Cinnamon churro bites with chocolate sauce are great for snack or dessert. Delicious and heart warming treats for you to enjoy.
Churros or a fried dough are a traditional snack in Spain and Portugal. It is usually eaten for breakfast, sprinkle with sugar and cinnamon powder then dip it in a chocolate sauce. These homemade cinnamon churros bites are crispy on the outside and soft on the inside that I really like.
Churros is the exact same dough as cream puffs but the difference is that you don’t bake it. You fry it instead, and there’s no filling. When you fry the churros, the heat of the oil must be at 360-375ºF. For the chocolate sauce, I made it with heavy cream and 4:6 ratio for dark chocolate and milk chocolate chips. If you are a chocolate lover, I recommend you to use dark chocolate chips instead so the chocolate will taste a little stronger.
In a saucepan combine water, butter, cooking oil, sugar, and salt. Bring to a boil. Then turn off the heat.
Add flour and whisk quickly until well combined. Then add beaten egg and stir vigorously with wooden spoon until uniform and shiny.
Scoop churro dough into a pastry bag with medium star tip.
In a pot heat the cooking oil and set the candy thermometer on the edge of the pot. Bring to 360-375ºF (180-190ºC). Pipe the churro dough into the hot oil with 2 inch length (cut with scissors). Fry every 5-6 pieces at a time for 2-3 minutes until golden brown.
In a bowl combine sugar and cinnamon powder. Stir until combined. Coat the churros with cinnamon sugar.
In a small saucepan heat the heavy cream until small bubble appear on the edge of the saucepan. Turn off the heat. Add to chocolate chips and stir until well combined.
Serve the cinnamon churro bites on a plate and enjoy with chocolate sauce.
Cinnamon Churro Bites with Chocolate Sauce
Ingredients
Churro Dough
- 140 g All Purpose Flour
- 60 g Butter
- 40 g Cooking Oil
- 1 Beaten Egg
- 250 ml Water
- 2 tbsp Sugar
- 1/4 tsp Salt
Cinnamon Sugar
- 1/2 cup Sugar
- 1 tsp Cinnamon Powder
Chocolate Sauce
- 50 g Bittersweet Chocolate Chips
- 100 ml Heavy Cream
Instructions
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In a saucepan combine water, butter, cooking oil, sugar, and salt. Bring to a boil. Then turn off the heat.
-
Add flour and whisk quickly until well combined. Then add beaten egg and stir vigorously with wooden spoon until uniform and shiny.
-
Scoop churro dough into a pastry bag with medium star tip.
-
In a pot heat the cooking oil and set the candy thermometer on the edge of the pot. Bring to 360-375ºF (180-190ºC). Pipe the churro dough with star-tipped piping bag into the hot oil with 2 inch length (cut with scissors). Fry every 5-6 pieces at a time for 2-3 minutes until golden brown. Set aside.
-
In a bowl combine sugar and cinnamon powder. Stir until combined. Coat the churros with cinnamon sugar.
-
In a small saucepan heat the heavy cream until small bubble appear on the edge of the saucepan. Turn off the heat. Add to chocolate chips and stir until well combined.
-
Serve the cinnamon churro bites on a plate and enjoy with chocolate sauce.
Recipe Notes
- In this recipe I use 4:6 ratio for dark chocolate and milk chocolate. You can change the ratio to your taste.
- You can substitute butter with cooking oil.
- Fry churro bites every 4-6 pieces at a time. The churros tend to stick with each other.
