Chocolate churros with chocolate & salted caramel sauce
Authentic Spanish Chocolate churros with chocolate & salted caramel sauce — a delicious dessert dish with 13 ingredients. Quick and easy to make at home.
20
Prep Time (min)
30
Cook Time (min)
4
servings
400
Calories/serving
Hard
Difficulty
Ingredients
- For frying Sunflower Oil
- To serve Ice Cream
- 120 g Muscovado Sugar
- 60 g Butter
- 250 ml Double Cream
- 100 g Dark Chocolate
- 100 g Golden Caster Sugar
- 2 teaspoon Cinnamon
- 200 g Plain Flour
- 50 g Cocoa Powder
- 1 teaspoon Baking Powder
- 1 teaspoon Vanilla Extract
- 50 g Melted Butter
Instructions
3 steps · ~50 minutes total
Step 1
To make the sauce, tip the sugar and butter into a saucepan and bring to a simmer until the sugar has melted, then stir in the cream and simmer until you have a smooth sauce, about 2-3 mins. Remove from the heat, stir through a pinch of sea salt and the chocolate, and continue to stir for 2-3 mins, or until it has completely melted. Keep warm or leave to cool for reheating later. For the coating, mix the sugar with the cinnamon and a small pinch of fine sea salt and set aside.
15 minutesKeep the heat low — gentle bubbles, not a rolling boil.Step 2
For the churros, tip the flour, cocoa, baking powder and a large pinch of salt into a bowl. Add the vanilla extract and melted butter, then carefully pour in 250-300ml boiling water and whisk to make a smooth, very thick batter. Leave to cool for a few minutes, then scrape the mixture into a piping bag fitted with a medium star nozzle.
10 minutesUse a large pot to prevent boiling over. Add salt to the water for extra flavor.Step 3
Tip sunflower oil into a deep-fat fryer following the manufacturer’s instructions, or a heavy-based pan, ensuring it is no more than a third full. Heat to 170C, or until a cube of bread dropped in browns in 30 seconds. Pipe 12-15cm lengths of dough into the oil, snipping off the end of each one with a pair of scissors as you go. Pipe four or five at a time and cook for around 4 mins, or until golden and crisp, turning them with tongs or a slotted spoon as they cook. Remove from the oil and place on a wire rack. Repeat with the rest of the dough. Leave to cool if reheating later, otherwise roll the churros in the cinnamon sugar and serve immediately with the warm chocolate sauce and ice cream. To reheat the churros, put on a tray and bake for 5-8 mins, then roll in the sugar coating. Meanwhile, warm the sauce in a pan and serve alongside for dipping.
25 minutesTest the oil temperature with a small piece of food — it should sizzle immediately.
💡 Tips & Tricks
🔄 Variations
Storage & Reheating
Refrigerator
Up to 5 days in an airtight container
Freezer
Up to 3 months — thaw overnight in fridge
Bring to room temperature before serving for best flavor and texture.
What to Serve With
Complete your spanish meal with these perfect pairings:
About This Dish
Chocolate churros with chocolate & salted caramel sauce is a beloved dish from Spanish cuisine, originating in Spain. With a total preparation time of about 50 minutes, it makes for a satisfying weeknight dinner.
Spanish cuisine celebrates fresh, seasonal ingredients cooked with simplicity and flair. From tapas culture to regional specialties, Spain's food traditions are deeply rooted in community and celebration.
This recipe is rated hard difficulty and uses 13 ingredients. Experienced cooks will appreciate the technique involved.
Frequently Asked Questions
Churros are made from a simple dough consisting of flour, water, salt, and sometimes sugar. The dough is piped into hot oil and fried until crispy.
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Nutrition Facts
4 serving(s) per recipe
* Percent Daily Values are based on a 2,000 calorie diet. Values are approximate and may vary based on ingredients used.
