Mexican Churros with Chocolate Sauce
Golden, ridged, crispy on the outside and soft inside, rolled in cinnamon sugar and dunked in thick, warm chocolate. Street dessert perfection.
Ingredients
- 1 cup water
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil
- 1 cup all-purpose flour
- Vegetable oil for deep frying
- Cinnamon sugar: 1/2 cup sugar mixed with 1 tablespoon cinnamon
- Chocolate sauce: 4 oz dark chocolate (chopped), 1/2 cup heavy cream, 1 tablespoon butter
Instructions
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1
Bring water, sugar, salt, and oil to a boil in a saucepan. Remove from heat and add flour all at once. Stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan.
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2
Transfer dough to a piping bag fitted with a large star tip.
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3
Heat oil to 375°F (190°C) in a deep pot. Pipe 4-6 inch strips of dough directly into the oil, cutting with scissors. Fry in batches for 2-3 minutes, turning once, until deep golden brown. Drain on paper towels.
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4
While still hot, roll churros in cinnamon sugar.
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5
Make the chocolate sauce: Heat cream until simmering, pour over chopped chocolate, let sit 1 minute, then stir until smooth. Add butter and stir. Serve churros with warm chocolate sauce for dipping.
