Churros with dark chocolate sauce

For 25 pieces
  • 275 g sugar
  • salt
  • 100 g + 1 level tablespoon cocoa powder
  • 400 g flour
  • 75 ml Oil
  • 1 l Oil for deep-frying
  • Disposable piping bags
very easy
For the chocolate sauce, bring 125 ml of water, 125 g of sugar and a pinch of salt to the boil in a saucepan. Stir in 100 g cocoa with a whisk, simmer for 3–4 minutes while stirring. Set aside, stirring occasionally.
For the churros, put the flour in a bowl. Briefly bring 500 ml water, 75 ml oil and 1/2 teaspoon salt to the boil. Pour over the flour and immediately knead into a smooth dough using the dough hook of the hand mixer.
Heat the oil to approx. 180 ° C for deep-frying. Fill the dough in portions into a piping bag with a large star nozzle. Carefully spray the dough directly into the hot oil in approx. 10 cm long strands. Approx. Bake for 5 minutes until golden brown.
Remove with a slotted spoon and let drain well on kitchen paper. Mix 150 g sugar and 1 tbsp cocoa powder. Turn the churros in cocoa sugar. Serve with chocolate sauce.
1 piece approx:
  • 160 kcal
  • 670 kJ
  • 3 g protein
  • 6 g fat
  • 24 g carbohydrates


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