Churros with Chocolate Sauce

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  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 6 people

Can be made with these products:


For the churros

  • 50g butter, cubed
  • ½ tsp vanilla extract
  • 200ml milk
  • 150g plain flour, sifted onto a piece of folded parchment
  • 3 eggs
  • 100g, plus 1 tbsp, caster sugar
  • Vegetable oil, to fry
  • 2 tsp ground cinnamon

For the chocolate sauce

  • 200g dark chocolate
  • 100ml double cream
  • 100ml whole milk
  • 3 tbsp golden syrup
  • ½ tsp vanilla extract


  • Mix together 100g of the caster sugar and the cinnamon in a wide shallow dish and set aside.
  • Place all of the chocolate sauce ingredients into a pan and melt over a low heat, stirring to combine to a smooth and shiny sauce.
  • Begin the churros; into a clean saucepan, add the milk, butter, vanilla extract and remaining 1 tbsp sugar and bring to a boil, stirring to melt the butter.
  • Add the flour all at once and beat into the liquid, until the mixture has become a smooth shiny mass that comes cleanly away from the sides of the pan.
  • Remove the pan from the heat and place the contents into the bowl of your kitchen machine, fitted with the creaming beater. Beat on a medium speed for 3 minutes, until the mixture has cooled a little.
  • Add the eggs, one at a time, beating thoroughly between each addition. Chill the mixture whilst you heat the oil.
  • Half fill a large pan with vegetable oil and heat to 175C.
  • Spoon the churros mixture into a piping bag fitted with a star nozzle (we used a size C4), and pipe the mixture directly into the oil, at around 15cm lengths. Fry, in small batches, until golden brown, and remove to dry onto paper towels.
  • Roll the churros in the cinnamon sugar and serve with the chocolate sauce, to dip.

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