Churros with Dark Chocolate Sauce
Crispy fried churros dusted with sugar, served with a thick, glossy dark chocolate dipping sauce – a beloved Spanish street‑food treat perfect for a sweet finish.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Serves
- 4
- Difficulty
- Medium
Method
-
Step 1 of 6
In a medium saucepan bring the water, butter, sugar and salt to a rolling boil, then remove from heat and stir in the flour until the mixture forms a smooth ball.
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Step 2 of 6
Return the pan to low heat and stir for 1 minute, then transfer to a bowl to cool for 5 minutes; beat in the eggs one at a time until fully incorporated.
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Step 3 of 6
Transfer the dough to a piping bag fitted with a large star tip, heat oil in a deep pan to 190°C (375°F) and pipe 10‑cm strips, cutting with scissors; fry until golden, about 2 minutes per side, then drain on paper towel.
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Step 4 of 6
Mix the sugar and cinnamon in a shallow dish and roll the hot churros until coated.
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Step 5 of 6
For the sauce, melt the chocolate, milk and honey together over a gentle heat, stirring until smooth and glossy; keep warm.
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Step 6 of 6
Serve the churros on a platter with the chocolate sauce in a small bowl for dipping.
Notes from the kitchen
If dark chocolate is unavailable, use bittersweet chocolate; store leftover churros in an airtight container and reheat briefly in a hot oven to restore crispness.
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