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Churros and chocolate dip

Churros and chocolate dip
Los Angeles Times

SO rare and precious was chocolate centuries ago that the Aztec emperor Montezuma sipped it from a golden cup. Never would he have imagined that his elixir's prized ingredient would become an everyday luxury as it is today. In modern ... Read more

Total time: 1 hour | Makes about 18 to 20 (4-inch) churros

Chocolate dip

  • 5 (3.1-ounce) disks Mexican chocolate, finely chopped
  • 1 cup heavy whipping cream

Step 1Place the chocolate and cream in the top of a double boiler or in a metal bowl set over a pan of simmering water. Stir until the chocolate is melted, about 15 to 20 minutes. Makes 2 cups.


  • 6 tablespoons ( 3/4 stick) butter, cut into pieces
  • 1 teaspoon sugar
  • 1/8 teaspoon salt
  • Pinch of nutmeg
  • 1 cup flour
  • 2 eggs
  • Oil for frying

Step 1Bring 1 cup water to boil in a saucepan with the butter, sugar, salt and nutmeg. Reduce the heat to medium-low and simmer until the butter has melted. Meanwhile, measure out the flour.

Step 2Remove the butter mixture from the heat and immediately pour all the flour into the pan. Beat vigorously with a wooden spatula or spoon for several seconds to blend thoroughly, then return the pan to the stovetop.

Step 3Beat over moderately high heat for 1 to 2 minutes until mixture leaves the sides of the pan and the spoon, forms a mass and begins to film the bottom of the pan.

Step 4Remove the pan from the heat, and make a well in the center of the paste with the spoon. Immediately break an egg into the center of the well. Beat it into the paste for several seconds until it has been absorbed. Repeat with the second egg, beating it in until absorbed. Beat for an additional 1 to 2 minutes to be sure the mixture is well blended and smooth.

Step 5Spoon the paste into a pastry bag fitted with a three-fourths-inch star tip.

Step 6Heat 2 inches of oil in a large skillet to 350 degrees. Pipe churros directly into the oil in strips or loops, using a spatula to cut off each churro from the pastry tip. Fry 3 to 4 at a time, separating the churros if they begin to stick together; don't overcrowd the pan. Fry until dark golden, about 3 to 4 minutes. Transfer the churros to a plate lined with paper towels. Repeat with the rest of the paste.

Step 7Serve immediately with chocolate dip.

Note: The chocolate dip recipe is from Cobras & Matadors. The restaurant uses Ibarra brand Mexican chocolate. The churros are made with a pate a choux (cream puff paste) recipe adapted from "Mastering the Art of French Cooking" by Julia Child, Louisette Bertholle and Simone Beck.


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