Spanish-style churros with chocolate, also referred to as churros con chocolate are easy to make in your own home. These churros are light, airy and crisp served with a thick, almost-pudding like hot chocolate.
During my trip to Barcelona, I fell in love with Spanish-style churros. Even though there were so many different restaurants and dishes I wanted to try on my much too short trip, I couldn’t resist having churros and chocolate every morning. Honestly, I think I could have eaten churros for every meal and have been completely content.
Our favorite churros came from Xurreria Banys Nous and I’ve tried my best to recreate their famous churros at home. While I can’t seem to quite get the exact texture, these are still pretty darn good. The best part is, the dough is so easy to make with only 5 simple ingredients. It comes together in minutes.
There were a few things I noticed while eating churros in Barcelona and how they differ from the Spanish-style churros served in most US restaurants. For one thing, the churros are shaped into loops rather than straight sticks. I’m guessing the loop shape allows you to dip nearly your entire churro into the chocolate at once without double dipping.
In addition, the hot chocolate there is really thick. I love a good thick hot chocolate, but the chocolate sauce here was more like a pudding that you could eat with a spoon.
As I see everyone’s vacation photos this summer, I can’t help but think wistfully back to the great time we had in Barcelona. I definitely hope to be back to Spain so I can explore more of the country. Until then, these churros are pretty satisfying.
Spanish Churros with Chocolate (Churros con chocolate)
For the churros
- 1 cup water
- 1/2 cup unsalted butter
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 2 large eggs
- vegetable oil for frying
For sugar coating
- 1/4 cup granulated white sugar
For the thick hot chocolate
- 4 ounces chopped 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. Lay a piece of parchment paper onto your working area. Pipe churros into loops onto parchment paper, making sure to press on the ends to seal the loops. When oil is hot, gently slide a few of the churros into hot oil. 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 they are golden brown on both sides. Remove and place onto plate lined with paper towel to soak up excess oil. Repeat with remaining churros.
- When churros are finished, add 1/4 cup sugar to a plastic Ziploc bag. Add a handful of churros into the bag and shake/move around until the sugar fully coats the churros. Remove churros and repeat with uncoated ones 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. Once the sauce cools, it may begin to clump up because of the cornstarch. You can smooth it out again by reheating it in the microwave.
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.