Double Chocolate-Stuffed Mini Churros (Mini Churros Rellenos De Chocolate)
featured in 10 Homemade Churro Recipes
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Tasty Team
91% would make again
Under 30 minutes
Under 30 minutes
Ingredients
for 12 servings
- ½ cup butter (125 g), cubed
- ⅓ cup brown sugar (85 g)
- 1 cup water (230 mL)
- 1 teaspoon salt
- 2 cups flour (250 g)
- 3 eggs
- 1 tablespoon vanilla extract
- 1 tablespoon rum
- mini chocolate chip
- 2 cups oil (½ L)
- ½ cup granulated sugar (100 g)
- 1 tablespoon ground cinnamon
Nutrition Info
- Calories 529
- Fat 44g
- Carbs 28g
- Fiber 0g
- Sugar 9g
- Protein 4g
Estimated values based on one serving size.
Preparation
- In a saucepan over a medium heat, combine the butter, sugar, water, and salt ,and bring to a boil.
- Reduce the heat to medium-low, and mix in the flour with a wooden spoon until the dough comes together to form a soft ball.
- Take the saucepan off the heat and cool for 5 minutes, to prevent the eggs from curdling.
- Gradually mix in the eggs one by one.
- Add in the vanilla extract and rum, and mix until creamy.
- Spoon the mixture into a piping bag with a star nozzle.
- Pipe mini churros onto a baking tray, about the length of your index finger, and top with mini chocolate chips.
- Pipe another churro on top, so that no chocolate shows.
- Freeze for 20 minutes, until set.
- In a large saucepan, heat up the oil until it reaches 375˚F (190˚C).
- Fry the churros in the oil for a few minutes, until slightly golden in color.
- Transfer to a paper towel-lined plate or a clean kitchen towel to drain.
- Combine the remaining sugar with the cinnamon.
- Coat each churro in the cinnamon sugar, then serve.
- Enjoy!
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