Churros are worth the hot oil and the mess. You get a batch of crispy, cinnamon-sugar coated pastry that takes maybe forty minutes start to finish, and the chocolate coffee sauce takes five more. The sauce is what makes this worth doing at home rather than buying them from a stand: dark chocolate, a small hit of instant coffee, and heavy cream, pulled together into something thick enough to coat the back of a spoon. Make these for a dinner party or on a Sunday afternoon when nobody has anywhere to be.
How to Make Churros with Chocolate Coffee Sauce
Getting the dough right
Cook your water mixture, remove it from heat, then add the flour fast and stir hard until the dough pulls away from the pan sides. If you add the eggs while the dough is too hot, they scramble. Let it cool for two minutes before mixing in the eggs one at a time.
Frying watch the temperature
Oil temperature is critical more than most people realize: 350-375F gives you churros that are crisp outside and cooked through without burning. Too cool and they absorb fat and turn greasy; too hot and the outside burns before the inside sets. Use a thermometer. Roll them in the cinnamon sugar while still warm so it sticks. 
The chocolate coffee sauce
Good dark chocolate and a small amount of instant coffee is all this sauce needs. Heat the cream just to a simmer, pour it over chopped chocolate, wait two minutes, then stir until smooth. It stays pourable at room temperature and thickens slightly as it cools.
Churros with chocolate coffee sauce
- Total Time: 45 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
Crispy, cinnamon-sugar churros are the perfect match for a rich, dark chocolate coffee sauce. A delightful dessert for any occasion.
Ingredients
- 1 oz (28 g) butter
- pinch of salt
- 1 cups (237 ml) all-purpose flour
- 2 eggs
- 1 cups (237 ml) water
- 2 tsp sugar
- lemon zest
- 3 oz (85 g) sugar
- 1 tsp cinnamon
- 7 oz (200 g) dark chocolate
- 1/2 tsp instant coffee
- 1 cups (237 ml) heavy cream
Instructions
- Prepare the dough
- Heat water until boiling. Lower heat and add sugar, butter, salt, and lemon zest. When the butter melts, remove from heat. Add flour, stir until the mixture forms a ball and separates from the sides of the pan. Add eggs one by one, stirring until the dough comes together (you can use an electric mixer).
- Transfer the dough to a pastry bag fitted with a star tip.
- Heat 3 to 4 inches of vegetable oil in a large, heavy-bottomed pot over medium-high heat to 375°F (191°C). (Ensure there is a minimum of 3 inches of space above the oil to prevent it from bubbling over.)
- Pipe the dough into the hot oil, forming 4-inch churros. Use scissors or a sharp knife to cut the churros, releasing them into the oil. (Stand back to avoid splatters.) Fry two to three churros at a time until golden brown and cooked through. Transfer the churros to a paper towel-lined plate to drain for 2 minutes, then toss in cinnamon sugar. Repeat with remaining dough.
- Serve the churros with warm chocolate sauce.
- For the sauce
- Heat heavy cream and instant coffee until boiling.
- Remove from heat and stir in chocolate.
- Serve.
Notes
- For extra-crispy churros, ensure the oil temperature remains consistent throughout frying; use a thermometer to monitor.
- If you don’t have a pastry bag, you can use a zip-top bag with a corner snipped off to pipe the churros.
- Leftover churros can be stored in an airtight container at room temperature for up to 2 days; reheat gently in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Spanish
Nutrition
- Serving Size: 3 churros
- Calories: 350
- Sugar: 25
- Sodium: 150
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 5
- Carbohydrates: 45
- Fiber: 2
- Protein: 4
- Cholesterol: 50
Frequently Asked Questions
Can I bake churros instead of frying them?
You can pipe them onto a lined baking sheet and bake at 400 degrees for about 15 to 18 minutes. They will not have the same crispy exterior as fried churros, but they still taste good brushed with melted butter and rolled in cinnamon sugar.
Why does the dough need a star tip?
The ridges created by the star tip increase the surface area, which gives churros their signature crunch when fried. A round tip produces a smooth surface that does not crisp up the same way.
How do I know when the churros are done frying?
They should be deep golden brown on the outside, which usually takes 3 to 4 minutes. If they brown too fast, your oil is too hot. The inside should be cooked through but still slightly soft.
