Homemade Churros with Chocolate Dipping Sauce
Prep time: 
Cook time: 
Total time: 
Serves: Lots of churros
For Chocolate sauce –
  • Heavy cream – 100 ml
  • Dark chocolate – 200 gms
  • Sugar – 50 gms
For Churros –
  • All-purpose flour – 125 gms
  • Self-raising flour – 125 gms
  • Olive oil – 2 tbsp
  • Sugar – 3 tbsp
  • Water – 400 ml
  • Salt – a pinch
  • Icing sugar – 6 tbsp
  • Ground cinnamon – 2 tsp
  • Flavorless vegetable oil for deep frying (about half a liter)
For Chocolate sauce –
  1. Mix the dark chocolate, heavy cream and sugar in a microwave safe bowl and microwave on high for 30 seconds on until the chocolate is half melted and sugar is dissolved. The left over heat will melt the remaining chocolate. If the sauce seems too thick, add couple of tablespoons of water and microwave for another 30 seconds but make sure the chocolate doesn’t burn.
  2. Give a good stir with a wire whisk and your hot chocolate sauce is ready!
For Churros –
  1. Mix water, sugar and oil in a saucepan and put it on medium heat. Bring the mixture to boil.
  2. While the water is coming to boil, mix both the flours in a large bowl and add a pinch of salt.
  3. Now pour the boiling water into the flour mixture and using a strong wooden spoon, stir it vigorously until you get a uniform batter.
  4. The batter must be of piping consistency else it won’t be coming out of the piping nozzle easily. Mine had turned little stiff, so I added more boiling water until it was soft enough to be piped smoothly.
  5. Squeeze in the batter into a piping bag fitted with a star nozzle. Squeeze out as much air bubble as possible.
  6. Heat enough oil in a deep frying pot to deep fry the churros.
  7. Keeping the oil on medium heat, pipe out strips of churros directly into the hot oil. Keep each of them about 5 inches long and snip off the batter with a kitchen scissor or knife.
  8. Fry them until lightly golden on all sides. Lift them out of the oil using a slotted spoon and put on an absorbent paper to soak up excess oil. [What I noticed is that churros have a high carry over cooking which means it continues to cook with the left over heat inside even after being removed from heat. This is why they will turn deep golden brown even after you lift them out of the oil when they are just lightly golden. So do not brown them too much inside the oil as you will end up with almost burnt churros which tastes bitter.] I used to fry 4 churros per batch and it would take about 30 to 40 seconds per batch to fry up both sides on medium-low heat.
  9. In a shallow dish, mix together icing sugar and ground cinnamon.
  10. Coat the warm churros with the cinnamon sugar and serve with chocolate sauce!
Recipe by Flavor Quotient at http://www.flavorquotient.com/2015/12/homemade-churros-with-chocolate-dipping-sauce/