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Churros con chocolate is Spain's most iconic breakfast and late-night indulgence, a ritual ingrained in Spanish life from the traditional churrerias of Madrid to the beachside bars of Andalusia. The churros themselves are made from a simple scalded flour and water batter piped through a star-shaped nozzle into hot oil, creating ridged golden sticks with a crisp exterior and soft, chewy center. The hot chocolate served alongside is nothing like drinking chocolate - it is an intensely dark, thick, almost pudding-like sauce made from dark chocolate and milk thickened with cornstarch, designed specifically for dipping. Rolling the freshly fried churros in sugar while still hot is the finishing touch.
Prep
15 min
Cook
25 min
Total
40 min
Servings
4 srv
Difficulty
Medium
Calories
420 kcal
For 4 serving(s)
Per serving
Make the churro dough: bring the water and salt to a rolling boil. Remove from heat and pour all at once over the flour, stirring vigorously with a wooden spoon until a smooth, stiff dough forms. Allow to cool for 5 minutes.
Heat the oil for frying to 180°C (355°F) in a deep pan. Fill a piping bag fitted with a large star nozzle with the dough.
Pipe 15-20cm lengths of dough directly into the hot oil, cutting with scissors. Fry in batches for 3-4 minutes per side until deep golden and crisp.
Drain on paper towels, then immediately roll in the granulated sugar while still hot.
Make the hot chocolate: heat the milk to just below boiling. Add the chopped dark chocolate, cocoa powder, and sugar. Whisk until smooth. Stir the cornstarch with a splash of cold milk, then add to the hot chocolate mixture and cook over medium heat, stirring constantly, for 3-4 minutes until the chocolate thickens to a dipping consistency.
Serve the churros immediately alongside the thick hot chocolate sauce for dipping.
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