🇪🇸 Spain · Food
Chocolate con Porras (Thick Hot Chocolate with Porras)
By eatmundo · July 7, 2026
🇪🇸 ESA classic Spanish breakfast or afternoon snack, Chocolate con Porras features long, thick, and lightly crispy fried dough (porras) served with a rich, velvety hot chocolate. Unlike churros, porras are thicker and usually straight, offering a more substantial bite perfect for dipping into the intensely flavored, almost spoonable chocolate. It's a comforting and indulgent treat, especially on a chilly day.
Ingredients
check them off as you prepareHow to Make It
- 1
For the porras: In a medium saucepan, bring 300ml of water and 1/2 teaspoon of salt to a rolling boil over high heat. Make sure the salt is fully dissolved. This hot water is crucial for creating the perfect porras dough.
- 2
Once the water is boiling, remove the saucepan from the heat and immediately add 250g of all-purpose wheat flour all at once. Stir vigorously with a strong wooden spoon or spatula until a thick, uniform dough forms that pulls away from the sides of the pan. This will take about 1-2 minutes of intense mixing.
- 3
Transfer the hot dough into a sturdy pastry bag fitted with a large star nozzle (or a plain round nozzle if you prefer slightly less ridged porras). Be careful as the dough will be very hot. Ensure the bag is strong enough to withstand the pressure.
- 4
Heat 500ml of olive oil in a deep frying pan or pot to 180°C (350°F). If you don't have a thermometer, a small piece of dough should sizzle and float to the surface immediately. Carefully pipe long strips of porra dough, about 15-20 cm (6-8 inches) in length, directly into the hot oil. Work in batches to avoid overcrowding the pan.
- 5
Fry the porras for 3-5 minutes per side, or until they are deeply golden brown and crispy. Use tongs or a slotted spoon to turn them gently. Once cooked, remove the porras from the oil and place them on a plate lined with paper towels to drain excess oil. While still warm, you can lightly dust them with granulated sugar if desired.
- 6
For the hot chocolate: In a separate saucepan, combine 500ml of whole milk with 1 tablespoon of cornstarch, whisking well until the cornstarch is fully dissolved and there are no lumps. This ensures a smooth, thick chocolate.
- 7
Break 150g of dark chocolate (70% cocoa) into small pieces and add them to the milk and cornstarch mixture. Heat over medium-low heat, stirring constantly with a whisk, until the chocolate has fully melted and the mixture begins to thicken to a luscious, spoonable consistency, about 5-8 minutes. Adjust sweetness with sugar if preferred.
- 8
Serve the hot, freshly fried porras immediately alongside cups of the thick, rich hot chocolate. Encourage everyone to dip the warm porras directly into the chocolate for a truly authentic and satisfying Spanish experience!
Frequently Asked Questions
What is the difference between porras and churros?+
Porras are typically thicker, straighter, and have a smoother exterior with fewer ridges than churros. Their dough is often made with a slightly higher water content, resulting in a slightly different texture that is still crispy on the outside and wonderfully fluffy inside.
How do I achieve the characteristic thick Spanish hot chocolate?+
The key to thick Spanish hot chocolate is using a good quality dark chocolate with a high cocoa content and incorporating a small amount of cornstarch (maicena) into the milk. Continuous whisking over medium-low heat also helps prevent lumps and promotes even thickening.
Can I prepare the porras dough in advance?+
It is best to fry porras fresh, as the texture is at its peak immediately after frying. However, you can prepare the dough up to a few hours in advance and keep it covered at room temperature. For optimal crispiness, frying just before serving is recommended.
What kind of oil is best for frying porras?+
Olive oil is traditionally used for frying porras in Spain, imparting a subtle, characteristic flavor. You can use a neutral vegetable oil like sunflower or canola oil as an alternative, but olive oil is preferred for authenticity.
