Chocolate Churros
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
These chocolate churros are one of my favorite treats to make at home, and honestly, they're easier than you'd think. With just 15 minutes of prep, you'll have crispy, chocolatey goodness ready in under an hour. I love using dark chocolate chips in this recipe because they're packed with antioxidants that make indulging feel a little bit better. The best part? Most of these ingredients are probably already in your pantry, so you won't need an expensive trip to the store. Trust me, once you taste these warm and dusted with cinnamon sugar, you'll be making them again and again.
Ella x
Ingredients
- 500 gall-purpose flour(null)
- 200 ggranulated sugar(null)
- 100 gunsalted butter, softened(null)
- 2 nulllarge eggs(null)
- 10 gsalt(null)
- 10 gbaking powder(null)
- 50 gcocoa powder(null)
- 250 mlmilk(null)
- 500 mlvegetable oil(null)
- 150 gdark chocolate chips(null)
Detail level
Instructions
- 1
Preheat the oil in a deep frying pan to 180°C (350°F).
Tip: Use a thermometer to ensure accurate temperature.
- 2
In a large mixing bowl, whisk together the flour, sugar, and salt.
Tip: Make sure to sift the dry ingredients to avoid lumps.
- 3
In a separate bowl, whisk together the eggs and milk.
Tip: Use a whisk to break down any lumps.
- 4
Add the cocoa powder to the wet ingredients and whisk until well combined.
Tip: Make sure to scrape down the sides of the bowl.
- 5
Slowly pour the wet ingredients into the dry ingredients and mix until a dough forms.
Tip: Be careful not to overmix.
- 6
Knead the dough for 5-7 minutes until it becomes smooth and elastic.
Tip: Use a stand mixer or knead by hand.
- 7
Cover the dough with plastic wrap and let it rest for 30 minutes.
Tip: This will allow the gluten to relax.
- 8
Heat the oil to 180°C (350°F).
Tip: Use a thermometer to ensure accurate temperature.
- 9
Using a piping bag, pipe the dough into long strips.
Tip: Make sure to pipe in a consistent diameter.
- 10
Fry the churros for 2-3 minutes on each side, or until golden brown.
Tip: Use a thermometer to ensure accurate temperature.
- 11
Drain the churros on paper towels and let them cool for 5 minutes.
Tip: Make sure to let them cool completely before dipping in chocolate.
- 12
Melt the dark chocolate chips in a double boiler.
Tip: Use a thermometer to ensure accurate temperature.
- 13
Dip the cooled churros in the melted chocolate and serve.
Tip: Use a spatula to evenly coat the churros.
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