Churros Y Chocolate | Community Recipes | Nigella's Recipes (2024)

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Introduction

This recipe comes from Mexican Food Made Simple - many thanks to Thomasina Miers for her kind permission to reproduce this recipe for everyone to try!

Ingredients

Serves: makes 16 long sticks

MetricCups

For the Churros

90 grams caster sugar
1 tablespoon ground cinnamon
125 grams plain flour
125 grams self-raising flour
1 pinch of sea salt
2 tablespoons olive oil
1 litre sunflower oil (for frying)

For the Chocolate Sauce

200 grams dark chocolate (roughly chopped)
50 grams milk chocolate (roughly chopped)
2 tablespoons golden syrup
300 millilitres double cream

For the Churros

3⅙ ounces superfine sugar
1 tablespoon ground cinnamon
4⅖ ounces all-purpose flour
4⅖ ounces self-rising flour
1 pinch of sea salt
2 tablespoons olive oil
1⅘ pints vegetable oil (for frying)

For the Chocolate Sauce

7 ounces bittersweet chocolate (roughly chopped)
1¾ ounces milk chocolate (roughly chopped)
2 tablespoons golden syrup or light corn syrup
11 fluid ounces heavy cream

Method

Churros Y Chocolate is a community recipe submitted by webmistress and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Mix the sugar and cinnamon together and set aside.

Make the chocolate sauce. Put all the chocolate in a heavy bottomed saucepan with the golden syrup and cream and heat over a low heat, stirring continuously, to melt the chocolate, being careful not to let it burn. Alternatively, heat with short bursts in the microwave, stirring between each burst.

Sift the flours with a good pinch of salt into a metal or heatproof bowl and make a well in the centre.

In a separate bowl, mix the olive oil and 450ml boiling water together, and pour into the well, beating it well with a fork to get rid of any lumps. The dough should be slightly soft and sticky to touch. Let it rest for 10 minutes.

Fill a large, heavy bottomed saucepan with the sunflower oil - it should be about one-third full. Heat the oil to 170C or until a small piece of bread browns in less than 30 seconds.

Add the dough to a piping bag with a star-shaped nozzle and squeeze out churros directly into the hot oil, cutting them with a pair of scissors into the length you want. Be careful not to cook more than three at any one time, or they will all stick together. Fry for about 3 to 4 minutes until crispy and golden. Remove from the oil with a slotted spoon and drain on kitchen paper. Sprinkle with the cinnamon sugar. Reheat the chocolate sauce and pour into little cups for dipping with the churros.

Mix the sugar and cinnamon together and set aside.

Make the chocolate sauce. Put all the chocolate in a heavy bottomed saucepan with the golden syrup or light corn syrup and cream and heat over a low heat, stirring continuously, to melt the chocolate, being careful not to let it burn. Alternatively, heat with short bursts in the microwave, stirring between each burst.

Sift the flours with a good pinch of salt into a metal or heatproof bowl and make a well in the centre.

Fill a large, heavy bottomed saucepan with the vegetable oil - it should be about one-third full. Heat the oil to 170C or until a small piece of bread browns in less than 30 seconds.

Additional Information

Devour this plain or stuffed with chocolate sauce - either way, they are the most decadent thing you could wish for.

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Tell us what you think

What 3 Others have said

This is a really good churros recipe. If you don't want to bother with the chocolate sauce, churros are just as delicious dunked into a cup of hot chocolate, as in Spain, or even in a cup of coffee.
Posted by elcampellomerrily on 8th August 2014
This recipe is best ever with the right texture of Churros that should be. Thank you very much
Posted by Jubjaeng on 1st May 2014
I made these on Sunday and boy are they GOOD! So easy to make, a little messy but thats half the fun. Seriously yummy, you must give it a try. I didn't do the chocolate sauce as I didnt have the ingredients so I melted down some chocolate and hazlenut spread instead, it was outrageously sweet. Next time won't bother with a dip of any kind as they are good enough on their own.
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