A decadent snack or dessert.
My Private Note
Units: US | Metric
For the Hot Chocolate
- 6 cups whole milk
- 2 tablespoons cornstarch
- 1/4 cup Dutch-processed cocoa powder
- 3/4 cup sugar
- 1 pinch salt
- 1 teaspoon vanilla extract
- 8 -12 ounces semisweet chocolate, chopped
For the Churros
- 1 cup water
- 1/4 cup light olive oil, not extra-virgin
- 1/2 teaspoon salt
- 1 1/4 cups unbleached all-purpose flour
- 4 large eggs
- peanut oil or canola oil (for deep frying)
- 1 cup sugar
- 3 tablespoons ground cinnamon
- 1 cup heavy cream, whipped to soft peaks
- 1Pour 5 1/2 cups milk into a large, heavy-bottomed saucepan.
- 2In a small bowl, combine the cornstarch, cocoa powder, sugar, and salt. Add the remaining 1/2 cup milk to form a smooth paste.
- 3Heat the milk over medium heat and add cocoa mixture just before the milk boils.
- 4Allow to boil, stirring constantly for one minute or until slightly thickened.
- 5Remove from heat and stir in vanilla and 8 ounces of the chocolate. Stir until chocolate is completely melted and combined. Add more chocolate, little by little, to taste.
- 6Set aside and keep warm.
- 7Start the churros.
- 8Combine the water, olive oil, and salt in a medium heavy-bottomed non-aluminum saucepan. Bring to a rolling boil over high heat. Remove from heat and add all the flour. Stir briskly with a wooden spoon until the dough gathers in a clump around the spoon and pulls away from the sides of the pan.
- 9Place the pan over medium heat and stir the batter briskly for 30-60 seconds more to dry out any excess moisture and eliminate raw flour taste.
- 10Turn the dough out onto an aluminum foil-lined work area.
- 11Pat the dough into an 8 inch circle and let cool for 5 minutes. Return the dough to the pan.
- 12One at a time, beat the eggs into the dough, stirring briskly after each addition just until the egg is fully incorporated and the dough is smooth.
- 13The dough should end up smooth, slightly sticky, and malleable, but firm enough to form soft peaks and hold its shape when piped or scooped.
- 14Pour 3 inches of oil into a heavy pan or deep fryer. Heat the oil to 365°F.
- 15Meanwhile, stir the sugar and cinnamon together in a large, shallow dish.
- 16Put a large, star-shaped pastry tip into a pastry bag and pipe strips or coils of dough into the hot oil.
- 17Fry one large spiral or 4 strips at a time.
- 18Fry until golden brown, using tongs to turn the pastries about 2 minutes per side.
- 19Use a wire-mesh skimmer to transfer the hot churros to a paper towel-lined plate to drain.
- 20While still warm, roll the churros in the cinnamon-sugar.
- 21Place churros on a baking sheet and keep warm at 200°F in an oven.
- 22Betwen each batch of churros, allow the oil to return to 365°F
- 23When all the churros are finished, gently rewarm hot chocolate if necessary.
- 24Pour the hot chocolate into six 1-cup bowls or cups and top each with a dollop of whipped cream. Serve with churros for dipping.
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Nutritional Facts for Outragously Thick Spanish Hot Chocolate With Churros
Serving Size: 1 (499 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 950.9
- Calories from Fat 499
- Total Fat 55.5 g
- Saturated Fat 28.5 g
- Cholesterol 219.7 mg
- Sodium 391.4 mg
- Total Carbohydrate 109.0 g
- Dietary Fiber 10.0 g
- Sugars 72.0 g
- Protein 21.2 g