Churros com Molho de Chocolate
Churros com Molho de Chocolate is a medium Spanish recipe that serves 4. 350 calories per serving. Recipe by Whisk Takers on YouTube.
Prep: 45 min | Cook: 12 min | Total: 1 hr 12 min
Cost: $6.35 total, $1.59 per serving
Ingredients
- 240 ml Water (room temperature)
- 2 tbsp Sugar (granulated)
- 0.5 tsp Salt (fine sea salt)
- 2 tbsp Unsalted Butter (cut into cubes)
- 1 cup All-Purpose Flour (plus 2 tbsp extra)
- 2 large Eggs (room temperature)
- 2 tsp Cornstarch (for sauce)
- 2 tbsp Water (for cornstarch slurry) (cold)
- 50 g Dark Chocolate (70% cacao) (chopped)
- 2 tbsp Sugar (for sauce) (granulated)
- 120 ml Milk (whole or 2%)
- 500 ml Vegetable Oil (for deep‑frying)
- 1 sheet Baking Paper (for shaping churros)
Instructions
Prepare the liquid base
Pour 240 ml of water into a saucepan, add 2 tbsp sugar and 0.5 tsp salt, stir until dissolved.
Time: PT2M
Melt butter
Add 2 tbsp butter (cubed) to the saucepan and heat over medium until fully melted, about 1 minute.
Time: PT1M
Temperature: medium heat
Incorporate flour
When the mixture is near boiling, add 1 cup flour plus 2 tbsp extra flour all at once. Stir vigorously with a wooden spoon until the dough pulls away from the sides and forms a smooth ball (3‑5 minutes).
Time: PT5M
Temperature: medium heat
Cool the dough
Transfer the dough to a clean bowl, spread it out to cool, and let it rest for 5 minutes.
Time: PT5M
Add first egg
Crack one egg into a separate bowl, whisk, then slowly pour half of it into the dough while mixing.
Time: PT2M
Add second egg
Crack the second egg directly into the dough and mix immediately until fully incorporated.
Time: PT2M
Adjust consistency with extra egg
Add the remaining half of the first beaten egg, mix, then if the dough is still too thick add the rest of the first egg. The final dough should be smooth, shiny, and thick enough to hold its shape.
Time: PT3M
Chill dough
Cover the bowl with cling film and refrigerate for 30 minutes (or overnight for best texture).
Time: PT30M
Temperature: refrigerator
Prepare chocolate sauce – slurry
Mix 2 tsp cornstarch with 2 tbsp cold water in a small cup until smooth; set aside.
Time: PT1M
Melt chocolate
Place 50 g chopped dark chocolate, 2 tbsp sugar and 120 ml milk in a thick‑bottom saucepan. Heat over low, stirring gently until fully melted and smooth.
Time: PT5M
Temperature: low heat
Thicken sauce
Stir the cornstarch slurry into the melted chocolate mixture, continue cooking for 1‑2 minutes until the sauce thickens to a creamy consistency.
Time: PT2M
Temperature: low heat
Heat oil for frying
Pour 500 ml vegetable oil into a deep frying pan, heat over medium‑low for 3‑4 minutes until shimmering (test with a wooden stick – bubbles should form).
Time: PT4M
Temperature: medium‑low
Pipe churros
Transfer chilled dough to a plastic bag, snip a small corner, and pipe 8‑10 cm strips onto baking paper (or directly into oil). Use a French star tip if available for classic shape.
Time: PT5M
Fry churros
Carefully slide the piped dough into the hot oil. Fry until golden‑brown and crispy, about 2 minutes per side. Remove with tongs and drain on paper towels.
Time: PT4M
Temperature: medium‑low
Serve
Serve the churros hot, accompanied by the warm chocolate sauce for dipping.
Time: PT1M
Nutrition Facts
- Calories
- 350
- Protein
- 5 g
- Carbohydrates
- 45 g
- Fat
- 15 g
- Fiber
- 2 g
Dietary info: Vegetarian
Allergens: Eggs, Milk, Wheat (gluten), Soy (possible in chocolate)
Ingredient Substitutions
- Instead of Sugar: honey, maple syrup
- Instead of Unsalted Butter: margarine, vegetable oil
- Instead of All-Purpose Flour: bread flour
- Instead of Eggs: flax egg, applesauce
- Instead of Cornstarch: all-purpose flour
- Instead of Dark Chocolate (70% cacao): milk chocolate, semi-sweet chocolate
- Instead of Sugar (for sauce): brown sugar
- Instead of Milk: non‑dairy milk
- Instead of Vegetable Oil: canola oil, peanut oil
Equipment Needed
- Saucepan (thick‑bottom)
- Wooden Spoon
- Mixing Bowl
- Whisk
- Hand Mixer or Stand Mixer with dough hook (optional)
- Plastic Bag (for piping)
- French Star Tip (piping) (optional)
- Baking Paper (parchment)
- Frying Pan (deep)
- Tongs or Slotted Spoon
- Thermometer (optional) (optional)
- Paper Towels
Critical Steps — Do Not Skip
- Stirring the flour mixture until it pulls away from the pan forming a smooth ball
- Ensuring the dough is smooth and glossy after adding eggs
- Heating oil to the correct temperature before frying
- Frying until churros are golden‑brown without burning
Chef Tips from the Video
- Use a French star tip for authentic ridged churros shape.
- For extra flavor, add a pinch of cinnamon to the dough before piping.
- Dust fried churros with a mixture of sugar and cinnamon while still warm.
Troubleshooting
Dough is too thick and hard to pipe
Add a tablespoon of warm water or a little more beaten egg, mix until the dough becomes pliable.
Oil is not hot enough; churros absorb oil
Test the oil with a wooden stick; if bubbles form slowly, increase heat slightly and wait until it shimmers.
Chocolate sauce becomes grainy
Whisk continuously while adding the cornstarch slurry and keep the heat low; if lumps persist, strain through a fine sieve.
Storage
Refrigerator: Chocolate sauce: up to 3 days in an airtight container. Fried churros: store in a sealed container for up to 1 day, reheat briefly before serving.
Freezer: Unfried churros can be frozen for up to 1 month; thaw and fry when needed.
Room temperature: Freshly fried churros are best eaten immediately; they soften after a few hours.
Make-Ahead Tips
- Chill the dough overnight for extra crispness; pipe and freeze raw churros, then fry directly from frozen.
- Prepare the chocolate sauce up to 2 hours ahead and reheat gently before serving.
Frequently Asked Questions
What is the cultural significance and history of churros in Spanish cuisine?
Churros originated in Spain as a simple street‑food snack, traditionally eaten for breakfast dipped in hot chocolate. They spread to Latin America during colonization and are now a beloved treat at fairs, carnivals, and cafés across the Spanish‑speaking world.
What are the traditional regional variations of churros in Spanish cuisine?
In Spain, churros can be thin‑striped (churros de barquillo) or thick‑cylindrical (churros de patata). Some regions add anise or cinnamon to the dough, while others serve them plain with thick hot chocolate.
How are churros traditionally served in Spain?
They are typically served hot, dusted with sugar, and accompanied by a thick, rich chocolate dipping sauce called "chocolate a la taza". In some cafés they are offered with a side of café con leche.
On what occasions are churros commonly enjoyed in Spanish culture?
Churros are popular at breakfast, after midnight celebrations, festivals, and as a snack during fairs. They are also a staple at Christmas markets and family gatherings.
What makes churros special in Spanish cuisine compared to other fried doughs?
The unique combination of a simple water‑flour‑egg dough, the piping technique that creates ridged surfaces, and the tradition of serving them with thick, sweet chocolate distinguishes churros from other fried pastries.
What are the most common mistakes to avoid when making churros?
Common errors include over‑mixing the dough, frying at too high a temperature (causing burnt outsides and raw interiors), and not letting the oil reach the proper heat before adding the dough. Follow the critical steps for best results.
Why does this churro recipe use a chilled dough instead of cooking the dough directly?
Chilling the dough firms it up, making it easier to pipe and helping the churros retain their shape during frying, resulting in a crisp exterior and airy interior.
Can I make the chocolate sauce ahead of time and how should I store it?
Yes, prepare the sauce up to two hours in advance, let it cool, then refrigerate in an airtight container. Reheat gently over low heat, adding a splash of milk if it thickens too much.
What texture and appearance should I look for when frying churros?
The churros should turn a uniform golden‑brown color, be crisp on the outside, and hollow inside. They will float to the surface shortly after being placed in the oil.
What does the YouTube channel Whisk Takers specialize in?
The YouTube channel Whisk Takers focuses on approachable home‑cooking tutorials, emphasizing classic techniques, quick tips, and creative twists on beloved comfort foods.
How does the YouTube channel Whisk Takers' approach to Spanish cooking differ from other cooking channels?
Whisk Takers blends clear, step‑by‑step instructions with humor and practical shortcuts, such as using a plastic bag as a makeshift piping bag, making traditional Spanish recipes like churros accessible to busy home cooks.
Last updated: September 6, 2026
