Crispy Churros with Homemade Chocolate Sauce

Golden, crispy on the outside, and soft on the inside. These homemade churros are the ultimate treat. Coated in cinnamon sugar and served with a rich, velvety chocolate sauce, they’re perfect for dessert or special weekend indulgence.

Iram Mansoor

Crispy Churros with Homemade Chocolate Sauce

No ratings yet

Golden, crispy on the outside, and soft on the inside. these homemade churros are the ultimate treat. Coated in cinnamon sugar and served with a rich, velvety chocolate sauce, they’re perfect for dessert or special weekend indulgence.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Servings: 8 Churros

Ingredients Method Video Notes

Ingredients

 

US CustomaryMetric

 

1x2x3x?

For the Churro Dough:

• 1 cup water
• 2 tbsp unsalted butter
• 1 tbsp vanilla bean paste
• 2 tbsp brown sugar
• Pinch of salt
• 1 cup all-purpose flour
• 2 eggs room temperature

For Cinnamon Sugar Coating:

• 1/2 cup granulated sugar
• 1 tbsp ground cinnamon

For the Chocolate Sauce:

• 1/4 cup cocoa powder
• 1/2 tsp all-purpose flour
• 1/3 cup semi-sweet chocolate chips
• 1/2 cup granulated sugar
• 1 tsp vanilla bean paste
• Pinch of salt
• 1 cup milk

Method

 

Make the Dough

1. In a saucepan over medium heat, combine water, butter, brown sugar, and salt. Bring to a boil, then add the flour all at once. Stir constantly until a dough forms and pulls away from the sides (about 1–2 minutes).
2. Remove from heat and let the dough cool for 8–10 minutes.

Add Eggs & Vanilla

1. Once cooled, add the eggs and vanilla bean paste.
2. Mix thoroughly by hand or with a mixer until the dough becomes smooth and sticky. This may take 8–10 minutes of mixing — be patient.

Rest & Freeze

1. Let the dough rest for 30 minutes.
2. Transfer to a piping bag fitted with a large star tip. Pipe 8–9 churros onto a parchment-lined baking sheet. Freeze for 30–40 minutes, or until firm.

Make the Chocolate Sauce

1. In a small saucepan, sift together cocoa powder and flour.
2. Add milk and whisk until smooth. Stir in sugar, vanilla, and salt.
3. Finally, add the chocolate chips and cook over medium heat for 5–8 minutes, whisking continuously until thick and glossy.

Fry the Churros

1. Heat oil in a deep pan to 325°F (165°C).
2. Carefully add frozen churros to the oil without overcrowding. Fry 3–4 minutes per side or until golden and crispy.
3. Thicker churros may take a bit longer.

Coat in Cinnamon Sugar

1. In a shallow dish, mix granulated sugar and cinnamon.
2. Toss warm churros in the mixture until fully coated.

Serve & Enjoy

1. Serve churros warm with the homemade chocolate sauce on the side. Dip, bite, repeat!

Video

Notes

• Don’t skip freezing — it helps churros hold their shape while frying.
• Mix the dough well after adding eggs — it will look separated at first, but keep going.
• Use a star piping tip for authentic ridges that get extra crispy.

Tried this recipe?

Let us know how it was!