These crispy, light churros are eaten with a thick chocolate sauce, much like the ones at Chocolateria San Ginés in Madrid, Spain.
As some of you might recall, about two months ago I had the most amazing churros con chocolate at Churros Calientes in Los Angeles. The restaurant’s churros are served in a similar style to the famous ones served at Chocolateria San Ginés in Spain. Afterwards, my head was spinning with images of going to Spain and waking up every morning to churros con chocolate.
Unfortunately, a visit to Spain is not anywhere near in the horizon for me. So I was really happy to discover that San Gines’ recipe was available online.
And you guys, it’s actually pretty easy to make. I’ve never made churros before so I was really nervous and doubting the recipe the entire process. I thought they were too eggy, the chocolate not rich enough, etc. But in the end, everything came together.
In about 30 minutes, I had the most gorgeous, golden colored churros.
I also made way too much considering there are only two of us. This was enough to feed about 4-5 people.
The churros actually stayed crisp for quite a while. I love how light and airy they are. On their own, even after dusted in sugar, they do taste a little eggy. But when you dip it into the chocolate sauce, you won’t taste the eggy flavor at all. I’m so in love with these and hope to make them for some friends soon.
For a fun twist on churros be sure to check out my Baked Churro Ice Cream Sandwiches!
Churros Con Chocolate
For the churros
- 1 cup water
- 1/2 cup butter
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 3 regular or large eggs
- 1/4 cup sugar
- vegetable oil for frying
For the hot chocolate
- 4 ounces dark chocolate
- 2 cups milk
- 1 tablespoon cornstarch
- 4 tablespoons sugar
- In a medium saucepan, add water, butter and salt. Bring to a boil and stir until butter is completed melted. Turn off heat and add in flour. Stir until all flour is incorporated and becomes a smooth dough ball. Add in eggs and stir into dough. Scoop dough into a pastry piping bag and use a 1M Wilton star tip.
- In another medium saucepan, fill with oil until it is about 1 1/2 inches deep. Turn stove heat to medium. When oil is hot, pipe churros into hot oil, about 5 inches long. You can break off the end of the churro dough on the edge of your saucepan. Let churros fry until they are golden brown (2-3 minutes) and then flip to other side and cook for another 2-3 minutes until it is golden brown on both sides. Remove and place onto plate lined with paper towel to soak up excess oil. Fry 3-4 churros at a time, until all dough is used up.
- When churros are finished, add 1/4 cup sugar to a plastic Ziploc bag. Add a handful of churros into the bag and let the sugar coat the churros. Remove and repeat until all churros are coated in sugar.
- Make the chocolate sauce right before eating. In a medium saucepan, add milk (reserving 2 tbsp) and chocolate and cook on low heat until chocolate is completely melted. Dissolve cornstarch in remaining milk. Add into simmering chocolate milk and stir until chocolate thickens. Pour into cups and serve with churros.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.