Churros With Velvety Chocolate Dipping Sauce

Golden, crispy, and rolled in cinnamon sugar—churros are the kind of treat that makes people stop mid-bite just to say, “Wow.”

These churros are light inside, with a crackly crunch on the outside, and they taste even better when dipped into that thick, warm chocolate sauce that clings to each bite like it’s meant to be there.

I grew up eating them at street carts and fairs, but making them fresh at home hits different.

They’re not just for snacking—this is the kind of dessert that makes the whole house smell like something special’s going on in the kitchen.

The dough comes together on the stove and turns into soft golden sticks once they hit hot oil. Then straight into sugar they go. No waiting around.

The chocolate sauce? Just warm cream over chopped chocolate with a little butter stirred in—nothing fancy, but it feels rich and smooth like the kind you’d get at a café.

I made this version to match what you’d see on a beautiful dessert plate—thick ridges, deep color, and that slow swirl of glossy chocolate that doesn’t just sit there, it shows off.

This is the real deal. Fry them fresh, serve them hot, and don’t expect leftovers.

Perfect Churros With Velvety Chocolate Dipping Sauce

Ingredients

For The Churros

• 1 cup (240ml) water
• 2 ½ tbsp (35g) unsalted butter
• 2 tbsp (25g) granulated sugar
• ¼ tsp fine sea salt
• 1 cup (125g) all-purpose flour, sifted
• 1 tsp vanilla extract
• 2 large eggs, at room temperature
• Vegetable oil (for deep frying)
• ½ cup (100g) fine granulated sugar, for coating
• 1 tsp ground cinnamon (optional but traditional)

For The Chocolate Sauce

• 100g dark chocolate (min. 60% cocoa solids), finely chopped
• ½ cup (120ml) heavy cream
• 2 tbsp (25g) sugar
• 1 tsp unsalted butter
• Pinch of salt
• ½ tsp vanilla extract

Instructions

1. In a medium saucepan over medium heat, combine water, butter, sugar, and salt. Stir gently until the butter melts and the mixture just begins to boil.
2. Remove from heat and immediately stir in the sifted flour using a wooden spoon. Stir vigorously until the dough forms a smooth, ball-like mass that pulls away from the sides of the pan.
3. Let the dough cool for 7–10 minutes. It should still be warm but not hot enough to cook the eggs.
4. Add vanilla extract. Beat in the eggs one at a time, mixing thoroughly after each. The dough will look curdled at first but will become glossy and pipeable once fully incorporated. The final texture should be thick, smooth, and slightly elastic.
5. Spoon the dough into a large piping bag fitted with a star-shaped nozzle (1M or similar for sharp ridges).
6. Heat vegetable oil in a deep saucepan to 180°C (350°F). Use a thermometer for precision.
7. Pipe 4–5 inch lengths of dough directly into the oil, cutting off each strip with clean kitchen scissors. Fry 3–4 at a time to avoid crowding.
8. Fry for 2–3 minutes per side, or until uniformly golden brown and crisp. Use a slotted spoon to remove them and drain on a wire rack lined with paper towels.
9. While still warm, roll churros in a mixture of sugar and cinnamon until evenly coated.

To Make The Chocolate Sauce

1. In a small saucepan over medium-low heat, warm the cream and sugar until it begins to steam—do not let it boil.
2. Remove from heat and stir in the chopped chocolate. Let it sit for 30 seconds, then whisk until smooth and glossy.
3. Add butter, vanilla extract, and a pinch of salt. Whisk again until fully emulsified and silky.
4. Pour into a small bowl and serve immediately alongside the warm churros.

What Is A Churro?

A churro is a fried dough pastry that’s crisp on the outside and soft inside. It’s made using a thick dough similar to choux pastry, piped into hot oil using a star-shaped tip, and fried until golden brown.

Once fried, churros are rolled in cinnamon sugar and often served with chocolate sauce for dipping. They’re popular in Spain, Latin America, and have become a favorite snack or dessert in many other places around the world.

What Do Churros Taste Like?

Churros taste sweet, warm, and slightly buttery with a soft, doughy center. The outside is crispy and coated in sugar and cinnamon, so each bite has a little crunch followed by a fluffy inside.

They’re not overly sweet on their own, which is why they go perfectly with rich sauces like chocolate or caramel.

Tips For Success When Making Churros

If you’re making churros at home for the first time, these tips will help you get them just right:

• Use a star piping tip: This gives churros their classic ridged look and helps them cook evenly.
• Let the dough cool before adding eggs: If the dough is too hot, it can cook the eggs and ruin the texture.
• Use room temperature eggs: Cold eggs won’t mix in smoothly and can make the dough lumpy.
• Don’t overcrowd the oil: Fry just a few churros at a time so the oil stays hot and they cook evenly.
• Keep the oil at the right temperature: Around 180°C or 350°F is ideal. Too hot and they’ll burn outside but stay raw inside. Too cold and they’ll soak up oil.
• Roll churros in sugar while warm: The sugar sticks better when the churros are freshly fried.

How Long Do Churros Take To Make?

From start to finish, making churros usually takes about 45 to 60 minutes.

• Making the dough takes around 15 minutes.
• Piping and frying may take another 20 to 30 minutes, depending on the batch size.
• Preparing the chocolate sauce and coating the churros takes another 10 to 15 minutes.

If it’s your first time, give yourself a bit more time so you don’t feel rushed.

What Can You Serve With Churros?

Churros are great on their own, but here are some tasty ideas to enjoy them even more:

• Thick chocolate sauce: This is the classic dip that adds richness and smooth texture.
• Caramel sauce: For those who like a deeper, buttery sweetness.
• Fresh fruit: Strawberries, bananas, or mango slices pair really well.
• Ice cream: Vanilla, chocolate, or cinnamon ice cream makes it a dessert you’ll remember.
• Coffee or hot chocolate: A warm drink on the side turns it into a full treat.

How To Store Churros The Right Way?

If you have leftover churros, here’s how to keep them from getting soggy too quickly:

• Let them cool fully before storing: If they’re still warm, they’ll trap steam and turn soft.
• Store in an airtight container at room temperature: This keeps them from drying out too much.
• Avoid the fridge: It makes them rubbery and takes away the crunch.

Eat stored churros within 1–2 days for the best taste and texture.

How To Reheat Churros Without Losing The Crunch?

If you want your churros to taste fresh again, here’s how to bring back that crispy bite:

• Use the oven or air fryer: Preheat to 180°C (350°F) and heat the churros for 5–8 minutes. This keeps them crisp outside and warm inside.
• Avoid the microwave: It makes them soft and chewy, not crunchy.
• Don’t recoat with sugar before reheating: The sugar can melt and make them sticky. Instead, reheat first, then roll in fresh sugar again if needed.