Ingredients
Scale
- 1 cup water
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil or butter
- 1 cup all-purpose flour
- Optional: 1 teaspoon vanilla extract
- Vegetable oil for frying
- 1/2 cup granulated sugar (for coating)
- 1 teaspoon ground cinnamon (for coating)
- 1 cup high-quality dark or milk chocolate, chopped
- 1/2 cup heavy cream
Instructions
- In a medium saucepan, combine water, sugar, salt, and oil. Bring to a boil over medium heat.
- Once boiling, remove from heat and stir in the flour and vanilla extract until a smooth dough forms.
- Transfer the dough to a piping bag fitted with a large star tip.
- Heat vegetable oil in a deep fryer or large pot until it reaches 375°F (190°C).
- Pipe strips of dough into hot oil, cutting to desired length with scissors. Fry until golden brown, about 2-3 minutes, then drain on paper towels.
- Mix cinnamon and sugar in a shallow dish. Roll warm churros in the cinnamon sugar mixture to coat.
- Heat heavy cream until just simmering, then pour over chopped chocolate. Let sit for 2 minutes and stir until smooth. Add optional honey or vanilla for extra richness.
Notes
- Store leftover churros in an airtight container at room temperature for up to 2 days. Reheat in an air fryer for crispiness.
- Chocolate sauce can be refrigerated for up to 3 days; rewarm before serving.
- For best results, freeze churros and reheat in the air fryer for a crispy texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 churro with sauce
- Calories: 280 Kcal
- Sugar: 18g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg