Desserts Dessert Deep-Fried Spanish Chocolate

Churros with Chocolate

Name: Churros with Chocolate
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1 cup Water; 2 tbsp Unsalted butter; 2 tbsp Granulated sugar; 0.5 tsp Fine salt; 1 cup All-purpose flour; 2 large Large eggs; 3 cups Vegetable oil (for frying); 1 tbsp Ground cinnamon; 4 oz Semisweet chocolate, chopped; 0.5 cup Heavy cream

Crisp-on-the-outside, tender-on-the-inside churros dusted in cinnamon sugar and served with a warm, silky chocolate dipping sauce. This classic Spanish-inspired dessert is perfect for sharing and shines at casual gatherings or as a special weekend treat.

0.0(0 reviews)

Prep: 20m · Cook: 15m · Total35 mins

DifficultyMedium

Serves4

AuthorJake

Jake's note

"These churros are a crowd-pleaser — crunchy, warm, and ideal for dipping. Home cooks will love how quickly the dough comes together and how impressive the result feels."

Churros with Chocolate

Churros beg for two opposing textures: a snap of crisp exterior and a tender, slightly hollow interior that soaks up chocolate. This recipe uses a choux-style dough rather than a simple water-and-flour batter, which produces a silkier crumb and a better rise; a touch of butter and sugar in the pan gives the finished sticks a delicate richness while the star tip creates deep ridges that hold cinnamon sugar and sauce. The chocolate dip is a no-fail ganache—hot cream poured over chopped semisweet chocolate—resulting in a glossy, pourable sauce that balances the fried dough.

They’re happiest eaten immediately, straight from the oil, so this version is built for casual dinner parties, weekend mornings, or any gathering where people like to graze and dip. The method is forgiving for cooks who've made pâte à choux once: dry the dough briefly on the stovetop, add eggs one at a time for the right consistency, and keep the oil steady at 350°F (175°C) to ensure golden, hollow centers. Small touches—piping uniform lengths, tossing while warm in cinnamon sugar, and serving the chocolate warm—make the difference between good churros and unforgettable ones.

Plan your timing

Enter your target meal time:

6:19 pm–6:25 pm→Make the choux-style dough

6:25 pm–6:31 pm→Incorporate the eggs and pipe the dough

6:31 pm–6:37 pm→Prepare the chocolate dipping sauce

6:37 pm–6:43 pm→Heat oil and fry the churros

6:43 pm–6:49 pm→Coat with cinnamon sugar

6:49 pm–6:55 pm→Serve immediately with chocolate

Ingredients

Yield

Instructions

Make the choux-style dough

In a medium saucepan, combine water, butter, granulated sugar, and salt. Bring to a vigorous simmer over medium heat, then remove from heat and add the flour all at once, stirring vigorously until the mixture forms a smooth, cohesive dough and pulls away from the pan. Return to low heat for 30–60 seconds, stirring constantly, to dry the dough slightly, then transfer to a bowl to cool for a few minutes.

For this step

1 cupWater
2 tbspUnsalted butter
2 tbspGranulated sugar
0.5 tspFine salt
1 cupAll-purpose flour

Incorporate the eggs and pipe the dough

Beat the dough briefly with a wooden spoon or in a stand mixer and add the eggs one at a time, fully incorporating each until the dough is glossy and smooth. Transfer the dough to a pastry bag fitted with a large star tip and pipe 4–5 inch strips onto a parchment-lined tray, spacing them so they can be lifted into the oil.

For this step

2 largeLarge eggs

Prepare the chocolate dipping sauce

Place chopped semisweet chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer, then pour it over the chocolate. Let sit for 1 minute, then whisk until smooth and glossy; keep warm over very low heat or in a thermos until serving.

For this step

4 ozSemisweet chocolate, chopped
0.5 cupHeavy cream

Heat oil and fry the churros

Heat the vegetable oil in a deep saucepan or fryer to 350°F (175°C). Working in batches, carefully slide piped dough into the oil and fry, turning as needed, until golden brown and crisp, about 3–4 minutes per batch. Use a slotted spoon to transfer churros to a paper towel–lined rack to drain briefly.

For this step

3 cupsVegetable oil (for frying)

Coat with cinnamon sugar

Combine ground cinnamon with a few tablespoons of granulated sugar in a shallow bowl. While the churros are still warm, toss them in the cinnamon-sugar to coat evenly, shaking off excess. Transfer to a serving platter.

For this step

1 tbspGround cinnamon

Serve immediately with chocolate

Arrange churros on a plate with the warm chocolate sauce for dipping. Serve immediately — churros are best hot and crisp straight from the fryer.

Tips from the kitchen

Dry the Dough Slightly

When the flour pulls away from the pan, return the mixture to low heat for 30–60 seconds to remove surface moisture; this helps the dough hold its shape and creates a better interior once fried.

Control Oil Temperature

Use a candy or deep-fry thermometer to keep the oil at 350°F (175°C); too cool and the churros absorb oil, too hot and they brown before the center cooks.

Pipe Consistent Strips

Use a large star tip and steady pressure to pipe 4–5 inch strips onto parchment, then lift with a spatula—uniform size ensures even frying and beautiful ridges for cinnamon sugar to cling to.

Toss While Warm

Coat churros in cinnamon sugar immediately after draining so the granulated sugar sticks to the hot surface; a shallow bowl or paper bag makes tossing quick and even.

Keep Chocolate Silky

Pour just-simmered cream over chopped chocolate and let it sit a minute before whisking to avoid seizing, and keep the ganache warm in a thermos or over a very low bain-marie.

Variations & substitutions

Air-Fryer or Baked

For a lighter option, pipe shorter 3-inch churros, spray lightly with oil, and air-fry at 375°F for 8–10 minutes or bake at 425°F for 12–16 minutes until deep golden; texture will be less oily but not as pillowy as fried.

Orange-Spiced Chocolate

Stir 1–2 teaspoons of orange zest into the cream before heating or add 1 tablespoon of orange liqueur to the finished ganache for a bright citrus note that lifts the semisweet chocolate.

Dulce de Leche Dip

Swap the ganache for warmed dulce de leche or make a simple caramel by simmering sweetened condensed milk; the sweet, milky caramel is a classic Latin pairing with fried dough.

Vegan-Style Churros

Replace butter with vegan butter and swap each egg with 3 tablespoons aquafaba whisked until slightly foamy, or use a commercial egg replacer per package directions; results vary from traditional choux but still yield tasty fried sticks.

Storage & make-ahead

Churros are best eaten immediately; if you must store them, keep them in a single layer at room temperature in an airtight container for up to 24 hours, knowing they will lose crispness. Reheat in a 375°F oven for 5–8 minutes or in an air fryer for 3–5 minutes to revive crunch. Store the chocolate ganache separately in the refrigerator for up to 3 days and rewarm gently over low heat or in short microwave bursts.

What to serve with it

Serve churros on a large platter with the warm chocolate in a shallow ramekin for easy dipping, and offer extra cinnamon-sugar in a small bowl for guests who want a heavier coating. Pair them with strong coffee or café con leche for breakfast, or with a glass of tawny port or dulce-spiced hot chocolate for an indulgent dessert; a scoop of vanilla ice cream or berries also adds temperature contrast and brightness.

Frequently asked questions

My churros aren't hollow inside—what happened?

If the interior is dense, the dough may have been too wet or the eggs weren't incorporated properly; dry the dough slightly on the stove and add eggs one at a time until the paste is glossy and just pipeable. Also check your oil temperature—if it's too hot the exterior sets before steam can create a hollow center.

Can I pipe the dough directly into the hot oil?

It's possible but risky and harder to control; pipe onto parchment and gently slide the strip into the oil with tongs or a spatula to avoid burns and ensure a neat shape.

How do I know when the oil is ready without a thermometer?

Drop a small pea-sized bit of dough into the oil: it should sizzle and rise steadily to the surface within 5–7 seconds and start to color but not burn. That said, a thermometer is the most reliable tool.

Why are my churros greasy?

Greasy churros usually mean the oil was too cool, the pan was overcrowded, or they weren't drained properly; keep the oil at 350°F (175°C), fry in small batches, and drain on a wire rack over paper towels.

Can I make the dough or chocolate sauce ahead of time?

Yes—ganache keeps well and can be reheated gently, and you can prepare the choux dough (either before or after adding eggs) and refrigerate for up to 24 hours; bring it to room temperature and rework briefly before piping to regain proper consistency.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

Ratings & Reviews

Did you make this recipe?

Be the first to share your experience.

Ingredients

4 servings

Step 1: Make the choux-style dough

Water1 cup
Unsalted butter2 tbsp
Granulated sugar2 tbsp
Fine salt0.5 tsp
All-purpose flour1 cup

Step 2: Incorporate the eggs and pipe the dough

Large eggs2 large

Step 3: Prepare the chocolate dipping sauce

Semisweet chocolate, chopped4 oz
Heavy cream0.5 cup

Step 4: Heat oil and fry the churros

Vegetable oil (for frying)3 cups

Step 5: Coat with cinnamon sugar

Ground cinnamon1 tbsp

Nutrition Facts

Per serving: 3–4 churros + 2 tbsp chocolate sauce (360g)

Calories1888

Total Fat185.7g

Saturated Fat37.3g

Trans Fat1.5g

Polyunsaturated Fat43.2g

Monounsaturated Fat95.7g

Total Carbohydrates57.1g

Dietary Fiber2.9g

Total Sugars16.3g

Protein9.2g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

Keep Reading

Guides & articles for this recipe

All articles →

Guides

Grilled & Campfire Seasonal Sweets: 12 Crowd‑Favorite Desserts and How to Make Them Year‑Round

A season-by-season guide to 12 grill- and campfire-friendly desserts with flame-safe techniques, make-ahead strategies, vegetarian and gluten-free swaps, plus serving and storage tips so your outdoor sweets shine any time of year.

Guides

Summer Weeknight Grilling Playbook: 4-Week Rotating Meal Plan with Quick Seasonal Recipes, Make‑Ahead Sides & Grill‑First Desserts

A practical, four-week summer grilling playbook built for busy weeknights: 12 fast mains, 8 make‑ahead sides, 4 grill-forward desserts, weekly shopping lists, prep timelines, and smart tips for backyard, tailgate, or campsite cooking. Get the rhythm of easy, seasonal grilling that keeps dinner fresh and fast.

Tips & Techniques

Seasonal Flavor Framework

A practical guide to composing balanced late-summer plates by pairing charred proteins, smoky accents, bright quick pickles, fresh herbs, and crunchy textures. Includes short technique boxes (quick pickles, finishing oils, compound butters) and clear timing notes so readers can mix-and-match market produce into satisfying meals.