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Churros y Chocolate

Churros y Chocolate

Churros y Chocolate - crunchy and delicious and served with hot Spanish style chocolate!

Course Breakfast
Cuisine Spanish
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Author Manuela Zangara



  • 125 gms – 4 ½ oz. dark chocolate
  • 50 gms – ¼ cup sugar
  • 15 gms – 2 tbsp cornstarch
  • 500 ml – 2 cups milk
  • ¼ tsp cinnamon or to taste


  • 120 gms – 1 cup all purpose flour
  • 240 ml – 1 cup water
  • 2 tsp granulated sugar
  • 1 pinch salt
  • Granulated sugar for coating



  1. Dissolve the cornstarch in 2 tablespoon of the cold milk and keep it aside.
  2. Put the remaining milk and sugar in a pot and bring to a light boil. Add the chopped chocolate and cinnamon and mix well until dissolved.
  3. Add the cornstarch and milk mixture and cook for a couple of minutes, or until thickened to your liking.


  1. Put the water, salt and sugar in a pot and bring it to a boil
  2. Remove it from the fire and add all the flour. Mix well and quickly so you don’t get any lumps. Once you have a smooth dough, keep it aside to cool down.
  3. If you don’t have a churrera, you can use a piping bag.
  4. Fill a piping bag fitted with a 1M Wilton tip with the churro dough and pipe it into a pot filled with hot vegetable oil.  Cut out the churros every 18-20 cm and deep fry them until golden.  Then remove them with a slotted spoon and keep them on a plate covered with kitchen paper to drain the excess oil.
  5. When still warm, coat them generously with granulated sugar and serve immediately with the hot chocolate.

Recipe Notes

Make sure to use a cloth piping bag or a very resistant plastic one.  The dough is a bit tough and it would break the disposable plastic bags.