Churros and Hot Chocolate

  4.2 – 16 reviews  • Chocolate
Total: 45 min
Prep: 30 min
Cook: 15 min
Yield: 6 servings
Total: 45 min
Prep: 30 min
Cook: 15 min
Yield: 6 servings

Ingredients

  1. 8 cups vegetable or olive oil
  2. 1 cup water
  3. 1/2 cup margarine or butter
  4. 1/4 teaspoon salt
  5. 1 cup all-purpose flour
  6. 3 eggs
  7. 1/4 cup sugar
  8. 1/4 teaspoon ground cinnamon, optional
  9. 4 ounces dark chocolate
  10. 2 cups milk
  11. 1 tablespoon cornstarch
  12. 4 tablespoons sugar

Instructions

  1. Churros: 8 cups vegetable or olive oil 1 cup water 1/2 cup margarine or butter 1/4 teaspoon salt 1 cup all-purpose flour 3 eggs 1/4 cup sugar 1/4 teaspoon ground cinnamon, optional
  2. Hot Chocolate: 4 ounces dark chocolate 2 cups milk 1 tablespoon cornstarch 4 tablespoons sugar
  3. Heat the oil in a deep frying pan to 360 degrees F.
  4. To make the churro dough, heat the water, margarine, and salt to a rolling boil in a 3-quart saucepan. Add the flour and stir vigorously over low heat until mixture forms a ball, approximately 1 minute and remove from heat. Beat eggs until smooth and add to the saucepan while stirring the mixture.
  5. Spoon the mixture into a piping bag with a star tip. Squeeze 4-inch strips of dough into the hot oil. Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side. Drain on paper towels. Mix the sugar and cinnamon in a bowl and roll the churros in the sugar mixture. Set aside until ready to serve.
  6. To prepare the hot chocolate for dipping, place the chocolate and half the milk in a saucepan over very low heat and cook, stirring, until the chocolate has melted. Dissolve the cornstarch in the remaining milk and whisk into the chocolate with the sugar. Cook on low heat, whisking constantly until the chocolate thickens, approximately 5 minutes. Remove and whisk until smooth. Pour chocolate into cups and serve with churros.

Reviews

Kelly Vasquez
TERRIBLE DISGUSTING NASTY FOOD DO NOT EAT IT WILL KILL U!!!!!!
Ashley Richardson
Excited to try this recipe. I was pretty shocked by the thick, velvety consistency of the chocolate when I first had this in Spain. So delicious. It’s a thing to divulge in churros con chocolate after partying all night-not sure how they do it. Sweets are the last thing I want after drinking all night. Bleck! I’ll stick with the American/English hangover cure: fatty fried sausages, eggs and potatoes. 
Melanie Murray
Just made this for Sunday breakfast with the alterations suggested by Frederick A. in the comments.  It was delicious.  My sons absolutely loved this.  I did use the cinnamon sugar for the churros.  Also had some left-over Mexican ganache from a birthday cake made last week, and used that, as well as a couple more ounces of 60% bittersweet chocolate, in the hot chocolate, so had a little spice in the hot chocolate.  It was some effort to make this, but well worth it.
Darren Jimenez
this recipe is great can’t wait to eat it!
Carla Mora
This recipe is pretty much like the one I grew up making at home. I wonder why it’s classified under “Mexican” food, though.
James Caldwell
I was amazed by how these two recipes worked out so perfectly. Being a pastry chef, I added my own twist. For the churro recipe, I added 1Tbsp. sugar, an extra 1/4 tsp. salt and 1 tsp. vanlla extract to the mix. The churros were moist inside, crispy outside and very flavorful. The trick to having the best texture is to fry them between 350F- 375F and use large eggs. I used a star tip #26, these bad boys puff up quite a bit. Do not crowd the pot too much.

As for the hot chocolate recipe, this was a cross between a hot chocolate drink and chocolate pudding. It was decadent, rich, just absolutely scrumptious. To add my own twist to the recipe, I added a cinnamon stick, peel of half an orange, pinch of saffron, and a pinch of chili pepper flakes. Let the milk infuse with the spices and strain before adding the chocolate.

I made this for a spanish tapas potluck and everyone loved them and definitely had enough to go around.
Thomas Owens
its not too sweet. its just right. the hot coco gives the right amout of more sweetness it needs!
Christie Mills
The churros dough in this recipe does not come out light and fluffy and airy like it should. Not sure if it was a mis-translation of proportions. I had much better luck skipping the eggs all together and using only a tablespoon of butter and a table spoon of olive oil.

Keep it simple with this recipe.

Beth Combs
I would like to see the churros a little sweeter and the chocolate a little thicker.

I added more butter to the churros on my second try and they were great. I also added a little more cornstarch to the chocolate and everyone liked the thicker chocolate better.

Holly Johnson
Well, I live in South Florida so there’s a lot of churros sold around here.

The recipe gave me some good ones, but not the same. The flavor was different, but still delicious.

I didn’t care too much about the chocolate part, so I didn’t make it. Also, I didn’t have the pastry bag, so I used a zip lock and got croquette-shaped churros.

The only problem I had was that I fried them for up to five minutes, and the inside still didn’t seem cooked enough. Still, they were delicious. Definitely recommended.

 

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