Chocolate-Dipped Churros

Chocolate-Dipped Churros

Ingredients

For the Churros
• 1 cup (240ml) water
• ¼ cup (60g) unsalted butter
• 1 tbsp granulated sugar
• ¼ tsp salt
• 1 cup (125g) all-purpose flour
• 1 large egg
• 1 tsp vanilla extract
• Vegetable oil, for deep frying

For the Sugar Coating
• ½ cup (100g) granulated sugar
• 1 tsp ground cinnamon

For the Chocolate Dip
• 150g chocolate, chopped
• ½ cup (120ml) heavy cream
• 1 tsp butter

Method

1. Add the water, butter, sugar, and salt to a saucepan. Bring to a gentle boil.

2. Remove from the heat and add the flour all at once.

3. Stir vigorously until a smooth dough forms and pulls away from the sides of the pan.

4. Allow the dough to cool for 5–10 minutes.

5. Beat in the egg and vanilla until completely incorporated. The dough should be thick and smooth.

6. Transfer the dough to a piping bag fitted with a large star nozzle.

7. Heat the oil to 175°C (350°F).

8. Pipe strips of dough directly into the hot oil, cutting them with scissors or a knife.

9. Fry for 3–4 minutes, turning occasionally, until deep golden and crisp.

10. Remove and drain on paper towels.

11. Mix the sugar and cinnamon together, then roll the warm churros in the mixture.

Chocolate Dip
12. Heat the heavy cream until hot but not boiling.
13. Pour it over the chopped chocolate and let it sit for 2 minutes.
14. Stir until completely smooth, then mix in the butter.
15. Serve the warm churros with the chocolate sauce for dipping.