EASY HOMEMADE CHURROS WITH CHOCOLATE SAUCE
All it takes is five ingredients and 15 minutes for DIY churros paired with quick and easy chocolate sauce for dipping.
Provided by Kelly Senyei
Time 30m
Number Of Ingredients 10
Steps:
- In a small, shallow bowl, stir together the sugar and cinnamon.
- In a small saucepan over medium heat, whisk together the water, sugar, salt and vegetable oil. Bring the mixture to a boil then remove it from the heat. Stir in the flour, mixing until it forms a smooth ball.
- Heat 3 to 4 inches of vegetable oil in a large, heavy-bottomed stockpot set over medium-high heat until it reaches 375ºF. (There should be a minimum of 3 inches above the oil to prevent it from bubbling over.) Line a plate with paper towels.
- Transfer the dough to a cloth pastry bag or heavy-duty plastic bag fitted with a large star tip (optional).
- Pipe the dough over the pot of oil to a length of about 4 inches, then using scissors or a sharp knife, cut it so it releases into the oil. (Stand back to avoid any splatters.) Pipe two to three churros into the oil at a time, frying them until they're golden brown and cooked through.
- Transfer the churros to the paper towel-lined plate to drain for 2 minutes, then while they are still hot, roll them in the cinnamon-sugar mixture. Repeat the frying and coating process with the remaining dough.
- Place the chopped chocolate in a small bowl.
- Warm the heavy cream in small saucepan. (Do not let it boil.) Pour the heavy cream over the chopped chocolate. Let it sit for 1 minute then stir to combine.
- It's important to use a cloth or heavy-duty plastic pastry bag, as a regular resealable plastic bag is not thick enough and will split open if you try to pipe the churro dough through it.
- The chocolate sauce will thicken as it cools, so it's best to make it right before you're ready to serve it with the churros.
- A pastry tip isn't essential, however using the large star-shaped tip will give the churros the textured lines characteristic of classic churros.
- This churro recipe can be easily doubled.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Nutrition Facts : Calories 216 kcal, Carbohydrate 26 g, Protein 2 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 16 mg, Sodium 124 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving
DELICIOUS CHURROS WITH CHOCOLATE SAUCE RECIPE BY TASTY
Here's what you need: water, oil, sugar, salt, all purpose flour, egg, unsweetened cocoa powder, sugar, salt, water, vanilla extract, ground cinnamon, sugar
Provided by Sabih Hasan
Yield 24 servings
Number Of Ingredients 13
Steps:
- Add water, oil, sugar, and salt into a saucepan and bring to a boil. Whisk until combined. Take off heat once combined.
- Add flour and mix with a wooden spatula until dough forms. Let cool.
- Beat an egg into the dough mixture thoroughly.
- Fill dough into a pastry bag with a star tip or into a zipper storage bag with the corner tip cut off.
- Squeeze dough into hot oil and cut off about every 3-4 inches. Fry until golden-brown, about 6 minutes. Immediately place into the cinnamon sugar mixture.
- For chocolate sauce, combine cocoa powder, sugar, salt, vanilla, and water in a saucepan. Bring to a boil whisking constantly. Let cool.
- Enjoy!
Nutrition Facts : Calories 73 calories, Carbohydrate 11 grams, Fat 2 grams, Fiber 0 grams, Protein 1 gram, Sugar 6 grams
CHOCOLATE HAZELNUT CHURROS BY TASTY MIAM RECIPE BY TASTY
Here's what you need: warm water, sugar, canola oil, flour, eggs, cinnamon, chocolate hazelnut spread, oil
Provided by Tasty
Categories Desserts
Yield 8 churros
Number Of Ingredients 8
Steps:
- In a saucepan, combine water, sugar and canola (or rapeseed) oil. Bring to a boil then remove from heat.
- Add the flour and stir vigorously until mixture forms a smooth paste. (Make sure you beat out all bubbles.)
- Add the eggs and stir until mixture becomes smooth.
- Spoon the dough into a piping bag with a star-shaped tip.
- NOTE: Really push the mixture down in the bag to eliminate air bubbles!
- Pipe strips onto a baking sheet lined with parchment paper.
- Place in freezer for 45 minutes.
- Heat oil in a large pot to 350˚F (180˚C).
- Fry the churros until golden brown, then drain on paper towels.
- Using a straw, poke a hole through each churro to create room for the filling.
- Immediately sprinkle with a bit of cinnamon and sugar.
- Spoon chocolate hazelnut spread into a piping bag.
- Pipe filling into churros.
- Enjoy!
Nutrition Facts : Calories 149 calories, Carbohydrate 14 grams, Fat 8 grams, Fiber 0 grams, Protein 3 grams, Sugar 0 grams
CHURROS WITH CHOCOLATE DIPPING SAUCE
Lengths of tasty choux pastry are fried until crisp, rolled in cinnamon sugar and served with a luxurious chocolate sauce.
Provided by Katerina | Easy Weeknight Recipes
Categories Dessert
Time 30m
Number Of Ingredients 11
Steps:
- In a mixing bowl, whisk together the flour, baking powder, and salt.
- To the flour mixture, add the oil and water and mix until just combined. The dough will be thick and sticky.
- Transfer the dough to a piping bag fitted with a 1/3-inch star tip nozzle.
- Place a heavy-bottomed pot over medium-high heat and add 2-inches of oil.
- Allow oil to heat up to 340°F.
- Pipe in 6-inch lengths of dough into the oil, snipping off with a scissor. Only cook 3 to 4 per batch.
- Cook each churro for 2 to 5 minutes, or until golden brown. Roll occasionally during cooking.
- Place the cooked churros on a paper-lined plate to drain off any excess oil.
- To make the coating, combine the sugar and cinnamon in a shallow plate. Roll each churro in the cinnamon-sugar until completely coated.
- Make the chocolate sauce by melting the chocolate and cream together using a double boiler. You can also microwave the chocolate and heavy cream in 30-second bursts. Make sure to use a microwave-safe bowl. Stir the sauce after each burst, and continue to microwave until melted and smooth.
- Once completely melted and smooth, stir in the vanilla extract and serve with the churros!
Nutrition Facts : Calories 148 kcal, Carbohydrate 17 g, Protein 2 g, Fat 8 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 12 mg, Sodium 165 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
HOW TO MAKE PERFECT CHURROS EVERY TIME RECIPE BY TASTY
Churros, the delectable, deep-fried pastry, are gooey and soft on the inside, with ridges on the outside that gather pockets of cinnamon and sugar and help to give that classic crunch. Here is Tasty's ultimate recipe for the perfect churro!
Provided by Aleya Zenieris
Time 50m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Make the chocolate dipping sauce: Add the chocolate chips to a medium bowl and set aside.
- In a small saucepan, heat the cream over medium heat until beginning gently simmer. Add the cayenne and cinnamon, then remove the pot from the heat.
- Pour the hot cream mixture over the chocolate, then let sit for 2-3 minutes to soften the chocolate. Whisk until the chocolate is completely melted and smooth. Cover the bowl with plastic wrap and keep warm until ready to serve.
- Make the churros: Fill a 12-inch cast iron skillet with 1½ inches of canola oil. Heat over medium heat until the temperature reaches 370°F (188°C). Line a baking sheet with 2 layers of paper towels and set a wire rack on top.
- Meanwhile, in a small stainless steel saucepan, combine the water, milk, 1 tablespoon sugar, the salt, butter, and vanilla bean seeds and pod. Bring to a boil over medium heat.
- Once boiling, remove the vanilla bean pod, then add the flour all at once. Reduce the heat to medium-low and stir with a wooden spoon until the dough comes together in a ball and no longer sticks to the pan, about 5 minutes.
- Immediately transfer the dough to the bowl of a stand mixer fitted with the paddle attachment and let cool for 5 minutes.
- With the mixer running on medium speed, add the eggs, 1 at a time, and beat until completely incorporated before adding the next, scraping down the sides and bottom of the bowl as needed. The dough should be smooth and creamy, like a thick custard.
- Transfer the dough to a piping bag fitted with a 6B open star tip. Let the dough rest for 5 minutes.
- In a medium bowl, mix together the remaining ½ cup sugar and the cinnamon.
- Working in batches of about 4 churros at a time to avoid overcrowding the pan, pipe the dough into the hot oil in 5-6-inch lengths, using a pair of kitchen scissors to snip off the dough at the end of the piping tip. Cook, turning the churros frequently, until golden brown all over, 3-4 minutes. Transfer to the wire rack to drain for about 15 seconds, then toss in the cinnamon sugar until well coated. Transfer to a serving dish. Repeat with the remaining churros, letting the oil return to temperature between batches.
- Serve the churros immediately with the chocolate sauce for dipping.
- Enjoy!
Nutrition Facts : Calories 671 calories, Carbohydrate 70 grams, Fat 41 grams, Fiber 4 grams, Protein 14 grams, Sugar 37 grams
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