Description
This recipe for Homemade Churros with Mexican Chocolate Dipping Sauce offers a delightful treat with crispy, cinnamon-sugar coated churros paired perfectly with a rich, smooth chocolate sauce infused with almond extract and a hint of chili. Perfect for dessert or a festive snack, these churros are fried to golden perfection and served warm for an indulgent experience.
Ingredients
Scale
Churros Dough
- 1/2 cup water
- 1/2 cup milk
- 1/4 cup unsalted butter
- 1 tablespoon granulated sugar
- 1/4 teaspoon sea salt
- 1 cup all purpose, unbleached flour
- 1/2 teaspoon vanilla extract
- 2 large eggs
- Canola or vegetable oil for frying
Cinnamon Sugar Coating
- 1/4 cup granulated sugar
- 2 tablespoons ground cinnamon
Mexican Chocolate Dipping Sauce
- 4 ounces semisweet chocolate
- 3 tablespoons heavy whipping cream
- 1/2 teaspoon ground cinnamon
- 4 drops almond extract (1 drop per ounce of chocolate)
- Pinch of chili powder (optional)
Instructions
- Prepare Cinnamon Sugar: In a medium bowl, whisk together 1/4 cup granulated sugar and 2 tablespoons ground cinnamon. Set this mixture aside for rolling the churros after frying.
- Make the Churro Dough: In a medium saucepan, combine 1/2 cup water, 1/2 cup milk, 1/4 cup unsalted butter, 1 tablespoon granulated sugar, and 1/4 teaspoon sea salt. Bring the mixture to a boil over medium heat. Once boiling, stir in 1 cup all-purpose flour and 1/2 teaspoon vanilla extract. Reduce heat to low and stir continuously until the dough forms a smooth ball and pulls away from the sides of the pan. Remove from heat and allow to cool for 10 minutes.
- Add Eggs: Add 2 large eggs to the cooled dough one at a time, mixing thoroughly after each addition until the mixture is smooth and combined.
- Prepare for Frying: Transfer the churro dough into a piping bag fitted with a large star-shaped tip. Heat at least 2 inches of canola or vegetable oil in a heavy-bottomed large pot to 350°F (175°C), using a deep-fry thermometer for accuracy.
- Fry the Churros: Pipe 3 to 4-inch lengths of dough into the hot oil in batches of 4-5 churros. Use a knife or scissors to cut the dough at the tip of the piping bag. Fry for 2-3 minutes per side, turning with tongs until golden brown and crisp. Remove churros with a slotted spoon and drain on paper towels for about 30 seconds.
- Coat Churros: While the churros are still warm, roll them in the cinnamon sugar mixture until fully coated. Set aside on a serving plate.
- Make the Chocolate Dipping Sauce: Heat 3 tablespoons heavy whipping cream until steaming but not boiling, either in the microwave or on the stovetop. Pour the hot cream over 4 ounces semisweet chocolate, 1/2 teaspoon ground cinnamon, 4 drops almond extract, and a pinch of chili powder (if using). Let the mixture sit for 10 minutes to melt the chocolate, then whisk until smooth and glossy.
- Serve: Serve the warm churros immediately with the Mexican chocolate dipping sauce on the side for dipping. Enjoy this delightful treat fresh for the best texture and flavor.
Notes
- Ensure the oil temperature stays around 350°F for even cooking and crisp churros.
- Use a large star tip for piping to create the classic ridges on churros.
- The almond extract and chili powder in the chocolate sauce add authentic depth but can be omitted if preferred.
- Store leftover churros in an airtight container and reheat in an oven to maintain crispness.
- Be cautious when frying and handle hot oil safely, preferably using a heavy-bottomed pot and thermometer.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 churros with dipping sauce (approx. 100g)
- Calories: 320
- Sugar: 18g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: churros, mexican dessert, homemade churros, fried dough, chocolate dipping sauce, cinnamon sugar churros
