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Churros with Mexican Chocolate Sauce

Prep Time40 mins
Cook Time30 mins
Total Time1 hr 10 mins
Servings: 15 churros


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
  • teaspoon chili powder


For the churros:

  • Measure 15 3x5 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.