Joanne Weir Follow @ChefJoanneWeir

Churros con Chocolate

Churros con Chocolate


2 cups water
1 Tbsp sunflower or olive oil
1/4 tsp salt
2 cups flour
caster sugar
oil for deep frying

Chocolate Sauce
4 oz dark chocolate, chopped
4 1/4 cup milk
1 Tbsp cornstarch
4 Tbsp sugar


Place water, olive oil, and salt in a saucepan and bring to a boil. Add the flour all at once and stir vigorously with a wooden spoon until a ball forms.

Cool slightly. Using a churro maker, press the dough out in 4 inch strips (which may be made in the shape of loops). The fluted shape is essential, otherwise the pastries will turn out hard and doughy.  A pastry bag with a fluted tip can also be used (pipe dough directly into hot oil).

Heat the frying oil, at least 1/2 inch deep, in a skillet to 375°.  Reduce the heat to medium and fry the churros, turning once, until they barely begin to color, 3-4 minutes, turning once.  Remove with a slotted spoon and drain.  Roll in caster sugar while still warm.

For the chocolate sauce place the chocolate and half the milk in a pan and heat.  Dissolve the cornstarch in the rest of the milk and mix into the chocolate together with the sugar.  Continue heating the mixture on a low heat stirring constantly.  Once the mixture has thickened remove from the heat and whisk until really smooth and serve with the warm churros.