These easy churros are served with a delicious warm chocolate sauce, for a fun and delicious treat. Super easy to make at home with regular pantry ingredients!

Churros Con Chocolate

Why you’ll love these churros!

If you’ve ever enjoyed churros in a restaurant, you’ll be pleased to know that they are easy to make at home!

You only need a pastry bag and optionally a tip (for the ridged shape) and you’re good to go!

Warm churros dipped in chocolate are a special treat!

Ingredients and Substitutions

Chocolate – a good quality dark chocolate will produce the best results for the chocolate sauce.

Vegetable Oil – you’ll need a good quantity of vegetable oil for frying the churros. I find vegetable oil works well, but other neutral-tasting, high-smoke-point other will work here, as well.

Cook’s Notes

These are most easily made using a pastry bag fitted with a star tip. That’s what makes the ridged shape in the churros. I your don’t have these, you can just add the dough to a plastic bag and snip of a corner. You will get a simple tube shape, but they will still be delicious!

Easy Churros with Chocolate Sauce

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churros with chocolate sauce

Get the Recipe: Easy Churros with Chocolate Sauce

Easy homemade churros with a homemade chocolate dipping sauce.
5 stars from 5 ratings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 14 churros


For the cinnamon sugar:

  • 1 teaspoon ground cinnamon
  • 2 tablespoons granulated sugar

For the chocolate sauce:

  • 1 1/4 cups heavy whipping cream, 35% b.f.
  • 1 cup semisweet 70% chocolate, finely chopped

For the Churros Dough:

  • 1 cup water
  • 2 1/2 Tablespoons white granulated sugar
  • 1/2 teaspoon kosher salt
  • 2 Tablespoons vegetable oil
  • 1 cup all-purpose flour
  • Vegetable oil for deep-frying, about 4 cups (1 L)


  • Cinnamon Sugar: In a small bowl, mix the sugar and cinnamon just to combine. Set aside.
  • For the chocolate sauce: In a medium saucepan over medium heat, add the cream. Let it come to a gentle simmer, making sure it doesn’t boil. Place the chocolate in a heatproof bowl, then pour the hot cream over the chocolate and cover the bowl with plastic wrap. Allow to sit for 4 minutes, or until the chocolate is melted. Remove the plastic wrap, and whisk or stir to combine. Set aside.
  • Churros Dough: In a small saucepan over medium heat, combine the water, sugar, salt, and vegetable oil. Bring to a boil, then remove the pan from the heat. Using a wooden spoon, beat in the flour until thick paste forms. Return the pan to the heat, and cook for another minute.
  • Heat the oil in a heavy-bottomed pot or deep fryer over medium-high heat to 375°F (191°C). Line a baking sheet with paper towels.
  • Place the dough into the piping bag. Pipe dough about 2 1/2 inches (6 cm) in length into the oil, use scissors to cut the dough. Do 3 or 4 at a time so as not to overcrowd the pot. Deep-fry until golden brown and crispy, about 4 minutes. Remove using a slotted spoon or spider and let drain on the paper towel–lined baking sheet. Immediately toss with the cinnamon sugar to ensure the coating will stick. Repeat with the remaining batter.
  • Serve warm or at room temperature with the chocolate sauce.
Cuisine: Mexican, Spanish
Course: Dessert, Snack
Serving: 1serving, Calories: 210kcal, Carbohydrates: 17g, Protein: 2g, Fat: 14g, Saturated Fat: 9g, Cholesterol: 29mg, Sodium: 93mg, Potassium: 96mg, Fiber: 1g, Sugar: 8g, Vitamin A: 320IU, Vitamin C: 0.2mg, Calcium: 24mg, Iron: 1.2mg
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