Churros with Hot Chocolate (Churros con Chocolate)
Churros con chocolate Say it: CHOO-rohs kon choh-koh-LAH-teh
Churros con chocolate is Spain's beloved sweet snack: ridged sticks of fried dough served with a cup of thick, intensely chocolatey drinking chocolate for dipping. In Madrid and across the country, churrerías sell them from early morning and late into the night. The churros are crisp outside and tender within, while the chocolate is rich enough to cling to each ridge. At home, a simple hot-water dough and a star nozzle give the classic shape, and the chocolate comes together in one pan.
Churros with Hot Chocolate (Churros con Chocolate)
Churros con chocolate
Pronounced CHOO-rohs kon choh-koh-LAH-teh
- Serves
- 4
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten, milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the churros
For the hot chocolate
For frying and serving
Method
For the chocolate, whisk the cornstarch with 2 tbsp (30 ml) of the milk in a small bowl until smooth. In a saucepan, warm the remaining milk with the sugar and salt over medium heat until steaming but not boiling.
Add the chopped chocolate to the hot milk and whisk constantly over low heat until melted and glossy. Stir in the cornstarch mixture and simmer gently, whisking, for 3–5 minutes, until the chocolate is thick enough to coat the back of a spoon; keep warm over very low heat.
For the churros, combine the water, olive oil, sugar, and salt in a saucepan and bring to a rolling boil over high heat. Remove from the heat, add the flour all at once, and stir vigorously with a wooden spoon until a thick, smooth dough forms.
Return the pan to low heat and cook the dough for 1–2 minutes, stirring, until it pulls away from the sides and a thin film forms on the bottom. Scrape into a bowl and let cool for 5 minutes.
Transfer the dough to a piping bag fitted with a large star tip (about 1/2 inch/1.25 cm). Heat the frying oil in a deep, heavy pot to 350°F (175°C); it should be at least 2 inches (5 cm) deep.
Working in batches, pipe 4–5 inch (10–12 cm) lengths of dough directly into the hot oil, cutting them with scissors. Fry for 2–3 minutes per side, turning once, until golden brown and crisp, then drain on paper towels.
While the churros are still warm, roll them in the coating sugar if using, or dust lightly. Repeat with the remaining dough, keeping the oil at 350°F (175°C).
Serve immediately with the thick hot chocolate for dipping.
Regional variant: Porras
Porras are a thicker, straight Madrid-style relative of churros. Use the same dough but pipe it into long 10–12 inch (25–30 cm) straight lengths or a loose coil, fry until deep golden and crisp, then cut into shorter pieces. They are often served unsugared with the same thick hot chocolate.
Cook's notes
- Keep the oil at a steady 350°F (175°C); too hot and the churros brown before the center cooks, too cool and they turn greasy.
- Pipe the dough in batches directly over the pot and cut with clean scissors; the dough is stiff, so a sturdy piping bag is best.
- If the chocolate thickens too much while waiting, whisk in a splash of milk over low heat.
Serve with
Serve immediately with the hot chocolate for dipping; café con leche is a common morning accompaniment.
Make ahead and storage
Best eaten fresh; the dough can be made up to 1 hour ahead and kept covered at room temperature, and the chocolate can be reheated gently with a splash of milk.
