Churros with Chocolate Sauce

clock 20 minutes + 10 minutes bowl Serves 4


  • 1/2 cup white sugar
  • 1 1/2 tsp ground cinnamon
  • 1 1/2 Tbsp white sugar
  • 1/2 tsp salt
  • 2 Tbsp vegetable oil
  • 1 cup plain flour
  • 100 g milk chocolate, chopped
  • 1/2 cup cream
  • ice cream to serve
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  • 1. To make cinnamon sugar: combine 1/2 cup sugar and cinnamon in a shallow bowl. Set aside.

  • 2. To make churros: place 1 cup water, 1 1/2 Tbsp sugar, salt and 2 Tbsp vegetable oil in a small saucepan and whisk together. Place onto high heat and bring to a boil. Remove from heat, stir in the flour, mixing until it forms a ball.

  • 3. Half fill a large, heavy-bottomed saucepan with vegetable oil (approximately 8 cm) over high heat.

  • 4. Transfer the dough to a cloth pastry bag or heavy-duty plastic bag fitted with a large star tip.

  • 5. Pipe the dough over the pot of oil to a length of about 5cm, then using scissors or a sharp knife, cut it so it releases into the oil.

  • 6. Pipe 2-3 churros into the oil at a time, frying them until they are golden brown and cooked through. Transfer the churros to a paper towel lined plate to drain for 2 minutes. Then roll them in the cinnamon-sugar mixture, repeating the frying and coating process with the remaining dough.

  • 7. To make the chocolate sauce: place chocolate in a small bowl. Heat cream then pour over chocolate, stir until chocolate is melted. Place into a bowl to serve.

  • 8. Serve the churros with chocolate sauce and ice cream.

By Brett McGregor

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