Recipe courtesy of Bartaco

Churros with Chocolate Sauce

Getting reviews...
  • Level: Intermediate
  • Total: 2 hr 10 min
  • Prep: 20 min
  • Inactive: 1 hr 10 min
  • Cook: 40 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Churros: 

Chocolate Sauce:

Directions

  1. For the churros: Combine the butter, salt and 1 1/2 cups water in a medium pot. Bring to a low boil over medium heat. Gradually whisk in the flour, stirring constantly to incorporate. Switch to a wooden spoon and stir over medium heat until the batter is pasty and stiff and all the floury 'lumps' have been worked out, 7 to 9 minutes. 
  2. Transfer the batter to the bowl of a stand mixer with the dough hook attachment. Mix together the olive oil and eggs in a separate bowl. Turn the mixer on low and slowly add the oil and eggs to the batter. Increase the speed to medium and mix until smooth, 6 minutes. Remove the batter, cover and chill for at least 1 hour and up to 24 hours. 
  3. For the chocolate sauce: Bring the milk to a low simmer in a medium pot over medium heat. Stir in the red pepper flakes. 
  4. Thoroughly mix together the cream and cornstarch in a medium bowl or large measuring cup. Pour in a little of the hot milk and mix to temper the cream and cornstarch mixture, and then pour into the pot with the remaining milk. Bring the milk back to a simmer, stirring regularly, until thickened, 7 to 10 minutes. The mixture will require more stirring at the beginning than at the end. 
  5. Mix in the chocolate, sugar and cocoa powder. Remove the pot from the heat and let stand for about 10 minutes. 
  6. Whisk until smooth and thick. Stir in the rum. The sauce should not be very sweet. It should be thick enough - when hot - to coat the back of a spoon. 
  7. For cooking the churros: Add enough canola oil to fill a large pot one-third full. Place over medium heat and heat the oil to 350 degrees F. 
  8. Scoop the churro batter into a piping bag fitted with a wide, fluted tip. Pipe out four 6-inch lengths of batter directly into the oil. If it helps, you can pinch off the end of the churro with your fingers and gently drop the length of the churro dough into the oil. Fry, making sure they cook evenly on all sides, until brown and crispy, 6 to 8 minutes. Repeat with the remaining batter. 
  9. Meanwhile, mix together the sugar and cinnamon in a baking dish until blended. Add the cooked churros directly to the cinnamon-sugar and gently turn them so they get completely coated on all sides. Tap off the excess cinnamon sugar and transfer the hot, sugar-coated churros to a plate. Serve with a side of the chocolate sauce. 

Fudge Factor

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.