Gluten Free Churros with Chocolate Dipping Sauce Recipe
I used to love, love, love churros – that fried Mexican treat coated with cinnamon sugar. It had been a long time since I had one so I decided to make my own recipe for gluten free churros with chocolate dipping sauce.
Churros start off with a pate a choux recipe. You can find step-by-step instructions here. Then it’s fried, coated with cinnamon sugar while still warm, and if you really want to gild the lily, dipped in chocolate sauce.
This recipe is easier than you think. And oh boy, is it worth it!
- ¾ cup good quality semisweet chocolate chips
- 2/3 cup heavy cream
- 1 tablespoon Wholesome! light corn or agave syrup
- 1 teaspoon pure vanilla extract
- 1¾ cups Wholesome! organic sugar divided
- 3 tablespoons ground cinnamon
- 4 large eggs
- 1 cup water
- ½ cup unsalted butter
- 1/8 teaspoon kosher or fine sea salt
- 1 cup good quality all-purpose gluten free flour
- 4 cups vegetable oil
Combine the chocolate chips, cream, and corn syrup in a heavy bottom small saucepan and heat over low heat, stirring occasionally, until the chocolate is fully melted. Take off the heat and stir in the vanilla. Let cool while making the churros.
Combine 1½ cups sugar and the cinnamon in a large mixing bowl and set aside. Break the eggs into a liquid measuring cup or spouted pitcher and set aside.
Place the water, butter, ¼ cup sugar, and salt in a heavy saucepan over medium-high heat. Bring to a simmer. Add the flour all at once and stir with a wooden spoon until it forms a thick dough. Continue to cook while stirring for about 1 minute.
Dump the dough into the bowl of an electric mixer, preferably fitted with a paddle attachment. Mix on low speed for a minute to cool the dough slightly. Add the eggs, one at a time, mixing well after each addition. After all the eggs have been added, continue to mix, increasing the speed to medium-high, until the dough is smooth, thick and shiny, about 2 or 3 minutes.
Pour the oil into a pot or Dutch oven and heat to 350 degrees over medium heat.
Put the dough into a pastry bag with a large round or star tip and pipe out 6-inch lengths of dough directly into the hot oil. Fry for 2-3 minutes per side or until golden brown. Remove with a slotted spoon, let the excess oil drip off, then place the churros into the cinnamon sugar mixture. Toss gently to coat. Continue until all the dough is cooked. Serve with the chocolate dipping sauce.
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