Homemade Churros with Dark Chocolate Dipping Sauce

Homemade Churros with Dark Chocolate Sauce

It’s been quite the eventful few weeks! Halloween is one of my absolute favorite holidays and to celebrate, Steve and I threw our annual Resig Halloween Bash. I probably say this every year, but I was especially impressed with everyone’s costume this year – people went ALL out , which was totally awesome! Our family dressed up as characters from the Nickelodeon show “Avatar” (not to be confused with the James Cameron movie….). 

Shortly after the Halloween festivities, we braced ourselves for hurricane Sandy. The city shut down and we prepared for the worst. Luckily, aside from a few minor power outages, our area remained largely untouched by the effects of the hurricane.

And these churros happened….which was an epic event in and of itself.

These have been on my baking bucket list for a while (yes, I fully realize that to even have a ‘baking bucket list’ might be a bit on the nerdy side). I’ve never really traveled south enough to try an authentic churro, so these always seemed so exotic and cool to me. And the fact that they are deep fried and dipped in chocolate? Well, say no more!

I was actually pretty surprised at how easy these were to make. Just whip together a simple eggy dough, pipe into hot oil, fry for a few minutes, and done! I would advise having some friends come over to help you eat them…..what looks like a small batch of dough actually makes quite a few!

Here’s the recipe:

Homemade Churros with Dark Chocolate Dipping Sauce

For the Churros:

canola or vegetable oil, for frying

1/2 cup, plus 1 tablespoon granulated sugar

1 teaspoon ground cinnamon

1/2 cup unsalted butter

1 cup water

1/4 teaspoon salt

1 cup all-purpose flour

3 large eggs


1. Add enough oil to a large saucepan or deep skillet to measure 2-inches deep.  Attach a candy/deep fry thermometer to to side of the pan.

2. In a medium bowl, whisk together 1/2 cups sugar and 1 teaspoon cinnamon.  Set aside.

3.  In a medium saucepan, over medium heat, melt butter, water, 1 tablespoon of sugar and salt.  Bring to a boil.  Reduce heat to low and add flour all at once.  Quickly stir together with a spatula until no lumps remain, and the mixture begins to form a ball.  This will take about 30 to 45 seconds.  Remove from heat and place loose dough ball in a large bowl.

4. With a spatula, beat the eggs into the dough one egg at a time.

5. Spoon batter into a large pastry, or strong Ziplock bag with a Aceto 829 (large open star) tip attached.

6. Heat the oil, over medium heat,  to 350 degrees F.Carefully pipe about 4 inch long dough segments into the hot oil.  Use a pair of kitchen sheers to cut the dough from the star tip.

7. Fry dough for 5 to 7 minutes.  This might seem like a long time, but the dough through the center needs to cook through.  The churros will be a deep golden brown, and may split slightly when cooked.  Keep an eye on the timer.  Remove churros from hot oil and place on a paper towel.  After slightly degreased, toss in cinnamon sugar mixture and place on a plate to serve.

For the Chocolate Sauce

8 oz. dark chocolate melting discs

1/2 cup heavy cream


Gently stir together melting chocolate and heavy cream in a double boiler until smooth. Serve with warm churros.



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