated sugar and cinnamon in a shallow dish, set a wire rack over a sheet pan, and fit a pastry bag with a large star tip.
In a medium saucepan, combine the water, unsalted butter, and fine salt; heat until the butter melts and the liquid reaches a steady simmer. Add the all-purpose flour all at once and stir until the dough forms a smooth ball and pulls from the pan, about 1 minute.
Stir carefully because the hot dough and simmering liquid can release steam.
Transfer the dough to a mixing bowl and let it cool for 5 minutes. Beat in the large eggs one at a time until the dough is glossy, thick, and pipeable.
Heat the vegetable oil in a heavy pot to 350°F / 175°C. Holding the pastry bag and your hands safely above and away from the oil surface, pipe 4- to 5-inch strips of dough into the oil, cutting each strip with kitchen scissors; fry in batches until golden and crisp, about 2 to 3 minutes per side.
Keep the oil at 350°F / 175°C and adjust heat as needed to prevent smoking.
Do not overfill the pot; hot oil can rise and splatter when dough is added.
Pipe gently and keep hands clear of splashes while using scissors near the oil.
Transfer churros to the rack to drain briefly, then toss while warm in the cinnamon sugar coating.
Heat the heavy cream in a small saucepan until steaming but not boiling. Pour it over the semisweet chocolate chips, let stand for 2 minutes, then whisk until smooth.
Handle the hot cream carefully to avoid steam burns.
Serve the warm churros with the semisweet chocolate sauce for dipping.
Let churros cool slightly before eating because the centers and chocolate sauce stay hot.
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