Try this simple recipe for delicious, sweet, and crispy churros dipped in chocolate.
- 1 cup of sugar
- 2 tablespoons cinnamon
- 4 tablespoons sugar
- 1 teaspoon kosher salt
- 2 cup of water
- 4 tablespoons vegetable oil
- 2 cup flour
- 12 or more cups of vegetable oil
- 2 ounces SoChatti Chocolate
Step 1. In a small bowl combine one cup of sugar and the cinnamon, then set aside for dipping the churros after frying. Line a plate or a baking tray with paper towels, for allowing the churros cool after frying.
Step 2. In a medium pan over medium heat with a wooden spoon stir together the 4 tablespoons of sugar, kosher salt, water, and 4 tablespoons of vegetable oil. Once the mixture comes to a boil, remove from the heat and stir in the flour. The mixture should form into a large ball, stir well to combine fully.
Step 3. Heat a large pan or deep fat fryer with the vegetable or peanut oil to 355 degrees F. Make sure you have 4 inches of oil in the pan or the fryer, so the churros are completely submerged while frying.
Step 4. While the oil is heating place the churros in a pastry bag or large Ziplock bag with a large star tip, remove the end of the bag with scissors. Pipe the dough directly over the oil, using scissors cut the churro, so it releases into the oil. If there is too much splashing, you can pipe them onto a plate and gently lower the churros into the oil with a spatula or carefully with your hand.
Step 5. Cook until the churros are golden brown and completely cooked in the center. (You might want to start with just one churro to test your oil temperature and time.) Once the churros are done, place them on the paper towel-lined plater or baking sheet to cool for 1 minute.
Step 6. After the churros have cooled for 1-minute roll each churro in the sugar/cinnamon mixture to coat fully.
Step 7. Place the churros on a medium size platter. Then pour 2 ounces of your SoChatti chocolate into a small dish and serve alongside the churros for dipping. (Churros are best served the same day they are made.)