Take your tastebuds to Mexico with our finger-licking mini churros with chocolate. Little bites of heaven, a real popular chocolate snack or can be served as a dessert, these bite-size churros disappear quicker than you can blink anytime we serve them! With the soft, doughy texture of the churro, mixed with the smoothness of the melted chocolate and the crunch from the cinnamon and sugar topping, how could you go wrong?
After indulging on our stupendous mini churros, you’ll need a delcious chocolate drink to wash it all down. Have a look at our milkshakes, smoothies or a cheeky chocolate cocktail.
How to make bite-size churros with chocolate?
It’s not as hard as you might think! Getting the churro batter right is what will take some practice, and knowing how long to keep them in the oil. The trick is to make sure the batter is as smooth as possible, and once the bite-size churros are golden all over, you can take it out, sprinkle it and drizzle it with toppings, and enjoy!
For more exciting chocolate recipes, take a look at our caramel chocolate popcorn and our French chocolate macaroons.
Bite-size Churros with Chocolate Recipe
By September 25, 2017Published:
- Yield: 4 Servings
- Prep: 15 mins
- Cook: 15 mins
- Ready In: 30 mins
Perfect size, perfectly sweet and not too filling! Try our mini churros with chocolate recipe for a great snack or dessert. Simple and easy to make, you'll be wondering why you never tried them before!
- 1/2 cup milk
- 1/2 cup water
- 3 tablespoons butter diced
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 2 teaspoons cinnamon ground
- vegetable oil
- Nutella (or chocolate sauce)
- Heat 1 1/2 inches of oil in a heavy bottom pan on meidum heat until it reaches 360º. Make sure to keep the oil at a steady temperature while making the dough.
- In a saucepan, combine the milk, water, butter, 2 tsps of sugar and the salt and bring to a boil. Once at boiling point, immediately remove it from the heat and stir in the flour and vanilla.
- Stir the mixture with a spatula while running the dough along the bottom of the saucepan to remove any lumps.
- Transfer to a piping bag with a large, open star tip. Pipe about 1 inch of dough out, over the oil, using a scissor to cut the dough and allow it to drop in the oil. Don't overcrowd the pan, fry in small batches.
- Fry until golden brown, stirring occasionally so they don't stick together. Remove them from the oil and allow them to drain on paper towel.
- Mix together the remaining sugar and cinnamon in a bowl. Toss the churros in the mixture to coat evenly. Serve with melted chocolate or drizzled nutella.