Name: Churros with Decadent Chocolate Sauce Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Spanish
Ingredients: 1 cup (240 ml) water; 2 tbsp granulated sugar; 1/2 tsp fine salt; 2 tbsp unsalted butter; 1 cup (125 g) all-purpose flour; 1 large egg, room temperature; 1 tsp vanilla extract; Neutral oil for frying (canola or sunflower), about 3–4 cups; 1/2 cup granulated sugar; 1–1.5 tsp ground cinnamon; Pinch of salt; 3.5 oz (100 g) dark chocolate, chopped (60–70% cocoa); 1/2 cup (120 ml) heavy cream; 2 tbsp milk (optional, for thinning); 1–2 tsp sugar or honey, to taste; 1/4 tsp vanilla extract; Pinch of salt

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Introduction

Churros with chocolate sauce are a delightful treat perfect for satisfying your sweet tooth. These crispy, cinnamon-coated fried dough sticks paired with rich, velvety chocolate sauce make for an irresistible dessert or snack. Easy to make at home, they bring a taste of traditional Spanish and Mexican cuisine to your kitchen.

A white plate holds a stack of golden brown churros, each with ridged, crispy edges and a light dusting of white sugar crystals. The churros are arranged in a staggered pile, showing their textured surface and slightly darker baked ends. On the side of the plate, a small white ramekin filled with smooth, dark chocolate sauce sits, its surface drawn into a swirl pattern. The whole scene is set on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (240 ml) water
2 tbsp granulated sugar
1/2 tsp fine salt
2 tbsp unsalted butter
1 cup (125 g) all-purpose flour
1 large egg, room temperature
1 tsp vanilla extract
Neutral oil for frying (canola or sunflower), about 3–4 cups
For the cinnamon sugar:
- 1/2 cup granulated sugar
- 1–1.5 tsp ground cinnamon
- Pinch of salt
For the chocolate sauce:
- 3.5 oz (100 g) dark chocolate, chopped (60–70% cocoa)
- 1/2 cup (120 ml) heavy cream
- 2 tbsp milk (optional, for thinning)
- 1–2 tsp sugar or honey, to taste
- 1/4 tsp vanilla extract
- Pinch of salt

Instructions

Step 1: Mix the cinnamon sugar by combining sugar, cinnamon, and a pinch of salt in a shallow dish. Set aside.
Step 2: In a saucepan, bring water, sugar, salt, and butter to a simmer over medium heat, stirring until the butter melts.
Step 3: Add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls from the sides, about 1–2 minutes. A thin film on the pan is normal.
Step 4: Remove from heat and let the dough cool for 3–5 minutes until warm but not hot. Beat in the egg and vanilla extract until the dough is glossy and smooth, even if it looks separated at first.
Step 5: Transfer the dough to a pastry bag fitted with a large open star tip. If you don’t have a pastry bag, use a sturdy zip-top bag and snip a corner.
Step 6: Heat about 2 inches of neutral oil in a deep pot to 350–360°F (175–182°C). Use a thermometer to maintain the temperature.
Step 7: Pipe 5–6 inch ropes of dough directly into the hot oil, using scissors to release the churros. Fry for 2–3 minutes per side until deep golden, working in small batches to avoid overcrowding.
Step 8: Remove churros and drain briefly on a rack or paper towels, then roll in the cinnamon sugar while still warm so the coating sticks.
Step 9: To make the chocolate sauce, warm the heavy cream until steaming but not boiling. Pour over chopped chocolate and let sit for 1 minute. Stir until smooth, then add vanilla, salt, and sugar or honey to taste. Thin with milk if desired.
Step 10: Serve churros immediately with chocolate sauce for dipping. They are best enjoyed within 20 minutes while still crisp.

Tips & Variations

Use a thermometer to keep oil temperature steady for perfectly crispy churros without greasiness.
If you don’t have a star tip, a plain round tip works too for a different texture.
Try drizzling the churros with caramel or dulce de leche instead of chocolate sauce for variety.
For a dairy-free version, swap butter with coconut oil and use coconut cream in the chocolate sauce.
Make smaller churros for bite-sized treats that fry faster and are easier to handle.

Storage

Churros are best eaten fresh. If needed, store leftover churros in an airtight container at room temperature for up to 1 day. Reheat in a hot oven or toaster oven to restore crispiness; avoid microwaving as it makes them soggy. Keep leftover chocolate sauce refrigerated for up to 3 days and warm gently before serving.

How to Serve

A white plate holds a stack of golden-brown churros with a ridged texture, lightly dusted with white sugar, arranged in a slightly uneven pile. Next to the churros, on the right side of the plate, there is a small white ramekin filled with shiny, smooth dark chocolate sauce that has a spiral swirl on its surface. The plate sits on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make churros without a pastry bag?

Yes, you can use a sturdy zip-top plastic bag and snip off one corner to pipe the dough, though controlling the shape might be trickier.

What is the best oil for frying churros?

Neutral oils with high smoke points, like canola or sunflower oil, are ideal because they don’t interfere with the churros’ flavor and can handle the frying temperature well.