Posted by Damian Mika on

This is the classic Spanish/Mexican dessert with a ChocoVivo twist. We filled our Cacao with a baked (not fried) cinnamon-encrusted churro.  Chocolate dipping sauce makes this a complete dessert.

Prep Time
15 minutes

Cook Time 
20 minutes

Total Time
35 minutes

Category: Dessert
Cuisine: Mexican
Keywords: Churro, Chocolate

  • 3 eggs
  • 1/2 cup Butter
  • 1 cup All purpose flour
  • 2 tablespoons brown sugar
  • 1/4 teaspoon of salt
  • 1 cup water
  • ½ tsp Vanilla extract

For Coating:

  • 1/4 Cup (4oz/113g) sugar
  • 1/4 tsp salt
  • 2 tsp cinnamon

Chocolate filling ingredients:

    STEP 1

    Preheat oven to 400 degrees. Place two baking sheets on top of each other to bake the churros. This protects your delicate pastry. Line parchment; set aside.

    STEP 2

    In a medium saucepan, add water, brown sugar, salt, and butter. Place over medium-high heat. Heat until butter is melted and mixture starts to simmer. As soon as it is simmering, whisk in the flour. Whisk until there are no flour lumps and a dough ball has formed.

    STEP 3

    Now, using a wooden spoon you want to stir the dough around your pot and cook it for about a minute over LOW heat. The mixture will clump and pull away from the sides of the pan. Just do it for a minute, then take it off the heat and set aside.

    STEP 4

    In a jug, combine eggs and vanilla and whisk together.

    STEP 5

    Now, using a wooden spoon, incorporate a little of your egg mixture into the dough. Stir and mash, breaking up the dough until loosened. Stir well until eggs are incorporated and mixture has the appearance of mashed potatoes. Continue adding egg mixture until completely combined.

    STEP 6

    Transfer your dough to a piping bag fitted with a star nozzle then pipe the dough into long churros on the parchment-covered pans. Make sure to pipe them nice and thick. Do this by putting pressure on the bag and piping slowly. Leave about 2 inches of space between each churro.

    STEP 7

    Bake for around 18-22 minutes or until golden brown. THEN turn off the oven and leave the churros in the oven for 10 minutes to dry. This step allows the churros to maintain their shape and not go flat once they cool.

    STEP 8

    Combine sugar, cinnamon and salt in a ziplock baggie.

    STEP 9

    Take the churros straight from the oven and toss them in the sugar, cinnamon, and salt mixture. Roll the  churros in the mixture until well covered. It is best to do this when the churros are warm and fresh from the oven.

    STEP 10

    Make a thicker chocolate sauce using 16oz of our 60% chocolate chips (with 100ml of water/milk) and insert into a pastry syringe to then fill cooled off churros full of chocolate. 

    Enjoy your homemade churros with our decadent and thick hot chocolate

      Variations & Tips

     *Add Vanilla into Step 10 to change taste profile of chocolate. 

    *The higher the cacao % used in the pudding like the 100% cacao, the thicker the pudding so choose a bar that's low on the sugar, but higher in real chocolate.  

    *If you want an unsweetened sugar version, try our paleo blends and add maple syrup or even honey. 

    *If you want it thicker, use oat mylk.  Filtered water works well too! 

    *Make sure to crumble up the bar of chocolate for faster cooking time otherwise we have our cacao powder or chocolate chunks. These make the process of melting and measurement easier.  


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