Chocolate churros with chocolate & salted caramel sauce
Chocolate churros with chocolate & salted caramel sauce from Spain. Times were inferred from the source steps.
Imported from TheMealDB. Times and card copy were filled in for this listing, not kitchen-tested.
0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.
- Prep
- 10 min
- Cook
- 18 min
- Total
- 28 min
- Difficulty
- A bit of work
- Spice
- No chilli
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Chocolate churros with chocolate & salted caramel sauce is listed as dessert from Spain. The steps below are the imported TheMealDB method, not an editorial rewrite. Times shown were read from those steps.
Ingredients
- Sunflower Oilto taste
- Creamto taste
- Sugar120 g
- Butter60 g
- Cream250 ml
- Dark Chocolate100 g
- Sugar100 g
- Ground Cinnamon9.9 ml
- Wheat flour200 g
- Cocoa Powder50 g
- Baking Powder4.9 ml
- Vanilla4.9 ml
- Melted Butter50 g
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
To make the sauce, tip the sugar and butter into a saucepan and bring to a simmer until the sugar has melted, then stir in the cream and simmer until you have a smooth sauce, about 2-3 mins. Remove from the heat, stir through a pinch of sea salt and the chocolate, and continue to stir for 2-3 mins, or until it has completely melted. Keep warm or leave to cool for reheating later. For the coating, mix the sugar with the cinnamon and a small pinch of fine sea salt and set aside.
6 minStep 2
For the churros, tip the flour, cocoa, baking powder and a large pinch of salt into a bowl. Add the vanilla extract and melted butter, then carefully pour in 250-300ml boiling water and whisk to make a smooth, very thick batter. Leave to cool for a few minutes, then scrape the mixture into a piping bag fitted with a medium star nozzle.
Step 3
Tip sunflower oil into a deep-fat fryer following the manufacturer’s instructions, or a heavy-based pan, ensuring it is no more than a third full. Heat to 170C, or until a cube of bread dropped in browns in 30 seconds. Pipe 12-15cm lengths of dough into the oil, snipping off the end of each one with a pair of scissors as you go. Pipe four or five at a time and cook for around 4 mins, or until golden and crisp, turning them with tongs or a slotted spoon as they cook. Remove from the oil and place on a wire rack. Repeat with the rest of the dough. Leave to cool if reheating later, otherwise roll the churros in the cinnamon sugar and serve immediately with the warm chocolate sauce and ice cream. To reheat the churros, put on a tray and bake for 5-8 mins, then roll in the sugar coating. Meanwhile, warm the sauce in a pan and serve alongside for dipping.
12 min
Adapt this recipe
The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.
Adaptations · 0 / 15 used. Resets 24 August.
Substitutions
cream (whole milk + a knob of butter) → whole milk + a knob of butter
Thinner and less rich. Reduce a little longer if you need body.
butter → olive-oil
Use a little less oil than butter. Pastry and laminated doughs are a different problem.
flour (a gluten-free blend (not plain rice flour alone for bread)) → a gluten-free blend (not plain rice flour alone for bread)
Coatings and roux can swap. Yeast breads need a blend designed for gluten-free baking.
Tips
- Times on this listing were inferred from the imported method, not kitchen-tested.
History & culture
Editorial cultural notes have not been written for this imported dish.
Editorial history has not been written for this imported dish.
Inspired by
Provenance: Imported. Initial recipe data sourced from TheMealDB and adapted/reviewed by I Want Some Food. Times on this listing were inferred from the imported method, not kitchen-tested.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.
How long does Chocolate churros with chocolate & salted caramel sauce take?
28 min all in — 10 min prep, 18 min cook. That is the time on this recipe, not a guess.
How many does it serve?
The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
A bit of work.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Milk, Wheat. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian, Nut-free.
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Oven, Saucepan, Mixing bowl.
How much salt do I put in?
This recipe does not list a salt amount. We will not invent one.
How much sugar?
120 g of Sugar.
How much sugar?
100 g of Sugar.
What can I use instead?
cream (whole milk + a knob of butter) → whole milk + a knob of butter. Thinner and less rich. Reduce a little longer if you need body. butter → olive-oil. Use a little less oil than butter. Pastry and laminated doughs are a different problem. flour (a gluten-free blend (not plain rice flour alone for bread)) → a gluten-free blend (not plain rice flour alone for bread). Coatings and roux can swap. Yeast breads need a blend designed for gluten-free baking.
Any tips from this recipe?
Times on this listing were inferred from the imported method, not kitchen-tested.
Can I prepare this ahead?
Tip sunflower oil into a deep-fat fryer following the manufacturer’s instructions, or a heavy-based pan, ensuring it is no more than a third full. Heat to 170C, or until a cube of bread dropped in browns in 30 seconds. Pipe 12-15cm lengths of dough into the oil, snipping off the end of each one with a pair of scissors as you go. Pipe four or five at a time and cook for around 4 mins, or until golden and crisp, turning them with tongs or a slotted spoon as they cook. Remove from the oil and place on a wire rack. Repeat with the rest of the dough. Leave to cool if reheating later, otherwise roll the churros in the cinnamon sugar and serve immediately with the warm chocolate sauce and ice cream. To reheat the churros, put on a tray and bake for 5-8 mins, then roll in the sugar coating. Meanwhile, warm the sauce in a pan and serve alongside for dipping.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.