Dessert · Spanish

Chocolate Churros with Chocolate Salted Caramel Sauce

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · October 13, 2026

These churros are double chocolate: cocoa in the crisp fried dough and dark chocolate melted into a buttery salted caramel for dipping. They look like a restaurant dessert but come together with a pantry batter and a pot of hot oil. Serve them warm with a scoop of ice cream and watch them disappear.

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Chocolate Churros with Chocolate Salted Caramel Sauce

Why you'll love this

  • Double chocolate in both the churros and the dip
  • That crisp, ridged churro texture made at home
  • A glossy salted caramel chocolate sauce for dunking
  • Comes together with simple pantry staples

EveryDayMeal recipe

Chocolate Churros with Chocolate Salted Caramel Sauce

Prep
20m
Cook
20m
Total
40m
Serves
4
Level
Medium

Ingredients

  • about 4 cups sunflower oil, for frying
  • ice cream, to serve
  • 2/3 cup dark brown sugar (muscovado)
  • 4 tablespoons butter
  • 1 cup heavy cream
  • 3.5 ounces dark chocolate, chopped
  • 1/2 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1 2/3 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 3 1/2 tablespoons melted butter
  • about 1 to 1 1/4 cups boiling water
  • a few pinches sea salt

Equipment

  • Heavy-bottomed pot or deep fryer
  • Deep-fry thermometer
  • Piping bag with medium star tip
  • Wire rack
  • Tongs or slotted spoon

Instructions

  1. Make the sauce first: combine the brown sugar and 4 tablespoons butter in a saucepan over medium heat and bring to a gentle simmer, stirring until the sugar fully melts and the mixture looks glossy.
  2. Stir in the heavy cream and simmer for 2 to 3 minutes until smooth, then pull off the heat and stir in a pinch of sea salt and the chopped dark chocolate. Keep stirring for 2 to 3 minutes until the chocolate melts completely into a silky sauce. Keep it warm, or let it cool to reheat later.
  3. Mix the granulated sugar with the cinnamon and a small pinch of fine sea salt in a shallow bowl and set aside for coating.
  4. Make the batter: whisk the flour, cocoa, baking powder, and a big pinch of salt in a bowl. Add the vanilla and melted butter, then carefully pour in the boiling water and whisk to a smooth, very thick batter so it holds its shape when piped.
  5. Let the batter cool a few minutes, then scoop it into a piping bag fitted with a medium star tip. The ridged shape is what gives churros their crisp edges.
  6. Pour oil into a heavy pot no more than a third full and heat to 340F, or until a bread cube browns in about 30 seconds. Steady heat keeps the churros crisp, not greasy.
  7. Pipe 5 to 6 inch lengths of dough straight into the oil, snipping the end with scissors as you go. Fry 4 or 5 at a time for about 4 minutes, turning with tongs, until crisp and set.
  8. Lift the churros onto a wire rack to drain, then roll in the cinnamon sugar while still warm. Serve right away with the warm chocolate sauce and a scoop of ice cream.

Tips from the kitchen

  • Keep the oil right around 340F with a thermometer. Too cool and the churros soak up oil, too hot and they brown before cooking through.
  • Snip the piped dough with clean scissors to release each churro cleanly into the oil.
  • Roll in cinnamon sugar while the churros are still warm so it sticks.

Estimated nutrition per serving: 620 cal · 7g protein · 68g carbs · 37g fat

Make it your own

  • Swap dark chocolate for milk chocolate in the sauce for a sweeter dip.
  • Skip the cocoa for classic golden churros if you prefer.
  • Add a pinch of cayenne to the cinnamon sugar for a warm kick.

Storing & make-ahead

Churros are best fresh, but you can fry them ahead and cool on a rack. Reheat on a tray at 350F for 5 to 8 minutes, then roll in cinnamon sugar. Store sauce covered in the fridge up to 5 days and rewarm gently in a pan.

Good to know

Can I make the batter ahead?
Yes, mix it up to a few hours ahead and keep it covered. Pipe and fry just before serving for the best crunch.
What if I don't have a star tip?
A plain round tip works, though you lose the ridges that crisp up. Avoid piping too thick or the centers stay doughy.
Why are my churros greasy?
The oil was likely too cool. Keep it at 340F and don't crowd the pot, which drops the temperature fast.
Can I bake these instead?
Churros really need frying for their signature crisp shell. Baking gives a very different, softer result.

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