Churros with Espresso Chocolate Sauce
These churros with espresso chocolate sauce are warm, crispy, and covered in sweet cinnamon sugar . With a soft and fluffy inside, these churros are everything you need in one heavenly bite.
Churros with Espresso Chocolate Sauce
Churros… where can I start with these? I guess I can preface this post by stating that if you ever offer me a churro be it day, night, winter, or summer. I will ALWAYS accept, without any doubts. Churros are one of those things, I can’t imagine anyone ever not liking. It’s like when you are on the road and you see horses and you don’t mention anything about the horses… Who does that?! That’s what I think of when imagining someone who wouldn’t like churros. How, Why, and … What?
Warm and crispy with a slight crunch as you bite into that’s covered in sweet cinnamon sugar. The inside is soft and fluffy. Dip it in some warm and thick espresso chocolate sauce, not the kind of hot chocolate you have with milk like actual warm chocolate, and I guarantee you’ll feel love at first bite. Was that cheesy yes, was it accurate? Also yes.
What ingredients do you need to make churros?
Churros can be compared to donuts because of their soft fluffy interior. Although longer and thinner it makes for a crispier exterior. The ridges on the exterior are great for catching all that sugary cinnamon-y goodness. Best when fresh and warm they are typically accompanied by an equally delicious chocolate dipping sauce. Most of what you need to make the churros themselves will probably already be in your pantry.
- Water
- Unsalted Butter
- All Purpose Flour
- Granulated Sugar
- Salt
- Vegetable Oil
Mexican churros vs Spanish churros?
While both delicious and very similar the main difference when it comes to Mexican vs Spanish churros is the dipping sauces and sugar coating. Spanish churros are traditionally topped with sugar and served with a thick chocolate sauce. Mexican churros are topped with cinnamon sugar and are served with caramel or chocolate. They sometimes even come stuffed with these types of sauces.
How to avoid exploding churros
If there is one important piece of equipment that is crucial to making churros it’s a star pastry tip with your piping bag. Churro making can be dangerous without one.. yes dangerous. The star tip creates the churros’ signature ridges, which allow for even cooking. No ridges mean uneven cooking, where the outside cooks faster than the inside, and trapping steam ultimately results in an explosion. And trust me when I say you do not want piping hot churros in 400-degree oil exploding all over you and your kitchen. Get that star tip.
I hope you’ll love these churros with espresso chocolate sauce as much as I do! If you do make them be sure to leave a comment and a rating so I know how you liked them. Also feel free to share them on social media, I’d love to see how they came out. Enjoy, friends!!
More chocolatey recipes you’ll love!
Chocolate Souffle with Raspberry Sauce
Cream Cheese Brownies
Tahini Chocolate Chip Cookies
Churros with Espresso Chocolate Sauce
Ingredients
Churros
- 1 cup water
- 2 eggs
- 4 tbsp unsalted butter
- 1 cup all purpose flour
- 2 tbsp granulated sugar
- ¼ tsp salt
- 2 cups vegetable oil (for frying)
Cinnamon Sugar
- 3 tbsp granulated sugar
- 1/2 tsp cinnamon
Espresso Chocolate Sauce
- 9 oz semi sweet chocolate chips
- ½ cup heavy cream
- ⅛ tsp cinnamon
- 1 shot of espresso
- a pinch of salt
Instructions
- In a medium saucepan combine water, sugar, salt, and unsalted butter. Bring to a boil over medium-high heat, stirring frequently then reduce to low heat.
- Add flour into the saucepan all at once. Stirring constantly with a wooden spoon, until the mixture comes together into a shiny ball and easily comes off the pan.
- Transfer to a large mixing bowl and let cool for 5-10 minutes.
- Add vanilla and eggs into a bowl (one at a time) while whisking with an electric hand mixer, until fully combined. Transfer the mixture to a piping bag with a star pastry tip.
- Heat about vegetable oil in a large pot over medium-high heat until the oil reaches a temperature of 375° F., use a candy thermometer to check the temperature.
- Pipe the churro mixture into the oil to a length of about 6 inches. Use a scissor to cut the mixture into the oil. Pipe no more than 4 churros at a time, frying them for about 2 minutes per side.
- Transfer the churros to a plate lined with paper towels. Let paper towels soak up oil from churros for about 2 minutes. Then while they are still hot, toss them around in the cinnamon sugar mixture. Repeat this until all churro batter is used up.
Espresso Chocolate Sauce
- Add cream and cinnamon to a small saucepan over medium-low heat. Do not let this boil. Pour cream mixture and espresso over chocolate chips.
- Place chocolate chips in a medium mixing bowl. Pour cream mixture and espresso over chocolate chips and allow to sit for 1 minute. Whisk until combined.