Dessert · Spanish

Homemade Churros with Chocolate Dipping Sauce

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · July 19, 2026

Crispy on the outside, tender inside, and rolled in cinnamon sugar, these churros are easier to make at home than you think. A quick warm chocolate sauce turns them into a proper treat worth heating up the oil for. Perfect for weekend mornings or an after dinner crowd pleaser.

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Homemade Churros with Chocolate Dipping Sauce

Why you'll love this

  • Crispy, tender, and coated in cinnamon sugar.
  • The warm chocolate sauce comes together in one pan.
  • Easier than they look and always a crowd favorite.
  • Great weekend or party dessert.

EveryDayMeal recipe

Homemade Churros with Chocolate Dipping Sauce

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

Ingredients

  • 3 1/2 tablespoons butter, melted
  • 1/2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 big pinch salt
  • 1 1/4 cups boiling water
  • about 4 cups sunflower oil, for frying
  • 7 ounces dark chocolate, chopped
  • 1/2 cup heavy cream
  • 1/2 cup milk
  • 3 tablespoons light corn syrup
  • 1/2 teaspoon vanilla extract (for sauce)
  • 1/2 cup granulated sugar
  • 2 teaspoons ground cinnamon

Equipment

  • Large deep pot
  • Piping bag with star tip
  • Kitchen scissors
  • Slotted spoon
  • Candy or deep-fry thermometer
  • Small saucepan

Instructions

  1. Pour 1 1/4 cups boiling water into a measuring cup and stir in the melted butter and 1/2 teaspoon vanilla. Sift the flour, baking powder, and a big pinch of salt into a large bowl, then make a well in the center.
  2. Pour the hot liquid into the well and beat quickly with a wooden spoon until you have a smooth, lump-free dough. Let it rest 10 to 15 minutes so it firms up and pipes cleanly.
  3. While the dough rests, make the sauce: combine the chopped chocolate, heavy cream, milk, corn syrup, and 1/2 teaspoon vanilla in a small pan. Melt gently over low heat, stirring, until glossy and smooth, then keep warm on the lowest heat.
  4. Fill a large deep pot about one-third full with oil and heat to 350 degrees F. A cube of bread should turn golden in 45 seconds to 1 minute. Line a tray with paper towels and stir the granulated sugar and cinnamon together in a shallow dish.
  5. Fit a piping bag with a star tip (about 1/2 inch wide) and fill with the dough. Pipe 2 to 3 strips straight into the oil, snipping each off with kitchen scissors, and fry until deep golden and crisp, about 2 to 3 minutes.
  6. Lift the churros out with a slotted spoon and drain on the paper towels. Fry the rest in batches, rolling each hot batch in the cinnamon sugar as you go, then serve warm with the chocolate sauce for dipping.

Tips from the kitchen

  • Keep the oil steady at 350 degrees F. Too cool and the churros soak up grease; too hot and they brown before cooking through.
  • Use fresh flour and pipe steadily to avoid air pockets, which can pop in hot oil.
  • Roll the churros in cinnamon sugar while they are still hot so it sticks.

Estimated nutrition per serving: 620 cal · 8g protein · 72g carbs · 34g fat

Make it your own

  • Swap the cinnamon sugar for plain sugar and a squeeze of orange zest.
  • Use milk chocolate for a sweeter, mellower dipping sauce.
  • Add a pinch of cayenne to the chocolate for a spicy Mexican twist.

Storing & make-ahead

Churros are best eaten fresh and crisp. Store leftovers in an airtight container up to 1 day and re-crisp in a 375 degree F oven for a few minutes. The chocolate sauce keeps refrigerated up to 4 days; reheat gently.

Good to know

Can I make the dough ahead?
Yes, mix it and keep it covered at room temperature for up to an hour, or refrigerate for a few hours and let it warm slightly before piping.
What if I do not have a piping bag?
Use a sturdy zip-top bag with a corner snipped off, though a star tip gives the classic ridged shape that crisps best.
Why did my churros burst in the oil?
That usually means air bubbles in the dough or oil that is too hot. Pipe steadily and keep the oil at a steady 350 degrees F.
Can I use a different oil?
Any neutral oil with a high smoke point works, such as vegetable or canola oil.

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