Churros with Hot Chocolate Sauce


  • 1 cup flour
  • 1 cup water
  • 1 tbsp cornstarch
  • 1 tbsp extra-virgin olive oil
  • 1 tbsp ground cinnamon
  • ½ cup superfine sugar
  • 2 cups frying oil
  • 2 cups milk
  • 4 tbsp sugar
  • 5 oz semisweet chocolate
  • pinch of salt


Dough: Place the water, extra-virgin olive oil, and salt in a heavy-based pan and bring to a boil. Turn the heat down and add the flour. Beat until the mixture forms a ball then remove from the heat. Heat the oil in a deep fryer over medium-high heat until very hot. Place the sugar and cinnamon in a large, low-sided dish. Using a piping bag with a star nozzle, pipe thick strips of dough into the oil and fry until golden brown. Remove the churros with a slotted spoon and place in the dish with the sugar and cinnamon. Shake the dish until the churros are lightly coated with the sugar mixture.Sauce: Melt the chocolate with half the milk in a double boiler over barely simmering heat. dissolve the cornstarch in the rest of the milk and mix into the chocolate together with the sugar. Stir constantly until thickened. Remove from the heat and whisk, until rally smooth. Dip the churros in the sauce while still hot and enjoy.