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Churros con Chocolate

Churros con Chocolate

How to make churros con chocolate, a traditional deep-fried Spanish dessert served with hot chocolate to be dipped in: a Spanish treat you can't miss!

14 February, 2017
Average: 1.7 (19 votes)


Dietary Consideration

serves for


total time

1 HR 0 MIN


250 ml
1 tbsp, plus extra to coat
1 pinch
All purpose flour
175 g
1 unwaxed, finely grated zest
for deep frying
225 g (dark), 70% cocoa solids
900 ml
175 ml, 48% fat





      Step 01

      For the Churros

      • To prepare the Mexican churros first put the water, sugar and salt into a pan and bring to a boil, stirring.
      • Remove from the heat, add the flour all at once and beat until smooth.
      • Beat in the egg and lemon zest until smooth.
      • Heat the oil in a deep fat fryer or deep heavy-based pan.
      • Spoon the churros mixture into a piping bag fitted with a fluted nozzle.
      • Pipe 7.5 cm lengths of dough directly into the hot oil and cook for 3-4 minutes until golden, turning once.
      • Do this in batches as it is important not to overcrowd the pan.
      • Put about 6 tablespoons sugar on a flat plate.
      • Use a slotted spoon to remove the cooked churros from the oil.
      • Quickly drain on absorbent kitchen paper, then roll in the sugar.

      Step 02

      For the hot chocolate

      • Melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water.
      • Put the milk and cream in a pan.
      • Add the melted chocolate, stirring to combine.
      • Heat gently for a few minutes, stirring continuously until piping hot, but not boiling.
      • Pour the hot chocolate into heatproof mugs and serve with the churros.

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