Disney-Inspired Churro Bites with Chocolate Dipping Sauce

5 from 3 votes

Disney-Inspired Churro Bites with Chocolate Dipping Sauce

Indulge in the magic of Disney with these irresistible churro bites! Crispy on the outside and soft and fluffy inside, these bite-sized treats are coated in sugar-cinnamon perfection. Served with a rich, decadent chocolate dipping sauce, these Disney-inspired churro bites are the ultimate theme park snack you can recreate at home.

Prep Time25

Cook Time45

Total Time1 10

Course: Appetizer, Cinco de Mayo, Snack

Cuisine: Disney, Mexican

Servings: servings

Calories: 261kcal

Author: Chula King

Equipment

Food Processor
Candy thermometer

Ingredients

Churro Bites

1 cup (8 ounces, 237 ml) water
½ cup (8 Tablespoons, 4 ounces, 113 grams) unsalted butter
¼ teaspoon fine sea salt
¾ teaspoon ground cinnamon (divided)
1 ¼ cups (7.5 ounces, 222 grams) all-purpose flour
3 to 4 large eggs (enough to make ¾ cup) (See Tip 1)
1 ¾ cups Canola oil
½ cup (3.5 ounces, 99 grams) granulated sugar

Chocolate Dipping Sauce (Chocolate Ganache)

½ cup (4 ounces, 113 grams) mini semi-sweet chocolate chips (See Tip 2)
¼ cup (2 ounces, 59 ml) heavy cream

Instructions

Churro Bites

Heat the water, butter, salt, and ¼ teaspoon of the cinnamon in a saucepan over medium heat until the mixture comes to a full boil. Reduce the heat to low; add the flour all at once and beat it with a wooden spoon until the mixture comes together and forms a dough that clears the sides of the pan. Cook, stirring constantly and smearing on the bottom of the pan over low heat for 2 to 3 minutes. The flour will begin to coat the bottom of the pan.
Dump the hot mixture into the bowl of a food processor fitted with a steel blade—process for 10 seconds to cool the dough. With the food processor running, add the eggs through the feed shoot and pulse until the eggs are incorporated into the dough and the mixture is thick. Scrape down the sides of the bowl and process for 30 seconds until a smooth dough forms.
Transfer the dough to a pastry bag fitted with a 1M large star tip.
Add the oil to a medium saucier or saucepan with a candy thermometer fitted on the pan. Heat the oil to 360° to 365°F. Hold the piping bag several inches from the hot oil. Pipe 2-inch strips of dough over hot oil. Cut with kitchen shears or a sharp knife, and drop into hot oil. Repeat until about 12 churro strips have been added to the hot oil. (See Tips 3 and 4)
Fry the churros, maintaining the oil temperature until golden brown, four to five minutes.
Remove the churros and drain on a paper towel-lined pan. Repeat with the remaining churro dough.
Mix the sugar and remaining ½ teaspoon of cinnamon in a medium bowl. Toss in the churro bites until well coated. Place on a serving plate and serve with the chocolate dipping sauce.
Yield: About 8 dozen churro bites. (See Tip 5)

Chocolate Dipping Sauce (Chocolate Ganache)

Add mini chocolate chips and heavy cream to a microwave-safe bowl. Microwave on high for 30 seconds; stir—microwave for an additional 15 to 30 seconds or until the chocolate chips are melted.
Stir mixture until smooth and lump-free.
Yield: ¾ cups.

Video

Notes

If three eggs are not enough to equal ¾ of a cup, add enough egg white from the fourth egg to equal ¾ cup.
May also use regular semi-sweet chocolate chips or bittersweet chocolate chips. It may take a bit longer in the microwave with the larger chips.
To prevent the churro dough from sticking, coat the blades of the kitchen shears or knife with oil.
When the churro strips are added to the hot oil, the temperature of the oil will drop. Therefore, do not crowd the pan. I typically only add 12 strips at a time.
Leftover churro bites can be stored in an airtight container in the refrigerator for up to three days. Reheat in a 325°F toaster oven or oven for 7 to 8 minutes or until heated.

Nutrition