Churros with Chocolate Dip

This doughnut-like Spanish treat is complimented by a smooth chocolate sauce.


  • olive oil
  • pinch of salt
  • 1 tsp bicarbonate of soda
  • 400 g plain flour
  • 400 ml boiling water
  • sugar, cinnamon
  • for the sauce:
  • 120 g dark chocolate
  • 100 ml milk
  • 1 tblsp cornflour
  • 4 tsp sugar


  1. Begin by sifting the flour and bicarbonate of soda into a bowl, then pour the boiling in and whisk briskly to avoid lumps. When a smooth batter is obtained leave it to rest for a least an hour.
  2. Heat the oil and drop a little batter in to see if it sizzles and therefore if the oil is hot enough. Pipe the batter in from a cake decorator in small 10cm strips into the hot oil and fry until golden brown.
  3. When ready, place on absorbent kitchen roll and sprinkle with sugar and cinnamon if desired, though this is not traditional in Spain.
  4. For the chocolate sauce:
  5. Dissolve the chocolate in half the milk in a small pot until it is completely melted over a low heat.
  6. Mix the cornflour into the rest of the milk and then add this to the melted chocolate along with the sugar.
  7. Keep stirring until thickened.
  8. When ready (after about 5 minutes) remove from the heat and whisk until smooth.


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