Easy Homemade Churros with Chocolate Sauce

All you need is a few simple ingredients and less than 30 minutes for hot, crispy Homemade Churros with Chocolate Sauce!

My love affair with churros began at the age of 8, when I visited Disneyland with my best friend, Jenny. I ate six churros that day and didn’t share a single bite of the foot-long magical wands of dough. But inch by inch they’d shrink in size until all that remained was the sugar-dusted tissue paper—a welcome reminder that the only thing left to do when you reach the end of a churro is cry.

So last weekend I found myself perched in front of my stove, squeezing dough into a pot of boiling oil, and fishing out each golden brown churro as it bobbed up and down in a dangerous game of Whac-A-Mole.

Of course homemade churros aren’t churros without a cinnamon-sugar shower. But I couldn’t stop there. The crispy batons beg to be dipped and dunked, so I’ve included a quick-fix recipe for warm chocolate dipping sauce.

Making churros is as easy as 1, 2, 3!

1. Mix up your dough.

2. Pipe and fry your churros.

3. Roll ’em in cinnamon-sugar.

Dip once, dip twice, or dip three times with additional recipes for butterscotch sauce and raspberry sauce.

Craving smaller bites of fried dough perfection? Don’t miss my recipe for Easy Churro Bites!

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Easy Homemade Churros dipped in chocolate sauce

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Easy Homemade Churros with Chocolate Sauce

Yield:
10
(4-inch) churros

For the coating:

1/2
cup
white sugar
1 1/2
teaspoons
ground cinnamon

For the churros:

1 1/2
Tablespoons
white sugar
1
cup
water
1/2
teaspoon
salt
2
Tablespoons
vegetable oil, plus more for frying
1
cup
all-purpose flour

For the chocolate sauce:

3 1/2
ounces
dark chocolate, chopped
1/2
cup
heavy cream

Equipment:

a deep-fry thermometer; a cloth pastry bag or heavy-duty plastic pastry bag; a large star pastry tip (such as Wilton #2110; optional)

Make the coating:

In a small, shallow bowl, stir together the sugar and cinnamon.

Make the churros:

In a small saucepan over medium heat, whisk together the water, sugar, salt and vegetable oil. Bring the mixture to a boil then remove it from the heat. Stir in the flour, mixing until it forms a smooth ball.

Heat 3 to 4 inches of vegetable oil in a large, heavy-bottomed stockpot set over medium-high heat until it reaches 375ºF. (There should be a minimum of 3 inches above the oil to prevent it from bubbling over.) Line a plate with paper towels.

Transfer the dough to a cloth pastry bag or heavy-duty plastic bag fitted with a large star tip (optional).

Pipe the dough over the pot of oil to a length of about 4 inches, then using scissors or a sharp knife, cut it so it releases into the oil. (Stand back to avoid any splatters.) Pipe two to three churros into the oil at a time, frying them until they’re golden brown and cooked through.

Transfer the churros to the paper towel-lined plate to drain for 2 minutes, then while they are still hot, roll them in the cinnamon-sugar mixture. Repeat the frying and coating process with the remaining dough.

Make the chocolate sauce:

Place the chopped chocolate in a small bowl.

Warm the heavy cream in small saucepan. (Do not let it boil.) Pour the heavy cream over the chopped chocolate. Let it sit for 1 minute then stir to combine.

Kelly’s Notes:

It’s important to use a cloth or heavy-duty plastic pastry bag, as a regular resealable plastic bag is not thick enough and will split open if you try to pipe the churro dough through it.

The chocolate sauce will thicken as it cools, so it’s best to make it right before you’re ready to serve it with the churros.

A pastry tip isn’t essential, however using the large star-shaped tip will give the churros the textured lines characteristic of classic churros.

This churro recipe can be easily doubled.

★ Did you make this recipe? Don’t forget to give it a star rating below!