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Spanish

Churros con Chocolate

Crisp, ridged churros fried until golden and dusted with sugar, served with thick Spanish hot chocolate for dipping. This is the classic merienda you would find in a churrería, warm and freshly made.

Churros con Chocolate — Spanish — ChefSnap
20 minsPrep
20 minsCook
4Serves
MediumDifficulty
720 kcal per serving12g protein 88g carbs 36g fat
Watch it made — Churros con ChocolateWatch it madeNino's Home · 10:01

Ingredients

Method

  1. Sift the flour into a bowl and keep it ready beside the stove.
  2. Bring the water and salt to a full boil in a saucepan.
  3. Remove the pan from the heat, add the flour all at once, and beat firmly with a wooden spoon until a smooth, dense dough pulls away from the sides of the pan.
  4. Let the dough rest for 5 minutes, then spoon it into a churrera or a sturdy piping bag fitted with a large star nozzle, pressing out any trapped air.
  5. Heat the frying oil in a deep pan to 180°C.
  6. Pipe 10 to 12 cm lengths of dough directly onto parchment or carefully into the hot oil, cutting each churro with scissors.
  7. Fry in small batches for 3 to 4 minutes, turning once, until deeply golden and crisp.
  8. Drain the churros on paper towels, then sprinkle with caster sugar while still hot.
  9. For the chocolate, whisk the cornstarch with 3 tablespoons of the cold milk to make a smooth slurry.
  10. Heat the remaining milk in a small saucepan until steaming, then add the chopped chocolate and optional sugar.
  11. Stir over low heat until the chocolate melts completely, then whisk in the cornstarch slurry.
  12. Cook gently for 2 to 3 minutes, stirring constantly, until the chocolate is glossy and thick enough to coat a spoon.
  13. Serve the hot churros immediately with the thick chocolate in a cup or small bowl for dipping.

Common questions

Can I substitute the flour or make these gluten-free?

Plain flour gives the best structure, but a 1:1 gluten-free baking blend can work if it contains xanthan gum. Avoid self-raising flour; it makes the churros puff unpredictably and can leave them less crisp.

How long does it take from start to finish?

Plan on about 25 to 35 minutes total. The dough comes together quickly, then you need a few minutes to rest it, fry in batches, and make the chocolate sauce while the churros drain.

What are the most common mistakes when making churros?

The biggest mistakes are adding flour before the water boils, not beating the dough enough, and frying at the wrong temperature. If the oil is too cool, churros absorb grease; too hot, they brown before cooking through.

Can I make churros ahead of time or store leftovers?

Churros are best eaten fresh, but leftovers can be kept in an airtight container for 1 day. Reheat in a hot oven or air fryer to restore crispness. The chocolate sauce can be refrigerated and gently reheated.

What should I serve with churros con chocolate?

Serve them hot with thick drinking chocolate for dipping. They’re also good with coffee, hot milk, or a little extra sugar on the side. For a richer finish, add a pinch of cinnamon to the sugar.