Dessert · Spanish

Chocolate Churros with Chocolate Salted Caramel Sauce

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · June 29, 2026

Crisp, cocoa-spiked churros piped straight into hot oil and tossed in cinnamon sugar, then dunked into a glossy chocolate salted caramel sauce. It is a fun weekend project that feels far more impressive than the simple batter behind it. Add a scoop of ice cream and you have a dessert worth gathering around.

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Chocolate Churros with Chocolate Salted Caramel Sauce

Why you'll love this

  • Crisp outside, tender inside, with a cocoa twist.
  • The salted caramel chocolate sauce is dangerously good for dipping.
  • A fun, hands-on dessert that wows guests.
  • Most of the work is simple batter and a quick sauce.

EveryDayMeal recipe

Chocolate Churros with Chocolate Salted Caramel Sauce

Prep
20m
Cook
25m
Total
45m
Serves
4
Level
Medium

Ingredients

  • Sunflower oil, for frying
  • Ice cream, to serve
  • 120g Muscovado sugar
  • 60g Butter
  • 250ml Double cream
  • 100g Dark chocolate, chopped
  • 100g Golden caster sugar
  • 2 tsp Ground cinnamon
  • 200g Plain flour
  • 50g Cocoa powder
  • 1 tsp Baking powder
  • 1 tsp Vanilla extract
  • 50g Melted butter

Equipment

  • Heavy-based deep pan or deep-fat fryer
  • Saucepan
  • Mixing bowl
  • Whisk
  • Piping bag with medium star nozzle
  • Wire rack
  • Tongs or slotted spoon
  • Cooking thermometer

Instructions

  1. Make the sauce first: put the muscovado sugar and 60g butter in a saucepan and bring to a gentle simmer, stirring until the sugar has fully dissolved and the mixture looks glossy. Pour in the cream and simmer for 2 to 3 minutes until smooth, then take it off the heat.
  2. Stir a pinch of sea salt and the chopped dark chocolate into the warm caramel, stirring for 2 to 3 minutes until the chocolate has completely melted and the sauce is silky. Keep it warm, or cool it to reheat later.
  3. Mix the golden caster sugar with the cinnamon and a small pinch of fine salt in a shallow bowl, then set aside for coating.
  4. For the churros, whisk the flour, cocoa, baking powder and a large pinch of salt in a bowl. Add the vanilla and 50g melted butter, then carefully pour in 250 to 300ml boiling water and whisk to a smooth, very thick batter that holds its shape.
  5. Let the batter cool for a few minutes so it is safe to handle, then scrape it into a piping bag fitted with a medium star nozzle.
  6. Pour sunflower oil into a deep heavy pan no more than a third full and heat to 170C, or until a cube of bread browns in about 30 seconds, which tells you the oil is hot enough to crisp without burning.
  7. Pipe 12 to 15cm lengths of batter into the oil, snipping the end with scissors, frying four or five at a time. Cook for around 4 minutes, turning with tongs, until deep and crisp all over.
  8. Lift the churros onto a wire rack to drain, then roll the warm churros in the cinnamon sugar so it sticks. Serve right away with the warm chocolate caramel sauce and a scoop of ice cream.

Tips from the kitchen

  • Keep the oil steady at 170C: too cool and the churros soak up grease, too hot and the outside burns before the inside cooks.
  • Pipe in small batches so the oil temperature stays high and the churros stay crisp.
  • Coat the churros in cinnamon sugar while still warm so it clings properly.

Estimated nutrition per serving: 620 cal · 7g protein · 68g carbs · 36g fat

Make it your own

  • Swap dark chocolate for milk chocolate for a sweeter, milder sauce.
  • Add a pinch of cayenne to the cinnamon sugar for a warm kick.
  • Skip the cocoa for classic plain churros.

Storing & make-ahead

Best eaten fresh. To make ahead, fry and cool the churros, then reheat on a tray at 180C for 5 to 8 minutes before rolling in sugar. Store the sauce in the fridge for up to 5 days and gently rewarm in a pan.

Good to know

Why are my churros soggy?
The oil was likely too cool. Use a thermometer to hold it at 170C and fry in small batches so the temperature does not drop.
Can I bake instead of fry?
Churros really need frying for the signature crisp shell, but you can air fry at 200C for about 10 minutes for a lighter version with a slightly different texture.
What if I do not have a star nozzle?
The ridges help them cook evenly and crisp up, but a plain round nozzle works in a pinch; they will just be a little denser.
Can I make the batter ahead?
Make it up to a few hours ahead and keep it in the piping bag at room temperature. Give it a quick squeeze to loosen before piping.

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