Churros with Chocolate Dipping Sauce


I’m on a self-imposed macaron break. At the end of next week I’m catering an event that is predominantly Greek food and a few batches of my macarons because they are the perfect little treat.

Combine this macaron break with my love for just about anything Spanish and you get these churros with the richest, creamiest chocolate dipping sauce you can possibly imagine.


I was actually inspired to make these churros because the owners of my favourite restaurant in town are opening up two new restaurants this winter, one of which will be a churro bar.


I don’t actually think before making these that I’d ever had a churro.


I know. Who am I?


So I went on a little churro quest online and found a recipe for these that I thought I’d try out.



They’re goooood. Crunchy on the outside, light and fluffy on the inside with a hint of orange from the zest in the batter.


These churros furthered my love for all things Spanish.


Add in the chocolate dipping sauce and you’ll be dreaming of nights on the streets of Barcelona.



Churros with Chocolate Dipping Sauce: 



  • 175g all-purpose flour
  • 1/4 tsp. baking powder
  • 100g unsalted butter, diced
  • 3 eggs, beaten
  • Zest of 1/2 orange
  • Sunflower oil, for frying
  • Sugar, for coating

Chocolate Dipping Sauce: 

  • 4 oz. bittersweet chocolate, chopped
  • 1 cup milk
  • Pinch kosher salt
  • 1/4 cup heavy cream
  • 2 tsp. cornstarch



  1. Sift together the flour and baking powder. Put the butter in a pan with 200ml cold water and a pinch of salt. Cook over a medium heat until the butter melts, then bring to the boil. Remove from the heat and add the flour. Beat with a wooden spoon until smooth.
  2. Transfer to a bowl and leave to cool for 2 minutes. Gradually beat in the eggs until smooth. Stir in the orange zest, cover the bowl and set aside to rest for 30 minutes.
  3. Pour enough oil into a large saucepan until one-third full. Place over a medium heat until the oil reaches 180°C. Spoon the batter into a piping bag fitted with a large star-shaped nozzle. Pipe 2 or 3 finger-length pieces directly into the oil, snipping off each with scissors. Cook for about 45 seconds each side, until golden. Remove with a slotted spoon, drain on kitchen paper and sprinkle with sugar. Repeat until all the batter is used. Serve with chocolate dipping sauce.

Chocolate Dipping Sauce:

  1. In a small saucepan, combine the chocolate, milk and salt. Cook over medium heat, stirring frequently, until the chocolate has melted. Whisk cornstarch into heavy cream and add to milk/chocolate mixture. Bring to a boil, stirring constantly and let cook for a further 30 seconds. The sauce will thicken and get darker. Remove from heat then transfer to another bowl for dipping.


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