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Crispy Small-Batch Churros for Two Easy Homemade Recipe with Dark Chocolate Sauce

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A quick and easy small-batch churro recipe perfect for two, featuring crispy churros with a tender inside and a rich dark chocolate dipping sauce.

Ingredients

Scale
  • ½ cup (120 ml) water
  • 2 tablespoons (28 g) unsalted butter
  • 1 tablespoon (12 g) granulated sugar
  • ½ cup (65 g) all-purpose flour
  • ¼ teaspoon salt
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract (optional)
  • Vegetable oil (for frying; about 2 cups or 500 ml)
  • ⅓ cup (67 g) granulated sugar
  • 1 teaspoon ground cinnamon
  • 3 ounces (85 g) good quality dark chocolate (70% cacao recommended)
  • ⅓ cup (80 ml) heavy cream
  • 1 teaspoon butter
  • 1 teaspoon sugar (optional)

Instructions

  1. In a medium saucepan, combine ½ cup water, 2 tablespoons butter, and 1 tablespoon sugar. Bring to a boil over medium heat, stirring occasionally. Once boiling, remove from heat immediately.
  2. Stir in ½ cup all-purpose flour and ¼ teaspoon salt all at once. Mix vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides (about 1-2 minutes).
  3. Let the dough sit for 5 minutes to cool slightly.
  4. Transfer dough to a bowl. Beat in one large room-temperature egg and 1 teaspoon vanilla extract until fully absorbed and smooth.
  5. Pour about 2 cups vegetable oil into a deep frying pan or pot. Heat over medium heat to 350°F (175°C).
  6. Fit a piping bag with a large star tip. Fill with dough. Pipe 4-inch strips directly into hot oil, cutting dough with scissors or a knife. Fry a few at a time without crowding.
  7. Cook churros for 2-3 minutes per side, turning once, until golden brown and crispy. Remove with slotted spoon and drain on paper towels.
  8. Mix ⅓ cup sugar with 1 teaspoon cinnamon in a shallow bowl. Toss warm churros in the mixture until fully coated.
  9. While frying, heat ⅓ cup heavy cream in a small saucepan until it just begins to simmer. Pour over chopped dark chocolate in a heatproof bowl. Let sit 2 minutes, then stir until smooth. Stir in 1 teaspoon butter and 1 teaspoon sugar if desired.
  10. Plate churros with a bowl of dark chocolate sauce for dipping. Serve immediately and enjoy warm.

Notes

Maintain oil temperature at 350°F (175°C) for best results. Do not overcrowd the frying pan to avoid greasy churros. Use room temperature eggs for smooth dough. If dough is too stiff after adding egg, add a splash of water to loosen. Store leftover churros in an airtight container at room temperature for up to 2 days and reheat in oven to restore crispiness. Chocolate sauce can be refrigerated for up to 3 days and warmed gently before serving.

Nutrition

Keywords: churros, small batch, dessert, dark chocolate sauce, crispy churros, easy recipe, homemade churros

Find it online: https://sunnysavory.com/crispy-small-batch-churros-for-two-easy-homemade-recipe-with-dark-chocolate-sauce/