Print

Crispy Homemade Churro Bites Recipe with Easy Mexican Chocolate Sauce

crispy homemade churro bites - featured image
Print Recipe

These crispy homemade churro bites are light, crunchy, and perfectly dippable, paired with a rich, slightly spicy Mexican chocolate sauce that balances sweetness with a hint of chili.

Ingredients

Scale
  • 1 cup water (240 ml)
  • 2 ½ tablespoons granulated sugar
  • ½ teaspoon salt
  • 2 tablespoons vegetable oil (or any neutral oil)
  • 1 cup all-purpose flour (120 g), sifted
  • 1 large egg (room temperature)
  • 1 teaspoon vanilla extract
  • Vegetable oil or canola oil for deep frying (about 4 cups / 1 liter)
  • ½ cup granulated sugar (100 g)
  • 1 tablespoon ground cinnamon
  • 3 ounces Mexican chocolate (like Ibarra or Abuelita), chopped
  • 1 cup whole milk (240 ml) or almond milk for dairy-free
  • 1 tablespoon unsweetened cocoa powder
  • 1 tablespoon brown sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon chili powder
  • Pinch of salt

Instructions

  1. In a medium saucepan, combine 1 cup water, 2 ½ tablespoons sugar, ½ teaspoon salt, and 2 tablespoons vegetable oil. Bring to a boil over medium heat.
  2. Remove from heat and immediately stir in 1 cup sifted all-purpose flour until the mixture forms a ball and pulls away from the sides, about 1-2 minutes. Let cool for 5 minutes.
  3. Transfer dough to a mixing bowl. Beat in 1 large room-temperature egg and 1 teaspoon vanilla extract until smooth and shiny. Add a tiny splash of water if dough is too stiff.
  4. Pour about 4 cups vegetable oil into a deep frying pan or pot. Heat to 350°F (175°C), maintaining temperature with a thermometer.
  5. Fill a piping bag or zip-top bag fitted with a large star tip with dough. Pipe small 1-inch bites directly into hot oil, cutting dough with scissors or knife. Fry in batches without overcrowding.
  6. Fry bites for 2-3 minutes, turning occasionally, until golden brown and crispy. They should puff slightly and feel firm when pressed.
  7. Use a slotted spoon to transfer bites to a plate lined with paper towels to drain excess oil.
  8. Toss warm bites in a mixture of ½ cup granulated sugar and 1 tablespoon ground cinnamon until evenly coated.
  9. In a small saucepan, combine 1 cup whole milk, 3 ounces chopped Mexican chocolate, 1 tablespoon cocoa powder, 1 tablespoon brown sugar, ½ teaspoon cinnamon, ¼ teaspoon chili powder, and a pinch of salt. Warm over medium-low heat, stirring frequently until smooth and melted, about 5 minutes.
  10. Serve churro bites warm with the Mexican chocolate sauce for dipping.

Notes

Keep oil temperature steady at 350°F (175°C) to avoid soggy or burnt bites. Fry in small batches to maintain temperature. If dough is too stiff, add a splash of water; if too runny, add a bit more flour. Coat bites in cinnamon sugar immediately after frying while still warm. Warm chocolate sauce gently to avoid separation. Store leftover bites at room temperature up to 24 hours and reheat in oven for crispness. Sauce should be refrigerated and warmed before reuse.

Nutrition

Keywords: churro bites, Mexican chocolate sauce, crispy churros, fried dough, cinnamon sugar, easy dessert, bite-sized churros

Find it online: https://fizzlefork.com/crispy-homemade-churro-bites-recipe-with-easy-mexican-chocolate-sauce/