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This decadent molten churro bombs recipe transforms classic churros into irresistible chocolate-filled treats that will impress anyone lucky enough to try them. The crispy exterior coated in cinnamon sugar gives way to warm flowing chocolate for a dessert experience that hits all the right notes.
I first made these churro bombs for my nephew's birthday party, and they disappeared within minutes. The look on everyone's faces when they bit into them and discovered the molten chocolate center was absolutely priceless.
Ingredients
- Water: Forms the base of the choux pastry dough allowing it to puff up beautifully when fried
- Unsalted butter: Adds richness and helps create that authentic churro flavor
- Sugar: Both in the dough and coating provides the classic sweetness churros are known for
- Salt: Enhances all the flavors and balances the sweetness
- All-purpose flour: Creates the structure needed for the perfect churro texture
- Large eggs: Bind everything together and create the airy texture when fried
- Vanilla extract: Adds depth of flavor complementing both the dough and chocolate
- Milk chocolate truffles: Create the molten center; use quality truffles for best results
- Oil for frying: Choose a neutral oil with a high smoke point like vegetable or canola oil
- Cinnamon: For the coating, providing that authentic churro flavor profile
Step-by-Step Instructions
- Create The Choux Pastry Base:
- Combine water, butter, 2 tablespoons sugar, and salt in a medium saucepan over medium-high heat until it reaches a full boil. This mixture creates the foundation for our churro dough, so make sure everything is fully dissolved before proceeding to the next step.
- Add Flour And Form Dough:
- Reduce heat to medium-low and add flour all at once, stirring vigorously with a wooden spoon. Continue stirring for about 1 minute until the dough forms a cohesive ball that pulls away from the sides of the pan. The texture should be smooth and not too sticky.
- Cool And Add Eggs:
- Remove from heat and let the dough cool for 5 minutes to prevent cooking the eggs when added. Add eggs one at a time, fully incorporating each egg before adding the next. The dough will initially look separated but keep mixing until smooth. Finally, mix in the vanilla extract until fully incorporated.
- Form The Churro Bombs:
- Line a baking sheet with parchment paper and transfer dough to a piping bag fitted with a closed star tip. Pipe 18 spiral rounds about 1½ inches in diameter. Place a chocolate truffle on each round, then pipe more dough in a spiral to completely cover and seal the chocolate inside.
- Freeze The Bombs:
- Transfer the tray immediately to the freezer and freeze for 1 hour until solid. This crucial step ensures the bombs maintain their shape during frying and prevents the chocolate from leaking out too soon.
- Fry To Golden Perfection:
- Heat oil in a deep pot to 350°F. Fry the frozen churro bombs in small batches of 4 for about 3 minutes, turning occasionally for even browning. The bombs should be golden brown and crispy on the outside.
- Drain And Coat:
- Remove fried churro bombs and place on a cooling rack or paper towel lined plate to drain excess oil. While still warm, roll them in the cinnamon sugar mixture until completely coated.
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The chocolate truffle center is what makes these churro bombs truly special. I discovered this trick when experimenting with regular churros and wanted to elevate them for a dinner party. The first time my daughter bit into one, her eyes widened and she declared it was "like magic" seeing the chocolate flow.
Make Ahead Options
The assembled churro bombs can be frozen for up to 2 weeks before frying. Simply prepare through the freezing step, then transfer to an airtight container once solid. This makes them perfect for preparing in advance for parties or unexpected guests. When ready to serve, fry directly from frozen adding about 30 seconds to the cooking time.
Troubleshooting Tips
If your churro bombs are opening during frying, you likely did not seal them properly. Make sure to completely encase the chocolate truffle with dough, leaving no openings or thin spots. Also, ensure they are thoroughly frozen before frying to maintain their structure in the hot oil.
Flavor Variations
Try experimenting with different fillings beyond chocolate truffles. White chocolate, caramel filled chocolates, or even peanut butter cups make excellent alternatives. You could also add ground cinnamon or orange zest to the dough itself for a flavor twist, or roll the finished bombs in different coatings like cocoa powder or powdered sugar mixed with cinnamon.
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Frequently Asked Questions
- → Can I make the churro bombs ahead of time?
Yes! You can prepare the dough, pipe around the truffles, and freeze them for up to 2 weeks before frying. Keep them in an airtight container in the freezer. Fry them directly from frozen for best results.
- → What can I use instead of milk chocolate truffles?
You can substitute with dark chocolate truffles, chocolate ganache pieces, or even filled chocolates like caramel or hazelnut. Just make sure they're solid enough to hold their shape during the piping process.
- → What's the best oil for frying churro bombs?
Neutral oils with high smoke points work best, such as vegetable oil, canola oil, or peanut oil. These won't impart strong flavors and can handle the high temperatures needed for frying.
- → How do I know when the churro bombs are done frying?
The churro bombs should be golden brown on all sides, which typically takes about 3 minutes. Make sure to turn them while frying to ensure even cooking. They should feel crisp on the outside.
- → Can I bake these instead of frying?
While traditional churros are fried, you could attempt baking these at 375°F (190°C) for about 15-20 minutes. The texture won't be the same as fried versions, but they'll still be delicious. Brush with melted butter before rolling in cinnamon sugar.
- → Why did my churro bombs burst open during frying?
This usually happens when the dough isn't sealed properly around the chocolate truffle. Make sure to completely encase the chocolate and check for any small openings before freezing. Also, ensure they're frozen solid before frying.