Chocolate Stuffed Churros Recipe

Prepare dough

In a medium saucepan over medium heat, combine 1 cup water, 1/2 cup whole milk, 1/4 cup unsalted butter, 2 tablespoons granulated sugar and 1/2 teaspoon salt. Bring just to a boil so the butter melts and the mixture is steaming.

Remove saucepan from heat and immediately add 1 cup all-purpose flour all at once. Stir vigorously with a wooden spoon until the mixture pulls away from the sides of the pan and forms a smooth ball, about 1–2 minutes.

Return pan to very low heat and cook, stirring constantly, for 30–45 seconds to dry the dough slightly (this helps set the structure). Transfer the dough to a mixing bowl or stand mixer fitted with the paddle.

Let the dough cool for 5 minutes so it won't cook the eggs. Add 2 large eggs, one at a time, beating well after each addition until fully incorporated and the dough is smooth and slightly shiny. Stir in 1/2 teaspoon vanilla extract.

Transfer the dough to a piping bag fitted with a large star tip (about 1/2"–3/4" opening). Keep covered with a towel while preparing to fry so it doesn't crust over.

Heat 4 cups vegetable oil in a heavy-bottomed saucepan or deep fryer to 350°F (175°C). Use a thermometer to maintain temperature. If you don't have a thermometer, test by piping a small bit of dough into the oil — it should sizzle and rise immediately without browning too fast.

Pipe 4–5 inch strips of dough directly into the hot oil, cutting the pipe with kitchen scissors or a knife. Fry in batches so you don't crowd the pot, turning occasionally, until deep golden brown and crisp, about 2–3 minutes per side (4–6 minutes total).

Using a slotted spoon, transfer cooked churros to a paper towel–lined tray to drain briefly (30–60 seconds) and then roll them in the cinnamon-sugar coating: combine 3/4 cup granulated sugar, 2 teaspoons ground cinnamon and 1/4 teaspoon salt in a shallow bowl and toss the hot churros until evenly coated. Keep warm in a low oven (200°F/95°C) if needed while you fry the rest.

While frying, make the chocolate filling. Place 6 oz chopped dark chocolate in a heatproof bowl. In a small saucepan, bring 1/2 cup heavy cream just to a simmer, then pour it over the chocolate. Let sit 1 minute, then stir until smooth and glossy. Stir in 1 tablespoon unsalted butter, 1/4 teaspoon ground cinnamon and 1 teaspoon light corn syrup (if using) until fully incorporated. Let cool slightly until thickened but still pipeable — about 5–10 minutes.

Transfer the chocolate filling to a small piping bag fitted with a narrow round tip (or use a squeeze bottle).

In a small saucepan, whisk together 3 tablespoons unsweetened cocoa powder and 1/4 cup dark brown sugar. Add 1/2 cup hot water and whisk over low heat until sugar dissolves and the sauce is smooth. Stir in 2 oz chopped Mexican or semi-sweet chocolate until melted. Remove from heat and whisk in 1/2 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon and a pinch (1/8 tsp) cayenne pepper if using. Keep warm. If sauce thickens too much, add a splash more hot water to reach desired pouring consistency.

Prepare churros for stuffing: with a small paring knife, make a 1–1.5 inch slit along the side of each warm churro (or poke a hole at one end). Insert the chocolate filling piping tip into the opening and gently fill each churro with chocolate ganache until slightly puffed but not burst (about 1–2 tablespoons per churro).

Place 1 scoop of dulce de leche gelato on each serving plate (plan for 1 scoop per 2 churros or adjust to preference). Arrange 2 warm stuffed churros alongside the gelato.

Drizzle the warm Mexican chocolate sauce over the churros and a little over the gelato. Top with a dollop (about 2 tablespoons) of whipped cream and sprinkle with 2 tablespoons chopped toasted hazelnuts or almonds if desired.

Serve immediately so churros stay crisp and the gelato contrasts with the warm chocolate-filled pastry.