Churros with Bittersweet Chocolate Sauce

Name: Churros with Bittersweet Chocolate Sauce
Yield: Makes about 26
Ingredients: ½ vanilla bean, split lengthwise; 1 cup heavy cream; 5 tablespoons dark brown sugar; 1 tablespoon unsweetened cocoa powder; 1 teaspoon espresso powder; ⅛ teaspoon kosher salt; 3 ounces unsweetened chocolate, chopped; 1 tablespoon ground cinnamon (preferably Ceylon); 1 tablespoon plus 1 cup organic sugar; ½ vanilla bean, split lengthwise; ½ cup milk; 6 tablespoons unsalted butter; 1 teaspoon kosher salt; 1 cup all-purpose flour; 3 large eggs; Vegetable oil (for frying; about 12 cups); Mexican Hot Chocolate (for serving; optional); A pastry bag and a large closed star tip; deep-fry thermometer

By Rick Martinez

September 4, 2021

Photo by Laura Murray, Styling by Judy Mancini

Dusted in cinnamon-sugar, plunged into a rich chocolate sauce, and served with Mexican Hot Chocolate, there is no incorrect time of day for churros. Precision is crucial in this recipe, starting with the shape of the pastry tip used to pipe the eggy batter through on its way into hot frying oil. If the tip isn’t rounded or in a star pattern, the churros may break as you’re frying them (we used size 845 tips). Keep in mind that if you’re using a tip with a wider or narrower opening, the cook times may vary. And, no matter the size, be careful to not crowd the pan because the dough will expand as it fries. Finally, the type of sugar you toss the churros in just before serving matters, too. Conventional granulated is too fine (it can get clumpy) and raw sugar is too coarse (it won't stick to the churros) so recipe developer Rick Martinez recommends using organic unrefined cane sugar, which offers the right amount of texture and a little warm, molasses flavor, thanks to how it’s processed. Watch Rick break down how to make this churros recipe in this helpful video.

Editor’s note: This recipe was originally published on May 1, 2017.

Recipe notes