Homemade churros con chocolate never tasted this good

6 months ago


What’s the first thing you’d finish? the crispy-oh-so-good churros or the decadently-addicting hot chocolate? No matter what you start on finishing first, this classic Spanish treat, which can be enjoyed as breakfast, as a dessert or as a merienda is a sure way to indulge any thick chocolate lovers.


Churros con Chocolate


Makes 3-4 servings



140g Bittersweet chocolate, grated

A pinch of salt

1 cup Whole milk

1 cup Heavy cream


1 ½ Tbsps Unsalted butter

1 tsp Salt

1 cup + 1 ½ Tbsps Water

1 cup All-purpose flour

Vegetable oil, for frying

½ cup Sugar

1 tsp Ground cinnamon

1. Make the hot chocolate: Over medium heat, combine chocolate, salt, and milk in a saucepan and stir until chocolate is completely dissolved. Slowly whisk in the heavy cream and continue to cook until the mixture is steaming hot but not boiling. The ideal temperature is 180˚F. Whisk to a froth and serve in small cups. Set aside.

2. Make the churros: In a saucepan, combine the butter, salt, and water. Heat and bring to a rolling boil. Immediately add all the flour. Remove from the heat and stir vigorously until the dough pulls away from the sides of the pan and forms a ball. Let cool for 1-2 minutes.*

3. Spoon the dough into a pastry bag fitted with a large star tip. Pipe into 4-inch strips of dough onto a non-stick baking sheet.

4. When ready to cook, heat oil to 360˚F. Carefully drop churros in oil. Deep-fry until golden brown.

5. Combine the sugar and cinnamon powder. Roll the warm churros in the cinnamon-sugar. Serve churros with hot chocolate on the side.

*At this point, the dough can be stored in the refrigerator in an airtight container for up to two days. It should not be stored in the freezer.


Recipe by Chef Carlo Estagle

Photographed by Greg Mayo


Enjoy these other delightful chocolatey desserts:

Basic Chocolate Cake

Mexican Hot Chocolate

Chocolate Orange Biscotti

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