Churros with Mexican Chocolate Sauce – Chewy homemade churros are dusted in sugar and dipped in a thick chocolate sauce lightly spiced with cinnamon and chili powder.
It’s hard to believe May is just a couple days away. Where has all this time gone?! I guess when you’re stuck indoors for the last year, you almost loose a sense of time. But hopefully that will change soon with more and more people getting vaccinated. And just in time for Cinco de Mayo celebrations!
If you decide to have a few people over to celebrate, you’ve got to make these Churros with Mexican Chocolate Sauce for dessert. I have yet to find someone who doesn’t go crazy for these, with their chewy centers and crispy edges. And that chocolate sauce? It’s so rich and creamy and lightly spiced with cinnamon and chili powder that you can’t help but dip each churro in them.
Without further ado, here are my Churros with Mexican Chocolate Sauce!
Once the dough is made, it gets transferred to a piping bag. You can either pipe the dough straight into the oil or onto parchment that is then transferred to the hot oil. I like to shape my dough before frying so I opt for the parchment step.
Frying the Churros
Once the dough it prepped, it’s time to fry them. It’s important to monitor the temperature of the oil so that it’s perfect for frying. Too hot and the dough will burn before cooking through. Too cool and the doughnuts will take too long to fry and become greasy.
After frying, the churros get tossed in granulated sugar.
Making the Mexican Chocolate Sauce
To make the chocolate sauce, it’s just 4 simple ingredients:
- Heavy cream or milk
- Ground cinnamon
- Chili powder
The cream gets warmed and then added to the chocolate to melt it slowly. After melting, the ground cinnamon and chili powder are mixed in to give it a very subtle spice.
Tips & Tricks
- To make the churros uniform in size, I shape the dough on parchment and then place in the hot oil. If you don’t care about the shape, you can pipe the dough straight in the oil, either in circles or in strips.
- Make sure to drain the oil before placing into the sugar. This removes the excess liquid, which could cause the sugar to clump on the churros.
- For the chocolate sauce, make sure to let the chocolate sit with the hot cream for 10 minutes so it can properly melt before stirring. This ensures the texture is creamy and not grainy.
- You really need a thermometer to help monitor the temperature of the oil. This is the one I have and it’s been pretty great for me. I love that it’s digital.
Churros with Mexican Chocolate Sauce
For the churros:
- 1 cup water
- ½ cup butter unsalted, cut into pats
- ¾ teaspoon salt
- 1 teaspoon sugar
- 1 cup flour
- 4 large eggs
- 1 cup granulated sugar
- 1-2 quarts canola oil for frying
For the Mexican Chocolate sauce:
- ½ cup heavy cream
- ¾ cup chopped semi-sweet chocolate (about 4.25 ounces)
- ½ teaspoon ground cinnamon
- ⅛ teaspoon chili powder
For the churros:
- Measure 15 3×5 rectangles on parchment paper and cut them to size. Set aside.
- In a medium saucepan, heat butter, sugar, salt, and water together over medium-high heat until it boils. Immediately add all of the flour and stir with a wooden spoon. Continue to stir over heat until a firm forms on the bottom of the pan. Remove from heat and transfer dough to a medium bowl to cool down for 3 minutes.
- Once slightly cooled, add 1 egg to dough and stir vigorously until combined into dough. Repeat with rest of eggs, one at a time.
- Transfer mixture to a large pastry bag fitted with a large star piping tip. Spread out all 15 rectangles of parchment paper. Slowly pipe a loop onto a prepared rectangle of parchment paper. Repeat on all rectangles of parchment. In a large Dutch oven, heat about 3 inches of oil over medium heat. Add a candy thermometer to monitor the oil temperature. Once the oil reaches 375°F, it’s ready for frying.
- Slowly place one rectangle with piped dough into hot oil. Place another right next to it. Do not add more than 2 at a time. Let the dough cook with the parchment for 30 seconds or until you can gently slide off the parchment. Discard parchment paper. Keep cooking for 2 minutes, flip, and cook for 2 minutes longer. Monitor the oil temperature to ensure it doesn’t go lower than 350°F or higher than 385°F. Remove the cooked churros and drain them on a plate lined with paper towels. Repeat the process until all the dough has been fried.
- Place the sugar to a shallow bowl. Toss the churros to coat in the sugar, no more than 2 at a time.
For the Mexican chocolate sauce:
- Scald the heavy cream over medium heat. Remove from heat. Pour over chopped chocolate and let sit for 10 minutes. Then whisk quickly to mix the melted chocolate and cream. Add the ground cinnamon, and chili powder. Whisk to combine.