🇪🇸 Spain · Dessert
Churros con Chocolate (Churros with Thick Hot Chocolate)
By eatmundo · July 7, 2026
Churros con Chocolate is a beloved Spanish breakfast or afternoon treat, featuring crispy, ridged fried dough pastries served with a rich, velvety hot chocolate for dipping. The contrast of the warm, crunchy churros and the luscious, sweet chocolate is simply irresistible.
Ingredients
check them off as you prepareHow to Make It
- 1
First, prepare the decadent hot chocolate dipping sauce. In a small saucepan, whisk together 200ml of milk and 1 tablespoon of cornstarch until smooth. Heat over medium-low heat, stirring constantly, until it just begins to thicken, about 2-3 minutes. Don't let it boil vigorously.
- 2
Remove the saucepan from the heat and add 150g of chopped dark chocolate (at least 70% cocoa for best flavor). Stir continuously until the chocolate is completely melted and the sauce is smooth, glossy, and thick. Set aside to keep warm while you make the churros, stirring occasionally.
- 3
In a medium saucepan, bring 250ml of water and 1 teaspoon of salt to a rolling boil over high heat. The salt enhances the flavor of the churros.
- 4
Remove the saucepan from the heat and immediately add 250g of all-purpose flour all at once. Stir vigorously with a wooden spoon or spatula until a smooth, firm dough forms and pulls away from the sides of the pan. This process is called a 'panada'.
- 5
Transfer the churro dough to a piping bag fitted with a large star-shaped nozzle (like a Wilton 1M or similar). This star shape is essential for traditional churros as it creates the signature ridges that become extra crispy when fried.
- 6
Heat 500ml of olive oil in a deep, heavy-bottomed pan or pot to 180°C (350°F). Carefully pipe strips of dough about 10-15 cm long directly into the hot oil, using kitchen scissors or a knife to cut them. Fry 3-4 churros at a time to avoid overcrowding, which can lower the oil temperature.
- 7
Fry the churros for 2-3 minutes per side, or until they are golden brown and crispy all over. They should puff up slightly and develop a beautiful texture. Using a slotted spoon, transfer the fried churros to a plate lined with paper towels to drain excess oil.
- 8
While still warm, immediately sprinkle the churros with 50g of granulated sugar. Serve the sugar-dusted churros piping hot alongside the warm, thick chocolate dipping sauce. This dish is best enjoyed fresh from the fryer.
Frequently Asked Questions
Why did my churros explode during frying?+
Churros can explode if there's too much moisture in the dough, creating steam pockets, or if the piping nozzle doesn't create ridges. The ridges allow steam to escape safely. Ensure your dough is firm and use a star-shaped nozzle.
How do I get the perfect thickness for the hot chocolate?+
The cornstarch is key. Whisk it thoroughly with cold milk before heating to prevent lumps. Cook over medium-low heat, stirring constantly, until it reaches a velvety, spoon-coating consistency. If it's too thick, add a little more milk; too thin, a touch more cornstarch mixed with cold milk.
Can I prepare churro dough ahead of time?+
It's best to fry churros immediately after making the dough. The dough can lose its ideal texture if stored, leading to less crispy churros. However, you can prepare the hot chocolate sauce a day in advance and gently reheat it.
What type of olive oil should I use for frying churros?+
A light-flavored, refined olive oil is ideal for frying churros as it imparts a subtle, pleasant flavor without overpowering the dough. Avoid extra virgin olive oil for deep-frying as its smoke point is lower and it can impart a strong taste.
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