Churros with Chocolate

Peru has a deep love for these fritters, which are originally from Spain. Buy them plain or filled with Manjarblanco, pastry cream, or fudge, but they are even more enjoyable when accompanied by a thick and steamy cup of hot chocolate, or with chocolate sauce to dunk them in.

Serves: 12Hands-on: 1 hourTotal: 1 hourDifficulty: Medium

Serves: 12


  • 1 cup sugar
  • ¼ cup water
  • 1½ cans (12 oz.) evaporated milk
  • ⅓ cup unsweetened cocoa powder
  • 3 Tbsp. hot water
  • ⅓ cup unsalted butter
  • 1 cup water
  • 1 cup unsalted butter
  • ¼ tsp. salt
  • ½ cup sugar, divided
  • 1½ cups all-purpose flour
  • 4 large eggs
  • 3 cups vegetable oil


  • To make chocolate sauce, add the sugar with ¼ cup water to a saucepan set over high heat. Stir to dissolve the sugar and boil uninterrupted until the syrup turns lightly golden, about 15 minutes. Turn the heat to low.
  • Add evaporated milk and cocoa powder dissolved in 3 tablespoons hot water. Stir constantly until thick. Remove from the heat, stir in the butter until fully incorporated, and then set aside.
  • In saucepan, put water, butter, salt, and ¼ cup sugar. Bring to a boil over high heat. Turn off the heat and add the flour, stirring until all of it is incorporated. Continue to cook over low heat, stirring constantly with a wooden spoon, for 5 minutes. Turn off the heat.
  • Add the eggs, one by one, stirring continuously. When the batter is ready, put it in a pastry bag with a rosette tip.
  • In another saucepan, heat the oil over medium-high heat. Use a pastry bag fitted with a large star tip to form the churros and fry in the hot oil until golden, about 3 minutes. While hot, roll over remaining sugar and serve with a cup of the chocolate sauce for dipping.