I’ve wanted to make churros for a while now but somehow I kept putting it off. I wanted to do something different from the usual though. Traditional churros are dipped in a rich hot chocolate sauce but I thought it would be fun to try switching it up and doing chocolate batter churros with white chocolate sauce.
I guess no one has ever felt the need to mess with a classic like churros. There are probably some out there but I searched a lot and couldn’t find any recipes for churros with chocolate batter so I was going totally from square one to find the right recipe.
I went through quite a few batters trying to find the right texture and flavor. I finally found one that I was happy with. They are airy but not too fragile and they get the perfect crisp on the outside when you fry them.
They were really good. My 6-year-old sister Sophie really thought so. She’s had a thing for churros since she was a baby. Whenever my mom used to go to Costco she would get so excited to go because she knew she could get a “cheero”. To this day she still calls them “cheeros” and I think it’s so adorable.
Yep, she really liked them and she also helped me with the pictures. She loves to help me every once in a while and especially loves to see her hands in the pictures. She keeps saying things like “when I have a blog I’m going to call it (fill in the blank with something like Sophie Sparkle or Pretty Cupcake Puppies)”. She’s hilarious.
So, one downside, that I discovered the hard way after making way too many of them in my quest to find the perfect chocolate churro, is that they aren’t good leftover. If your family is anything like mine you live on leftovers. Baked goods have to at least be good for 48 hours or they don’t get made very often. The good news is that I solved the problem by toasting them up in the oven at 350 for about 8 minutes and they were nice and crunchy. Delicious in a totally different way.
These are surprisingly easy. So easy that I can’t believe I’ve never done them before. What’s wrong with me?
If you try them I’d love to hear how they turn out for you! Tag me on instagram @Gringaliciousblog or twitter @gringalicioustc.
- 1 1/2 cups sugar
- 1/2 cup water
- 1/2 cup milk
- 1/2 teaspoon salt
- 2 tablespoons butter
- 1 3/4 cup flour
- 1/3 cup cocoa
- 1 teaspoon vanilla
- 3 eggs
- peanut or vegetable oil for frying
- 1 teaspoon cinnamon
- 1 cup sugar
- 1 tablespoon cocoa
- 150g (about 3/4 cup) white chocolate
- 1/3 cup cream
- 1 teaspoon vanilla extract
- pinch of salt
- Combine sugar, water, milk, salt, and butter in a medium saucepan over medium heat. Heat until edges start to bubble then remove from heat. Immediately stir in vanilla, cocoa, and flour until the dough is smooth with no lumps. Beat in eggs until smooth.
- Combine cinnamon, sugar, and cocoa in a bowl and mix. Set aside.
- Heat 1 to 2 inches of oil in a large deep skillet over medium heat. Fill a pastry bag fitted with a star tip with batter and pipe churros into hot oil, about 6 inches long. Cook on each side until golden and lightly crisp. Remove to a plate lined with paper towels to absorb excess oil. Repeat for remaining batter.
- Toss in sugar mixture until all sides are coated and serve as soon as possible.
- Heat cream in a small saucepan over medium heat until very warm. Remove from heat and add salt, white chocolate, and vanilla and stir until melted and creamy.