Mexican Chocolate-Infused Churros with Chili and Cinnamon Glaze
These churros combine the richness of Mexican chocolate with a hint of chili and cinnamon, bringing a delightful kick to your dessert table.
Preparation
Get these tasks done before you start cooking.
Making the Churro Dough
- 1
Boil Ingredients
In a medium saucepan, bring water, butter, and salt to a boil.
- 2
Form Dough
Reduce the heat and stir in flour until a ball forms.
- 3
Incorporate Eggs
Remove from heat, let cool for 5 minutes, then beat in eggs one at a time.
Tip: Ensure the dough is not too hot when adding eggs to prevent them from cooking. Use a piping bag with a star tip for the best churro shape.
Preparing the Mexican Chocolate Blend
- 1
Melt Chocolate
Melt the chopped Mexican chocolate in a heatproof bowl over simmering water.
- 2
Add Spices
Stir in cinnamon and cayenne pepper until smooth.
- 3
Cool Mixture
Set aside to cool slightly.
How to Make Mexican Chocolate-Infused Churros with Chili and Cinnamon Glaze
Total time: 1 h 47 min · Yields 6 servings
- 1
Heat Oil
Heat oil in a pan to 375°F (190°C).
- 2
Pipe Churros
Pipe dough directly into the hot oil in 4-inch segments.
- 3
Fry Churros
Fry until golden brown, 2-3 minutes per side.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Store churros in an airtight container at room temperature for up to 2 days.
Can I make this ahead?
Yes, prepare the dough ahead and refrigerate for up to 24 hours. Cook fresh when needed.
Can I substitute Mexican chocolate?
You can use dark chocolate with added cinnamon and a pinch of chili powder for a similar flavor.
Best way to reheat churros?
Reheat in an oven at 350°F (175°C) for 5 minutes to restore crunchiness.
Can I make the glaze less spicy?
Yes, reduce or omit the chili powder to adjust the heat level.
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