Churros with hot chocolate

True indulgence doesn't get much better than this. Dipping fried doughy goodness into rich hot chocolate.Yum!

  • 40 mins cooking
  • Serves 6
  • Print
There is some debate about the origins of this delightful doughnut-like sweet. Some say Spanish or Portuguese, some say South American. We're just happy they were invented at all, because life is just a little bit sweeter with churros.


Churros with hot chocolate
  • 100 gram (3 ounces) butter
  • 1 cup (250ml) water
  • 1 cup (150g) plain (all-purpose) flour
  • 3 eggs
  • vegetable oil, for deep-frying
  • 1/3 cup (75g) caster (superfine) sugar
  • 1 teaspoon ground cinnamon
  • 180 gram (6 ounces) dark eating (semi-sweet) chocolate
  • 1 litre (4 cups) milk
  • 1 cup (250ml) water
  • 1/2 cup (110g) caster (superfine) sugar
  • 1/3 cup (35g) cocoa powder


Churros with hot chocolate
  • 1
    Chop butter. Bring butter and the water to the boil in medium saucepan. Add sifted flour; beat with a wooden spoon over heat until mixture comes away from base and side of the pan and forms a smooth ball.
  • 2
    Transfer mixture to small bowl; beat in eggs, one at a time, on medium speed with electric mixer about 1 minute or until mixture becomes glossy.
  • 3
    For the hot chocolate, break chocolate into large saucepan; add milk, the water, sugar and sifted cocoa. Whisk over low heat until chocolate is melted. Keep warm over very low heat.
  • 4
    Heat oil in large wide saucepan. Spoon mixture into piping bag fitted with 1cm (½-inch) fluted tube. Squeeze 15cm (6-inch) lengths of dough into the hot oil; cut off with a sharp knife or scissors. Deep-fry about four strips at a time, about 2 minutes each side or until browned lightly and cooked through. Drain churros on absorbent paper. Toss hot churros in combined sugar and cinnamon.
  • 5
    Serve churros immediately with small bowls or large cups of hot chocolate for dipping.

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