Churros and Chocolate Dipping Sauce

Serves: 10-15

Prep time: 1 Hour

Cook time: 1 Minute

Total time: 1 Hour 30 Minutes

Dietary: Contains Eggs, Nuts

Meal type: Dessert

Misc: Beware of hot oil

Occasion: Parties

Author: David Greenwood-Haigh

If you would like to use one of David's recipes, would like to discuss a TV appearance, Radio interview or Food Festival Event then please visit the Media Queries Page to get in contact with David direct.


  • 100g Unsalted Butter (diced)
  • 175g Plain Flour
  • 1/4 Teaspoon Baking Powder
  • 3 Large Eggs (Free Range)
  • 1L Sunflower Oil (For Frying)
  • 1 Pinch Sea Salt
  • 200ml Cold Water
  • 100g castor Sugar (For Sprinkling)
  • Dipping Sauce 150g Dark chocolate (70%)
  • 150ml Double cream
  • 10g Unsalted butter
  • 1 stick Cinnamon
  • 1 tablespoon dulce de leche or condensed milk
  • 1 Vanilla pod



Put the butter, cold water and a pinch of sea salt into a pan and bring to the boil on the stove.
Sieve the flour and baking powder together in a bowl. As soon as the water boils, take it off the heat and quickly stir in the sifted flour and baking powder.

Beat the mix with a wooden spoon until smooth and it comes away from the sides of the pan.
Tip the mixture into a bowl and cool for a couple of minutes.
Then gradually add the beaten eggs one at a time, beating well until the mixture is smooth, glossy and drops from a spoon. Cover the bowl with a clean tea towel and leave the batter to one side to rest for 30 minutes

Make the sauce 

Chop the dark chocolate and put into a bowl. Put cream into a small pan, add the cinnamon stick, dulce de leche or condensed milk, butter and vanilla pod split and seeds removed but put in cream, and bring to a simmer.

Remove vanilla pod and Stir until smooth then pour over the chopped chocolate and stir until totally melted and smooth.

To cook the Churros
Fill a large pan one third full with oil. Heat to 180-190C. Fit a large piping bag with a large star-shaped nozzle and fill with batter. Once the oil has come up to temperature you can start to cook the churros.

Pipe 2 or 3 finger-length strips of batter directly into the pan cutting off each strip with a pair of scissors.

Don’t try to cook too many at once or the oil will cool down and your churros will be greasy, rather than crisp, golden and light.
Cook the churros for about 45 seconds to one minute on each side until golden and crisp. Remove them from the pan with a slotted spoon, drain on kitchen paper and sprinkle liberally with castor sugar.

Serve with thick hot chocolate dipping sauce