Churros with Thick Hot Chocolate
Crispy, cinnamon-sugar dusted Spanish churros fried to order and served with a seriously thick, dark drinking chocolate for dunking.
🛒 Ingredients
- 250ml water
- 1 tbsp caster sugar
- 1/2 tsp salt
- 200g all-purpose flour
- 1 tsp baking powder
- oil for deep frying
- 100g caster sugar (coating)
- 2 tsp cinnamon (coating)
- 200g dark chocolate, chopped
- 400ml whole milk
- 2 tsp cornflour
- 2 tbsp sugar
👨🍳 Method
- 1
Bring water, sugar, and salt to a boil. Remove from heat and immediately stir in flour and baking powder.
- 2
Beat vigorously until a smooth dough pulls away from the sides.
- 3
Cool 10 minutes, then transfer to a piping bag with a large star tip.
- 4
Heat oil to 180°C. Pipe 15cm lengths directly into the oil; snip with scissors.
- 5
Fry 3-4 minutes until golden. Drain on paper towels.
- 6
Immediately roll in cinnamon sugar.
- 7
For chocolate: whisk cornflour into cold milk, add chocolate and sugar. Heat gently, stirring constantly, until very thick.
- 8
Serve churros with warm thick chocolate.
💡 Chef's Tips
- →Beat the dough vigorously right after adding the flour — it must be completely smooth.
- →Pipe and fry immediately in batches for the crispiest result.
- →The Spanish hot chocolate should be almost pudding-thick — resist the urge to thin it out.
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