Churros with spicy chocolate sauce

Churros with spicy chocolate sauce

Total: 40 Min. | Active: 40 Min.
Nutritional value / piece: 207 kcal
, Fat: 16 g
, Carbohydrate: 13 g
, Protein: 3 g


18 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


2 ½dl water
75g butter
¼tsp salt
200g white flour
4 eggs, beaten

To deep fry

oil for deep-frying
4tbsp sugar


1 ½dl full cream
1 red chilli, deseeded, finely chopped
100g dark chocolate (approx. 80%)
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How it's done


Bring the water, butter and salt to the boil, reduce the heat. Add all of the flour at once, stir with a wooden spoon for approx. 1 1/2 mins. until a smooth dough forms which separates from the base of the pan. Remove the pan from the heat.

Gradually stir in the eggs. The dough should be soft but not runny. Transfer the dough to 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 strips of dough onto the slotted spoon in a teardrop shape (approx. 10 cm long), snip off with scissors, place in the hot oil, deep fry for approx. 6 mins. Remove and drain on paper towels. Toss the churros in sugar.


Heat the cream and chilli in a pan, remove the pan from the heat. Add the chocolate and stir to melt. Serve with the churros.

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