Dark churros with white chocolate sauce

Total time: 25m
Preparation Time: 40m

For 12 piece

Nutritional Information

Contains 309 Kcal, 5g Protein, 21g Carbohydrates, 22g Fat


  • Sauce
  • 100 g white chocolate, finely chopped
  • 1 dl full cream
  • Choux pastry dough
  • 2.5 dl water
  • 75 g butter
  • 0.25 tsp salt
  • 200 g white flour
  • 2 tbsp cocoa powder
  • 4 eggs, beaten
  • To deep-fry
  • oil for deep-frying
  • 4 tbsp sugar
  • 1 tsp bourbon vanilla powder

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  • Sauce

    Heat the cream in a pan, remove the pan from the heat. Add the chocolate and stir to melt.
  • Choux pastry dough

    Bring the water, butter and salt to the boil, reduce the heat. Add all of the flour and cocoa powder at once, stir with a risotto spoon for approx. 1 1/2 mins. until a smooth dough is formed which separates from the base of the pan. Remove the pan from the heat. Gradually stir in the eggs. The mixture should be soft but not runny. Spoon the mixture into a piping bag with a serrated nozzle (approx. 10 mm in diameter)
  • To deep-fry

    Fill a pot to 1/3 with oil and heat it to approx. 160°C. Pipe the dough (approx. 10 cm long) into the hot oil in batches, cut with scissors, deep-fry for approx. 6 mins. Remove and drain on paper towels. Mix the sugar and vanilla, toss the churros in the sugar.
  • Tip:

    Decorate the sauce with Smarties.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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