Churros with Chocolate Sauce Recipe

Homemade churros use a simple flour-and-water dough fried until golden. They are then coated with cinnamon sugar and a pinch of nutmeg. Served with a two-ingredient chocolate dipping sauce made from semisweet chocolate and heavy cream, they make a classic Spanish dessert. You can also bake or air fry the churros instead of deep-frying them. For more dessert ideas, try my dulce de leche, chocolate fondue, or Dulce de Leche Churro Trifle.

Churros vs. Donuts

Churros and donuts are both fried pastries, but they differ in shape, dough, and texture. Popular in Spain and throughout Latin America, including Mexico and Brazil, churros typically come in long, ridged strips or loops.

They are often coated with sugar or cinnamon sugar and served with chocolate for dipping. In Latin America, some versions also contain fillings such as dulce de leche or chocolate.

Unlike traditional donuts, which commonly use yeast-raised or cake-style dough, churros are typically piped through a star-shaped nozzle. The churro dough in this recipe combines flour, water, sugar, salt, and vegetable oil without eggs, butter, or yeast. Churros also tend to have a crisper coating than traditional donuts.

Ingredients

For the Churros

• All-purpose flour – 2 cups. Gives the homemade churros their structure and slightly chewy texture beneath the crisp coating. Gluten-free flour can also work, although the texture may vary depending on the blend.
• Granulated sugar – 2 tablespoons for the dough and ½ cup for coating. Gives the dough mild sweetness, with the remaining sugar mixed with cinnamon and nutmeg for a lightly spiced coating.
• Ground cinnamon – 1 teaspoon. Brings a warm, earthy spice flavor to the sugar coating that complements the chocolate dipping sauce.
• Water – 2 cups. Hydrates the flour and produces a thick dough that holds its shape when piped.
• Ground nutmeg – 1 pinch, optional. Adds a hint of sweet, nutty spice to the cinnamon-sugar coating.

For the Chocolate Sauce

• Semisweet chocolate chips – 3 ½ ounces (100 g). Give the chocolate sauce for churros a deep chocolate flavor without excessive sweetness.
• Heavy cream – ½ cup. Adds richness and a silky texture to the melted chocolate, keeping the sauce smooth enough for dipping when warm.

How to Make Churros with Chocolate Sauce

Fry the Churros

1. Prepare the dough: In a medium saucepan over medium heat, combine 2 cups of water, 2 tablespoons of granulated sugar, 1 teaspoon of salt, and 2 tablespoons of vegetable oil. Bring to a boil, stir, and remove from the heat. Add 2 cups of all-purpose flour and mix for about 30 seconds until the dough comes together into a ball.
2. Heat the frying oil: Heat 2 quarts of vegetable oil in a deep fryer to 375°F (190°C). Transfer the dough to a churrero or a sturdy piping bag fitted with a large star tip. Twist the top of the bag to close it.
3. Pipe the churros: Hold the churrero or piping bag straight and upright over the hot oil to keep the churros straight. Pipe the dough into strips about 7 inches (18 cm) long. Cut each strip with a sharp knife or kitchen scissors and carefully let it drop into the oil.
4. Fry until golden: Fry the churros for 2–3 minutes per batch, turning occasionally until golden brown on all sides. Cook no more than 4–5 churros at a time, as overcrowding lowers the oil temperature and affects the results.
5. Drain the churros: Remove the churros from the oil with a slotted spoon. Transfer them to a shallow baking pan lined with paper towels to drain excess oil.
   Note: Making an opening for filling is optional. Churros made with a regular piping bag won't have a hollow center. If you plan to fill them, let them cool slightly and hold each churro upright. Carefully insert a wooden skewer lengthwise from the top, stopping just before the bottom. Avoid piercing through the sides.
6. Coat with cinnamon sugar: Combine the remaining ½ cup of granulated sugar, 1 teaspoon of ground cinnamon, and the optional pinch of nutmeg. Spread the mixture on another baking sheet and roll the warm churros in it until evenly coated. Set aside.
7. Add toppings and serve: Enjoy the churros with the chocolate dipping sauce.
   Note: For a decorated version, use a piping bag fitted with a star nozzle to pipe store-bought chocolate frosting or dulce de leche over the churros. Finish with colorful sprinkles and, if desired, mini Oreos or mini candy bars.

Make the Chocolate Sauce

1. Heat the cream: Bring ½ cup of heavy cream to a boil in a small saucepan over medium-high heat.
2. Note: For the microwave method, heat the cream in a microwave-safe bowl in 20-second intervals, stirring between each, until it begins to boil.
3. Add the chocolate: Place 3 ½ ounces (100 g) of semisweet chocolate chips in a heatproof glass bowl. Pour the hot cream over the chocolate.
4. Let the chocolate soften: Allow the mixture to stand for 30–40 seconds.
5. Whisk until smooth: Whisk the chocolate and cream together until smooth. Serve the chocolate dipping sauce with the churros.

Oven-Baked Churros

1. Make the dough: Follow the standard churro dough instructions, skipping the deep-frying.
2. Pipe onto baking sheets: Transfer the dough to a piping bag fitted with a large star tip. Pipe the churros onto baking sheets lined with parchment paper or silicone baking mats.
3. Bake until golden: Bake at 400°F (204°C) for approximately 20 minutes, until golden brown.
4. Finish the churros: Let them cool slightly before filling with chocolate sauce, if desired, and rolling in cinnamon sugar.

Air-Fried Churros

1. Make the dough: Follow the original stovetop dough instructions. Transfer the hot dough to a large mixing bowl or the bowl of a stand mixer.
2. Beat in the eggs: Add one egg and beat immediately with an electric or stand mixer until incorporated. Repeat with the remaining three eggs, adding them one at a time.
3. Pipe into the basket: Transfer the dough to a piping bag fitted with a large star tip. Pipe as many churros as will fit into the air fryer basket, leaving a little space between them.
4. Apply cooking spray: Lightly coat the tops of the churros with nonstick cooking spray.
5. Air fry until golden: Close the air fryer and cook for approximately 6–8 minutes, turning halfway through, until golden brown and crisp.
6. Finish the churros: Let them cool slightly before filling with chocolate sauce, if desired, and rolling in cinnamon sugar.

FAQ About Churros with Chocolate Sauce

What to Serve with Churros

• Dips: Try my Cream Cheese Fruit Dip instead of chocolate sauce. The tangy cream cheese and lime add a refreshing contrast to the cinnamon sugar.
• Cakes: Add Brigadeiro Cake or Dairy-Free Chocolate Cake to your dessert table. Both pair with churros for a chocolate-themed spread.
• Frozen Desserts: Pair warm churros with Chocolate Pudding Ice Cream Pie. The chilled pie makes a good contrast to the warm pastries.
• Fruit Desserts: Add Strawberry-White Chocolate Flan or Chocolate-Strawberry Slump when you want some fruit on the dessert table.
• Drinks: Make Caramel Apple Cider to go with the churros. Its apple and spice flavors complement the cinnamon-sugar coating.

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5 from 4 votes

Churros with Chocolate Sauce Recipe

Freshly fried homemade Churros with Chocolate Sauce combine a cinnamon-sugar coating with a chocolate dip made from semisweet chocolate and heavy cream for a classic Spanish dessert.

Course:Dessert

Cuisine:Spanish

Prep Time 20 minutes minutes

Cook Time 3 minutes minutes

Total Time 23 minutes minutes

Servings 8 churros

Calories327.1 kcal

Author Valentina Dimitrova

Cost $ 0.50 per churro

Equipment

• pan
• knife or scissors
• plate
• bowl
• microwave

Ingredients

For the Churros

• 2 cups water
• 2 tablespoons granulated sugar
• 1 teaspoon salt
• 2 tablespoons vegetable oil
• 2 cups all-purpose flour or gluten-free flour
• 2 quarts vegetable oil – for frying
• ½ cup granulated sugar – for coating
• 1 teaspoon ground cinnamon
• 1 pinch ground nutmeg – optional

For the Homemade Chocolate Sauce

• ½ cup heavy cream
• 3 ½ ounces semisweet chocolate chips

For the Air-Fried Churros Only

• 4 large eggs

US Customary - Metric

Instructions

Fry the Churros

• Prepare the dough: In a medium saucepan over medium heat, combine 2 cups of water, 2 tablespoons of granulated sugar, 1 teaspoon of salt, and 2 tablespoons of vegetable oil. Bring to a boil, stir, and remove from the heat. Add 2 cups of all-purpose flour and mix for about 30 seconds until the dough comes together into a ball.
• Heat the frying oil: Heat the frying oil: Heat 2 quarts of vegetable oil in a deep fryer to 375°F (190°C). Transfer the dough to a churrero or a sturdy piping bag fitted with a large star tip. Twist the top of the bag to close it.
• Pipe the churros: Hold the churrero or piping bag straight and upright over the hot oil to keep the churros straight. Pipe the dough into strips about 7 inches (18 cm) long. Cut each strip with a sharp knife or kitchen scissors and carefully let it drop into the oil.
• Fry until golden: Fry the churros for 2–3 minutes per batch, turning occasionally until golden brown on all sides. Cook no more than 4–5 churros at a time, as overcrowding lowers the oil temperature and affects the results.
• Drain the churros: Remove the churros from the oil with a slotted spoon. Transfer them to a shallow baking pan lined with paper towels to drain excess oil.

  Note: Making an opening for filling is optional. Churros made with a regular piping bag won't have a hollow center. If you plan to fill them, let them cool slightly and hold each churro upright. Carefully insert a wooden skewer lengthwise from the top, stopping just before the bottom. Avoid piercing through the sides.
• Coat with cinnamon sugar: Combine the remaining ½ cup of granulated sugar, 1 teaspoon of ground cinnamon, and the optional pinch of nutmeg. Spread the mixture on another baking sheet and roll the warm churros in it until evenly coated. Set aside.
• Add toppings and serve: Enjoy the churros with the chocolate dipping sauce.

  Note: For a decorated version, use a piping bag fitted with a star nozzle to pipe store-bought chocolate frosting or dulce de leche over the churros. Finish with colorful sprinkles and, if desired, mini Oreos or mini candy bars.

Make the Chocolate Sauce

• Heat the cream: Bring ½ cup of heavy cream to a boil in a small saucepan over medium-high heat.

  Note: For the microwave method, heat the cream in a microwave-safe bowl in 20-second intervals, stirring between each, until it begins to boil.
• Add the chocolate: Place 3 ½ ounces (100 g) of semisweet chocolate chips in a heatproof glass bowl. Pour the hot cream over the chocolate.
• Let the chocolate soften: Allow the mixture to stand for 30–40 seconds.
• Whisk until smooth: Whisk the chocolate and cream together until smooth. Serve the chocolate dipping sauce with the churros.

Oven-Baked Churros

• Make the dough: Follow the standard churro dough instructions, skipping the deep-frying.
• Pipe onto baking sheets: Transfer the dough to a piping bag fitted with a large star tip. Pipe the churros onto baking sheets lined with parchment paper or silicone baking mats.
• Bake until golden: Bake at 400°F (204°C) for approximately 20 minutes, until golden brown.
• Finish the churros: Let them cool slightly before filling with chocolate sauce, if desired, and rolling in cinnamon sugar.

Air-Fried Churros

• Make the dough: Follow the original stovetop dough instructions. Transfer the hot dough to a large mixing bowl or the bowl of a stand mixer.
• Beat in the eggs: Add one egg and beat immediately with an electric or stand mixer until incorporated. Repeat with the remaining three eggs, adding them one at a time.
• Pipe into the basket: Transfer the dough to a piping bag fitted with a large star tip. Pipe as many churros as will fit into the air fryer basket, leaving a little space between them.
• Apply cooking spray: Lightly coat the tops of the churros with nonstick cooking spray.
• Air fry until golden: Close the air fryer and cook for approximately 6–8 minutes, turning halfway through, until golden brown and crisp.
• Finish the churros: Let them cool slightly before filling with chocolate sauce, if desired, and rolling in cinnamon sugar.

Recipe Video

Recipe Notes

Storage and Reheating

Make Ahead: Prepare the churro dough up to 24 hours in advance. Keep it covered in the refrigerator and bring it to room temperature before piping and cooking.

Refrigerate: Let leftover churros cool completely, then store in an airtight container or zip-top bag in the refrigerator for up to 2 days. Keep the chocolate sauce separately in the refrigerator for 3–4 days.

Freeze: Freeze cooled churros on a parchment-lined baking sheet until firm. Transfer to a freezer-safe container or bag for up to 1 month. Freeze without the chocolate sauce for better texture.

Reheat: Warm refrigerated churros in a 375°F (190°C) oven for 5–8 minutes. Frozen churros may take a little longer. Reheat the chocolate sauce gently, stirring until smooth.

Nutrition

Calories: 327.1kcal | Carbohydrates: 46.5g | Protein: 4.4g | Fat: 13.9g | Saturated Fat: 6.8g | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 3.6g | Trans Fat: 0.03g | Cholesterol: 17.6mg | Sodium: 296.8mg | Potassium: 119.8mg | Fiber: 2g | Sugar: 20.6g | Vitamin A: 225.7IU | Vitamin C: 0.1mg | Calcium: 25.3mg | Iron: 2.3mg

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