I’m sure most of you saw this DIY I shared over at The Short and Sweet of It, but since I print my blog out I wanted it on my blog also for documentation =)

 So who doesn’t like churros? like, hardly anyone! I saw a few churro recipes pinned on pinterest, mainly being dipped in chocolate. That’s when I thought “Hmmm CHOCOLATE CHURROS!” I searched for a recipe and I ended up using a combination of 2 different recipes.  Then, because my life doesn’t have enough going on as it is… I thought “why not make them HEART shaped!” Making churros is actually really simple. The heart shape is a tad tricky, but not too bad. Let’s just say I definitely put my feet up and almost ate ALL of them when I was done. The baby bump was happy =)

Ingredients Needed:
1 Cup Water
3 Tbsp Butter
2 Tbsp Brown Sugar
1/4 tsp Salt
1 Cup Flour
2 Tbsp Unsweetened Cocoa
2 tsp Cinnamon
2 Large Eggs
1 tsp Vanilla
1/4 Cup Sugar
Canola Oil for Frying
Start out by adding your water, butter, brown sugar, and salt to a pot and let it come to a rolling boil.While your water is heating up, grab the flour, 1 teaspoon of the cinnamon, and the cocoa.  Mix it all together. Once your water is boiling, remove it from the heat and add in the chocolaty flour mixture. Stir it in until a dough ball forms. Transfer the dough to a stand mixer bowl; mix on low speed until there is no longer steam escaping from the dough. With the mixer running on medium, add the eggs, 1 at a time, then add your vanilla. Scrape down the mixer bowl with a rubber spatula between each addition. Transfer the dough to the piping bag.

For the tip I used a Ateco Pastry Tube – Star – Size 8.  You can also  pipe them out by  cutting a corner from your bag.  I used a dutch oven filled 4 inches with canola oil heated to 375 degrees F. Once your oil is hot, you can start piping out your churros.  You can either squeeze the piping bag and cut the churros right off with scissors into the oil for regular shaped churros, or on floured wax paper pipe out heart shapes. Then with floured fingers lift the heart into your oil skimmer and lower it carefully into the oil. Don’t add more than 3 or 4 at a time or your oil temperature will lower. Cook the churros for about a minute on each side and then pull them out and allow them to drain.
Mix together the white sugar and remaining teaspoon of cinnamon.  Grab up your warm churros and spin them around the mixture in order to get them good and coated. You can eat them as is, with chocolate dipping sauce, or what I did was make a strawberry puree sauce. Then enjoy!!!
Here are the original recipes I combined to make my churros. Click HERE and HERE

5 Responses to DIY Chocolate Heart Churros…

  1. This post is great! I’m new here…decided to say hi and not be a lurker. :) Love your blog so far- off to check out the rest of it! Have a wonderful week, sugar. xo

  2. Laurie says:

    oh my, these look very yummy!


  3. amazing! I need to try these :) !

  4. xfallenmoon says:

    omg churros!! my hubby is mexican. i fell in love with these from the moment he made me try them. nice to have a recipe on hand!!

    love, moon
    blog | twitter

  5. [...] better to eat. Perfect for a party. I have the recipe and more photos on how to make them on my DIY Chocolate Heart Churros blog post. [...]

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