Easy Homemade Churros con Chocolate

5 from 1 vote

Create café-quality crispy churros con chocolate at home, including a rich homemade chocolate dipping sauce. Simple ingredients, easy to make!

Prep Time30

Cook Time30

Total Time1

Course: Breakfast, Dessert, Snack

Cuisine: Filipino, Spanish

Servings: churros

Calories: 103kcal

Author: Jolina

In a medium saucepan, add water, unsalted butter and salt. Bring to a boil and stir until the butter is melted and the salt is completely dissolved.
1 cup water, ¼ cup unsalted butter, ¼ tsp salt
Add the flour and stir well until a soft, smooth ball forms. Set aside to cool for 5-10 minutes.
1 cup all purpose flour
Transfer the dough into a piping bag fitted with a large star tip.
Fill another saucepan with oil – at least 2 inches deep – and wait until hot enough to use for frying. If using a deep fryer, set at 355F and wait until ready.
oil for frying
Get a baking sheet ready by placing several pieces of paper towels on it. This is where you’ll place the fried churros later to drain excess oil.
When ready to fry, carefully pipe and drop 3-inch pieces of churros directly into the oil i.e. once you’ve piped the length you need, drop the dough into the fryer by cutting the end of the dough from the piping tip with a pair of kitchen scissors; be careful so that hot oil does not splatter on you.
Fry churros until golden brown (about 3 minutes).
Remove from oil and let dry on baking sheet.

While churros are drying, put granulated sugar and ground cinnamon in a wide, shallow dish and stir until combined.
¼ cup granulated sugar, ½ tsp ground cinnamon
Put dried churros on the dish and gently turn until evenly coated. Repeat until you’ve coated all the churros.

In a medium saucepan on medium heat, add chocolate, ¾ cup milk and granulated sugar. Stir until chocolate is melted. Switch to low heat and bring to a simmer.
⅓ cup dark chocolate , 1 cup milk, 2 tbsp granulated sugar
Dissolve cornstarch in the remaining ¼ cup milk and add to the melted chocolate.
1½ tsp cornstarch
Stir until the chocolate thickens (when you lift the spoon you get a smooth drizzle of chocolate and not choppy drops).
Remove from heat, add a pinch of salt and give the chocolate one final stir.
pinch salt

Estimated nutrition information is based on 16 3-inch churros. You can make yours shorter, longer or a different shape.
The churros tend to gravitate towards each other and stick together while frying. So don’t crowd your pan and if they do stick just gently pull them apart with tongs.
You may want to double the cinnamon sugar coating to make it easier to coat the churros. However, note that you will end up with lots extra.
It's best to make the chocolate sauce right before eating the churros. If the chocolate cools and seizes, you can make it smooth again by microwaving it for a few seconds and giving it another stir.
See post for more tips, FAQs and step-by-step photos.