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There is no Spanish dessert quite like a churro dipped in hot chocolate. This is a classic homemade Fried Churros recipe; dusted in cinnamon sugar and served with a luscious 2 ingredient chocolate dipping sauce. Tested countless times back in my days working as a private chef, it’s a family favorite I’ve been meaning to share for years!

A plate of homemade churros.

I already know that you already know all about churros. Kind of like flan and tres leches cake, this iconic Latin sweet treat is known around the world, and for good reason!

The choux pastry base is lightly fried to golden brown perfection, creating totally addicting, lightly sweet fried sticks. Once they’re rolled through a mix of sugar and cinnamon they’re already insanely good – but dipped in a hot chocolate sauce it’s something out of this world.

I first learned how to make them while working as a private chef in Portland, Oregon. A client requested them for a dinner party and I spent the next week perfecting both the choux pastry base and the chocolate dipping sauce.

I had churros every day that week and I think that might have been the best week of my life?

Despite all the testing, it’s a recipe that’s surprisingly simple – especially considering how next-level-finger-licking-good they are. Let’s dive right in!

A plate of homemade churros.

Grocery List

Bowls of flour, cinnamon, cream, and more.
Find the full ingredient list with exact quantities in the recipe card below.

Making the Dough

Butter, water, sugar, and salt in a pot.
In a pot combine water, sugar, salt and butter and bring to a boil over medium high heat.
The base of choux pastry dough in a pot.
Once the liquid is boiling turn off heat, sift in flour and stir together with a spatula until consistent.
Choux pastry dough in a stand mixer.
Transfer the dough to a stand mixer and beat with the paddle attachment while slowly pouring in the beaten eggs. Continue beating until a glossy smooth batter forms.
Churros frying in oil.
Heat the oil in a clean pot to 350°F. Pipe long (4-5 inch) strips of the dough through a star tipped piping bag into the oil. Fry the churros in small batches until golden brown.
A churro being coated in cinnamon sugar.
Transfer out of the oil to a paper towel lined plate then add to a bowl with the sugar and cinnamon, rolling them to coat with the mixture.
A bowl of chocolate dipping sauce.
Warm the heavy cream in the microwave in 20 seconds intervals and pour over a bowl with the chocolate. Whisk until a silky chocolate sauce forms.
A churro dipped in chocolate sauce.

The Chocolate Dipping Sauce

While you could totally just serve these dusted in sugar and cinnamon, the chocolate dipping sauce is what takes any average churro to the next level.

It’s incredibly easy to make by whisking warmed heavy cream with chocolate chips and has that signature rich chocolate flavor we all dream about in a chocolate sauce.

The crunchy fried sticks dipped in that silky smooth sauce is truly perfection. It’s a must have combination!

A churro dipped in chocolate sauce.

More Classic Spanish Desserts

Torrejas (Spanish French Toast)

Puerto Rican Flan Recipe

Authentic Tres Leches Cake Recipe (Three Milk Cake)

Arroz con Leche
A plate of homemade churros.

Buen provecho,

Salima written in cursive
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A plate of homemade churros.

Homemade Fried Churros with Chocolate Dipping Sauce

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  • Author: Salima Benkhalti
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 15–20 churros 1x
  • Category: Dessert
  • Method: Fried
  • Cuisine: Spanish
  • Diet: Vegetarian
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Description

There is no Spanish dessert quite like a churro dipped in hot chocolate. This is a classic homemade Fried Churros recipe; dusted in cinnamon sugar and served with a luscious 2 ingredient chocolate dipping sauce. Tested countless times back in my days working as a private chef, it’s a family favorite I’ve been meaning to share for years!

Ingredients

Units Scale

For the Choux (churro) Base:

  • 1 1/4 cup water
  • 4 tbsp butter, unsalted
  • 1 tbsp white granulated sugar
  • 1/2 tsp salt
  • 1 cup all purpose flour
  • 3 eggs, beaten
  • 2–4 cups vegetable or canola oil, for frying

For the Sugar Cinnamon Dust:

  • 1/2 cup white granulated sugar
  • 1 tbsp ground cinnamon

For the Chocolate Sauce:

  • 1/2 cup chocolate chips
  • 1/2 cup heavy cream

Instructions

  1. Make the churro dough (choux). In a saucepan combine water, butter, sugar and salt and bring to a boil over medium high heat. Once butter is melted and the liquid is boiling, turn off the heat, sift in flour and mix until consistent. Transfer the dough to a stand mixer and mix in the beaten eggs, just until a glossy consistent dough forms.
  2. Fry the churros. Heat the oil in a medium sized pot to 360°F. Transfer the churro dough into a piping bag with a large star piping tip. Pipe long (4-5 inch) strips of the dough into the oil, cutting with kitchen scissors or a knife to release, if needed. Fry in small batches until golden brown.
  3. Cool & dust. Transfer the fried churros to a paper towel lined plate before dusting in a bowl with the sugar and cinnamon mixed together.
  4. Serve with chocolate sauce. Heat the heavy cream in a saucepan over medium low (or in the microwave for 20 seconds at a time until warm) then pour over the chocolate chips in a bowl. Stir together until a silky chocolate sauce forms. Serve alongside the churros.

Equipment

Notes

Feel free to use a hand mixer if you don’t have a stand mixer.

Use a mesh strainer to sift in flour if you don’t have a sifter.

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