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Homemade Buuelos with Warm Chocolate Sauce photo

Buuelos with Warm Chocolate Sauce

Indulge in these delightful buuelos with warm chocolate sauce! Light, fluffy, and perfect for sharing.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dessert
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Buuelos:
  • 1.5 cups all-purpose flour
  • 1/3 cup sugar
  • 1 teaspoon baking powder
  • 1/8 teaspoon sea salt
  • 1 large egg
  • 1 cup milk unsweetened almond milk or soy milk may be substituted
  • Avocado oil or ghee for frying
  • 2 tablespoons powdered sugar for dusting
For the Chocolate Sauce:
  • 4 ounces semisweet chocolate
  • 3 tablespoons sugar or more to taste
  • 1 tablespoon unsalted butter
  • 1 pinch salt
  • 1/3 cup half and half or more if needed
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon rosewater optional

Equipment

  • Mixing Bowls
  • Whisk or electric mixer
  • Deep frying pan or heavy-bottomed pot
  • Slotted Spoon
  • Paper Towels
  • Small Saucepan
  • Serving Platter

Method
 

Instructions:
  1. In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, and sea salt. Mix these dry ingredients well. In a separate bowl, whisk together the egg and milk until blended. Gradually pour the wet mixture into the dry ingredients, stirring until just combined. Be careful not to overmix; a few lumps are perfectly fine.
  2. In a deep frying pan, heat about 2 inches of avocado oil or ghee over medium heat. You’ll want the oil to reach approximately 350°F (175°C). To test if the oil is hot enough, drop a small spoonful of batter into the oil. If it sizzles and rises to the surface, it's ready for frying.
  3. Using a tablespoon, drop spoonfuls of the batter into the hot oil, frying only a few at a time to avoid overcrowding. Fry until the buuelos are golden brown on all sides, about 2-3 minutes. Remove them using a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil. Dust warm buuelos with powdered sugar for a sweet finish.
  4. In a small saucepan over low heat, combine the semisweet chocolate, sugar, unsalted butter, and a pinch of salt. Stir continuously until the chocolate is melted and the mixture is smooth. Gradually whisk in the half and half, adjusting the consistency to your liking. Add the vanilla extract and rosewater if using, stirring until fully incorporated.
  5. To serve, arrange the buuelos on a platter and drizzle the warm chocolate sauce over them or serve it on the side for dipping. Enjoy your homemade buuelos with warm chocolate sauce, and watch them disappear in no time!

Notes

  • Buuelos are best enjoyed fresh; fry them just before serving for optimal texture.
  • Store leftover buuelos in an airtight container at room temperature for up to two days.
  • For longer storage, freeze buuelos and reheat in the oven for a crisp texture.