Churros With Chocolate Sauce is yummy recipe. Hold in your judgey sighs as you compare my previous blog about incorporating superfoods into all my favorite snacks to this greasy, cinnamon-and-sugar sprinkled, chocolate dipped, churro post.
I regret nothing.
Has anyone ever regretted churros? Most certainly not, and I am not about to be the first.
Table of Contents
Chocolate Sauce With Churros
There’s something incredibly gratifying about rolling deep-fat-fried goodness around in a literal pile of sugar and then dunking it in another delicious indulgence (hello, chocolate sauce). It’s good for the soul to give into cravings armed with a keep ‘em coming mentality… I think to myself as I bite into my eighth churro of the day.
The keep ‘em coming mentality is no stranger, but it really reared its head as I was mixing up the chocolate dipping sauce, challenging me to add more gusto to my churro recipe. Seriously, why stop at dipping them in one-noted chocolate?
Combining chiles and chocolate
Combining chiles and chocolate seemed a good idea to my ying-and-yang palate preferences. The concept is nothing groundbreaking, just an easy way to wow your taste buds by including two opposing flavor profiles. A pack of dried ancho chiles were practically chanting my name from the pantry. They’re an amazing all-purpose chile with robust pepper flavor, but keep in mind there are all sorts of intricacies to pairing chocolates and chiles — best to take a look for yourself and find a chile that suits you.
creamy chile-chocolate sauce
Ancho chiles suit me just fine, and I’m confirming this by plunging even more churros into the perfectly creamy chile-chocolate sauce.
No regrets. The gym will still be there tomorrow.
More Churros Recipe:
Churros with Chocolate Sauce Recipe
- 1 cup water
- 2 ½ tablespoon sugar
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon vegetable oil
- 2 eggs, beaten
- 1 cup flour
- Vegetable oil for frying
- ½ cup sugar + 1 tablespoon ground cinnamon for coating
- 3 oz chocolate chips
- ¼ cup heavy cream
- ¼ cup sour cream
- ½ tsp ancho chile powder
- Prepare piping bag. If a one-use bag, cut off only as much of the corner as needed for the piping tip to fit through. The hot dough will push the tip further than your hole will anticipate.
- Combine water, sugar, baking powder, salt, and oil in a saucepan over medium heat. As soon as mixture begins to boil, add in flour and mix vigorously until tacky and smooth. Remove from heat and beat in eggs. While mixture is still hot, transfer mixture to a decorating bag fitted with a large star tip and place in the freezer.
- Make chocolate sauce by combining cream and chocolate chips in a saucepan over low heat to melt. Once melted, add sour cream and chile powder. Stir until fully combined.
- Heat oil for frying to 375 degrees. Pipe strips of churro dough into fryer, making sure to move the piping bag across the surface of the oil to prevent churros from curling. Fry until they float to the surface of the oil and are golden brown, about 5 minutes. Drain on paper towels.
- Once the churros have cooled enough to handle, roll them in the cinnamon sugar and serve next to chocolate sauce.