Churros with Chocolate
Crisp cinnamon-sugar churros served with a warm semisweet chocolate dipping sauce. These classic fried pastries are piped, fried until golden, and rolled in cinnamon sugar.
- chocolate
- chocolate sauce
- churros
- cinnamon
- cinnamon sugar
- crispy
- dairy
- deep-fried
- dessert
- dessert table
- eggs
- entertaining
- flour
- fried
- fried dough
- holiday
- homemade treat
- iberian
- kid-friendly
- nut-free
- party food
- pastry
- shareable
- snack
- spanish
- special occasion
- sweet
- vegetarian
- warm dessert
- weekend project
- Cuisine
- Spanish
Shopping options
Check ingredients to include themPackage used · most used first
Vegetable oil · 6 Cup
Kroger® 100% Pure Vegetable Oil
75%
Details
Semisweet chocolate chips · 1 Cup
Kroger® Semi Sweet Chocolate Baking Chips
50%
Details
Heavy cream · 0.75 Cup
Kroger® Heavy Whipping Cream Pint
38%
Details
Large eggs · 2 Each
Kroger® Grade A Large White Eggs
17%
Details
Unsalted butter · 4 Tablespoon
Kroger® Unsalted Butter Sticks
Sale
13%
Details
Vanilla extract · 1 Teaspoon
Private Selection® Pure Vanilla Extract
8%
Details
Granulated sugar · 9 Tablespoon
Kroger® Pure Cane Granulated Sugar
6%
Details
All-purpose flour · 1 Cup
Kroger® Bleached All Purpose Flour
6%
Details
Ground cinnamon · 1 Teaspoon
Ground Cinnamon - Kroger - 4 Oz
2%
Details
Fine salt · 0.5 Teaspoon
Kroger® Salt
0%
Details
Water · 1 Cup
Tap water
0%
Details
Cost Summary
· only what you use
per serving · 6 servings
1 common ingredient not selected — staples start unchecked; select them above to include them.
Cook this recipe
- vegetable oil-6 cups
- water-1 cup
- all-purpose flour-1 cup
- semisweet chocolate chips-1 cup
- heavy cream-3/4 cup
- large eggs-2 each
- granulated sugar-1/2 cup + 1 tablespoon
- unsalted butter-1/4 cup
- vanilla extract-1 teaspoon
- ground cinnamon-1 teaspoon
- fine salt-1/2 teaspoon
In a shallow bowl, stir together 1/2 cup granulated sugar and the ground cinnamon, then set aside the cinnamon-sugar coating near the frying area.
In a medium saucepan, combine the water, unsalted butter, 1 tablespoon granulated sugar, and fine salt; bring to a full simmer over medium heat until the butter is completely melted.
Use caution around the hot simmering butter mixture to avoid steam or splash burns.
Add the all-purpose flour all at once and stir vigorously with a wooden spoon until the dough forms a smooth ball and pulls away from the sides of the pan, about 1 minute.
Transfer the dough to a mixing bowl and let it cool for about 5 minutes, until it is warm but not hot; beat in the eggs one at a time, then mix in the vanilla extract until the dough is thick and glossy.
Let the dough cool before adding eggs so the eggs do not scramble from excessive heat.
Spoon the dough into a piping bag fitted with a large star tip and heat the vegetable oil in a deep pot to 350°F.
Keep the oil level below the halfway point of the pot and monitor it with a thermometer near 350°F to reduce overflow and overheating risk.
Pipe 4-inch strips of dough over the hot oil, cutting each strip with kitchen scissors, and fry in batches until deep golden brown and crisp, about 2 to 3 minutes per side.
Pipe dough carefully and close to the oil surface to minimize splashing from the hot oil.
Keep fingers clear of the kitchen scissors while cutting dough over the pot.
Transfer the churros to paper towels for brief draining, then roll them while warm in the cinnamon-sugar coating until evenly covered.
Let the churros cool slightly before handling or eating because the centers and coating can be very hot.
Place the semisweet chocolate chips in a heatproof bowl. In a small saucepan, heat the heavy cream until steaming but not boiling, then pour it over the chocolate chips and let stand for 2 minutes.
Pour the hot cream slowly to avoid splashes and steam burns.
Whisk the chocolate and cream until smooth and shiny, then serve the warm churros with the chocolate dipping sauce.
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