I was recently introduced to Churros by a Mexican friend, who claimed that she could keep eating them and never get tired. Churros turned out to be fritters…. Mexican fritters which tasted ethereal when dunked in chocolate sauce. Turns out the friend was right. I kept eating them yesterday, especially since I’d made a generous quantity of the chocolate sauce to go with them.

xfac xfac2


Ingredients for Churros

1 cup water

3 tbsp white sugar

1/2 tsp salt

2 tbsp butter

1 cup all-purpose flour

1 tsp ground cinnamon,for topping

1/2 cup  sugar, for topping

Oil for deep frying

Ingredients for Chocolate Sauce

1/2 cup cream

33 grams milk chocolate

3 tbsp cocoa powder

4 tbsp powdered  sugar


 In saucepan over medium heat, combine water, 3 tablespoons sugar, salt and butter. Bring to a boil and remove from heat. Stir in flour until mixture forms thick paste. Cool it and fill it into a piping bag fitted with a star nozzle. 

In another saucepan, heat oil till it’s hot. Then pipe in churros. Keep turning till brown and crisp. Drain and place on paper towel.


For topping combine cinnamon and sugar. Roll the churros in this mixture.


Lastly, make sauce. First whip the cream till it’s thick. Add sugar, milk chocolate and cocoa powder to form thick sauce.


Dunk the cinnamon-ey morsel of deliciousness into the chocolatey goodness. Bon Apetit!



Fiesta Friday