Homemade Churros with Chocolate Dipping Sauce
Crispy fried churros dusted in cinnamon sugar paired with silky hot chocolate sauce. This classic Spanish-inspired treat features a light, airy interior achieved through a choux pastry technique. Serve warm as a dessert, breakfast pastry, or late-night snack. The homemade chocolate sauce this beyond bakery versions with rich, melted chocolate and cream.
Ingredients
- vegetable oil, for fryingcanola oil or refined peanut oil1:1neutraladds peanuts
higher smoke point helps stability
Full guide → - ½ cup sugar, granulated
- 1 teaspoon ground cinnamon, for coating
- ½ cup Cinnamon Sugar Butter Spread, or unsalted butterunsalted butter1:1dairy
adds richness; increases ease of control
- ½ cup water, room temperature
- 2 tablespoon whole milk, room temperature
- ½ teaspoon salt, fine
- 1 cup all-purpose flour, unsifted
- 3 large eggs, room temperature
- ½ cup semi-sweet chocolate chips, chopped fine optionaldark chocolate1:1dairy-free possible
deeper flavor
- ½ cup heavy whipping cream, cold
Instructions
- 1
Pour 1 inch vegetable oil into large high-sided skillet and heat to 350F over medium heat, maintaining temperature with candy thermometer.
- 2
Mix sugar and cinnamon in shallow medium bowl and set aside.
- 3
Combine Cinnamon Sugar Butter Spread, water, milk and salt in small saucepan and bring to simmer over medium heat.
- 4
Remove pan from heat and add flour all at once, stirring vigorously until fully incorporated and dough forms a ball.
- 5
Transfer dough to large mixing bowl and beat on low speed about 30 seconds until slightly cooled.
- 6
Increase mixer speed to medium and add eggs one at a time, beating well after each addition.
- 7
Spoon dough into pastry bag fitted with star tip and pipe strips approximately 6 inches long directly into hot oil.
- 8
Use kitchen shears dipped in flour to cut dough from pastry bag, piping only a few churros at a time.
- 9
Fry churros turning once about 5 minutes until golden brown on all sides.
- 10
Transfer churros to paper towel-lined tray and roll in cinnamon-sugar mixture.
- 11
Repeat frying process with remaining dough, adjusting heat as needed to maintain 350F oil temperature.
- 12
For sauce, place chocolate chips in small bowl.
- 13
Heat whipping cream in small saucepan over medium-low heat until bubbles form around edge and cream is steaming, without boiling.
- 14
Pour hot cream over chocolate chips and let stand 30 seconds.
- 15
Gently stir until chocolate is melted and mixture is smooth.
- 16
Serve churros with chocolate dipping sauce warm.
Tips
Maintain oil at exactly 350F throughout frying using a candy thermometer. Temperature below 350F produces greasy churros; above 350F causes dark exterior before interior cooks.
Prepare all ingredients before piping. Choux dough begins to oxidize and separate, so work quickly once dough is made to achieve light, airy fried results.
For smoother chocolate sauce, use finely chopped chocolate or chips and let cream cool 10 seconds before pouring to prevent seizing.
Good to Know
Churros best enjoyed immediately while warm. Store cooled churros in airtight container up to 2 days; reheat at 350F for 2-3 minutes to restore crispness. Chocolate sauce keeps refrigerated in sealed container 5 days; reheat gently over low heat.
Prepare choux dough up to 4 hours ahead, covered with plastic wrap in refrigerator. Bring to room temperature 30 minutes before piping. Chocolate sauce can be made 1 day ahead and reheated gently before serving.
Serve churros warm with chocolate sauce on side for dipping. Dust with additional cinnamon sugar immediately after frying. Pair with hot chocolate, coffee, or churros-and-chocolate as traditional Spanish breakfast.
Common Mistakes
Do not skip the thermometer to avoid oil temperature fluctuations causing unevenly fried churros.
Do not boil the cream to avoid broken chocolate emulsion and grainy sauce.
Do not fry too many churros at once to avoid oil temperature drop and soggy results.
Substitutions
Dairy-Free Swaps
General Alternatives
higher smoke point helps stability
Full guide →FAQ
Can I make churro dough ahead?
Yes. Prepare dough up to 4 hours ahead and refrigerate covered. Remove 30 minutes before piping to reach room temperature for easier piping and better texture.
What if my chocolate sauce seizes?
Add 1 tablespoon of heavy cream or milk and stir gently. If still grainy, strain through fine-mesh sieve. Prevent seizing by letting cream cool 10 seconds before pouring.
Can I freeze churros?
Freeze cooked cooled churros in single layer 2 hours, then transfer to freezer bags up to 1 month. Reheat unthawed at 350F for 3-4 minutes to restore crispness.