Churros with chocolate sauce

by Hayden Groves

A Spanish street food snack from Hayden Groves’ new book

Just too good to be reserved solely for a Spanish street food breakfast snack. These are easy to make and a real crowd-pleaser—from the streets of Madrid, to the comfort of your home.


For the sauce:
100g dark chocolate (70 per cent cocoa)
50g double cream
50g full-fat milk
25g caster sugar

For the churros:
125g caster sugar
25g vegetable oil
125g plain flour
1 tsp baking powder
2 litres vegetable oil, for frying
1 tsp ground cinnamon


To make the sauce, put all the ingredients into a pan and gently melt together, stirring occasionally until you have a smooth shiny sauce. Keep it warm.

To make the churros, in a small saucepan over a medium heat, combine 250ml water with 25g caster sugar, 25g vegetable oil and ½ tsp salt. Bring to the boil then remove from the heat. Sieve the flour and baking powder together and stir into the liquid until the mixture forms a ball.

Heat the oil in a deep-fat fryer, or deep frying pan, to 190C. Meanwhile, mix the remaining caster sugar and cinnamon and set aside.

Using a piping bag with a 12mm star nozzle, pipe lines of the dough, 8-10cm in length, onto oiled strips of parchment paper.

Taking care not to splash yourself with hot oil, gently tip the piped churros pieces from the paper into the oil and fry until golden, for approximately 3 mins. Remove the churros with a slotted spoon and put onto a tray, lined with kitchen paper to drain.

Dust with the cinnamon sugar and serve freshly cooked with the warm chocolate sauce for dipping.

Recipe: Hayden Groves
Image: Adrian Franklin