Dark Chocolate Churros
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
You know how sometimes you crave something indulgent but don't want to spend hours in the kitchen? These dark chocolate churros are exactly that treat. They're ready in less than an hour, which makes them perfect for a weekend breakfast or an impressive dessert when friends drop by. The best part is that dark chocolate actually contains antioxidants, so you can feel a little better about indulging. The recipe is surprisingly straightforward, using simple pantry ingredients you probably already have on hand, and the whole process costs just a fraction of what you'd pay at a fancy café. Trust me, once you taste these warm, crispy churros dusted with cinnamon sugar, you'll be making them constantly.
Ella x
Ingredients
- 400all-purpose flour
- 47318 mlgranulated sugar
- 23659 mlunsweetened cocoa powder
- 11829 mlbaking powder
- 4732 mlsalt
- 4large eggs
- 28391 mlwhole milk
- 300dark chocolate chips
- 18927 mlunsalted butter, melted
- 2366 mlground cinnamon
- 4732 mlsea salt
- 400vegetable oil
Detail level
Instructions
- 1
Preheat the oil in a deep frying pan or a deep fryer to 180°C.
Tip: Use a thermometer to ensure the correct temperature.
- 2
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.
Tip: Make sure to whisk well to avoid lumps.
- 3
In a separate bowl, whisk together the eggs, milk, and melted butter.
Tip: Make sure the mixture is smooth and free of lumps.
- 4
Gradually pour the wet ingredients into the dry ingredients and mix until a dough forms.
Tip: The dough should be smooth and elastic.
- 5
Knead the dough for 5-7 minutes until it becomes smooth and elastic.
Tip: Make sure to knead the dough well to develop the gluten.
- 6
Heat the oil to 160°C.
Tip: Use a thermometer to ensure the correct temperature.
- 7
Once the oil is hot, pipe the dough through a star tip to create the churro shapes.
Tip: Make sure to pipe the dough in a circular motion to create the churro shape.
- 8
Fry the churros for 2-3 minutes on each side, or until they are golden brown.
Tip: Use a thermometer to ensure the correct temperature.
- 9
Drain the churros on paper towels and let them cool for a few minutes.
Tip: Make sure the churros are cool before coating with chocolate.
- 10
Melt the dark chocolate chips in a double boiler or in the microwave in 30-second increments.
Tip: Make sure the chocolate is smooth and melted evenly.
- 11
Dip the cooled churros in the melted chocolate, making sure to coat them evenly.
Tip: Make sure the chocolate is not too thick or too thin.
- 12
Sprinkle the sea salt over the chocolate-coated churros.
Tip: Make sure to sprinkle the sea salt evenly over the churros.
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