☕ Churros con chocolate

Name: Churros con chocolate
Total time: 40 min
Yield: 4
Cuisine: Spain · Madrid
Ingredients: For the churros: 250 ml water, 150 g plain flour, a pinch of salt; Vegetable oil for deep-frying; 2 tbsp sugar for dusting; For the chocolate: 500 ml milk; 120 g dark chocolate, chopped; 2 tbsp sugar; 1 tbsp cornflour

Origin: Spain · Madrid

680kcal

per serving · 200 g

340kcal

per 100 g

10 gProtein5 g / 100 g

32 gFat16 g / 100 g

88 gCarbs44 g / 100 g

Churros con chocolate pairs freshly fried churros — sticks of flour-and-water dough piped into hot oil and dusted with sugar — with a cup of thick, almost pudding-like hot chocolate for dipping. The churros are crisp and light, the chocolate dark and velvety. It is a classic Spanish breakfast, afternoon treat and late-night snack, served in churrerías and cafés.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

No pork

Not veganbecause of: chocolate

Contains glutenbecause of: flour

Contains dairybecause of: chocolate

Not keto44 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Milk

What it is made of

floursugaroilchocolate

Recipe

4 servings40 min

Ingredients

For the churros: 250 ml water, 150 g plain flour, a pinch of salt
Vegetable oil for deep-frying
2 tbsp sugar for dusting
For the chocolate: 500 ml milk
120 g dark chocolate, chopped
2 tbsp sugar
1 tbsp cornflour

Method

Boil the water with the salt, tip in the flour and stir hard until a smooth, stiff dough forms. Cool slightly.
Heat the oil to 180 °C. Pipe lengths of dough through a star nozzle into the oil and fry for 2–3 minutes until golden; drain and dust with sugar.
For the chocolate, whisk the cornflour into a little cold milk. Heat the rest of the milk with the sugar and chocolate until melted.
Add the cornflour mixture and simmer, whisking, for 2–3 minutes until thick.
Serve the chocolate in cups with the warm churros for dipping.

How to make it lighter

Share a portion: 3 churros and half a cup of chocolate is a satisfying treat.
Make the chocolate with semi-skimmed milk and 80 g chocolate instead of 120 g.
Skip the sugar dusting on the churros — the chocolate is sweet enough.

History

Drinking chocolate arrived in Spain from Mexico in the 16th century, and by the 19th century dipping fried dough into thick chocolate had become a Madrid tradition. Today churros con chocolate are eaten all over Spain and much of Latin America.

Count it in one photo

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →