Homemade Churros with Chocolate Sauce

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Bring a little fairground fun into your kitchen with these easy Homemade Churros with Chocolate Sauce! Crispy on the outside, soft and fluffy on the inside, these classic churros are rolled in sugar and served with a rich, velvety chocolate sauce made from scratch. Whether you’re planning a holiday party, a weekend movie night, or just need a sweet treat after dinner, this recipe is a total crowd-pleaser—and a blast to make with kids!

Why You’ll Love This Recipe

I love a good shortcut recipe, but sometimes it’s worth making a treat from scratch—and these churros are so worth it! Here’s why this one’s a keeper:

  • Crispy, golden exterior with a soft, airy center

  • Classic fair-style dessert right from your own kitchen

  • Simple ingredients you likely already have on hand

  • Customizable with cinnamon, caramel, or spicy chocolate

  • Kid-approved, freezer-friendly, and naturally vegetarian

  • Perfect for birthdays, holidays, or a cozy night in

Ingredients

You can find the exact measurements in the recipe card below, but here’s what you’ll need to get started:

For the churros:

  • 1 cup water

  • ½ cup butter

  • 1 cup all-purpose flour

  • 1 teaspoon sugar

  • ¼ teaspoon salt

  • 2 eggs

  • Oil for frying (vegetable or canola work well)

  • ½ cup sugar (for coating—add cinnamon if you like!)

For the chocolate dipping sauce:

  • 1 cup chocolate chips (semi-sweet or dark)

  • ½ cup heavy cream

How to Make Churros

Make the dough:

  1. In a medium saucepan, combine the water, butter, sugar, and salt. Bring to a boil over medium heat.

  2. Reduce heat and stir in the flour all at once. Keep stirring until a ball of dough forms and pulls away from the sides of the pan.

  3. Remove from heat and let it cool for about 5 minutes.

  4. Beat in the eggs one at a time—you’ll want a smooth, thick dough. (It might look like it’s separating at first, but keep mixing—it’ll come together!)

Fry the churros:

  1. Heat oil in a deep skillet or pot to 350°F.

  2. Spoon the dough into a piping bag fitted with a large star tip (this gives churros their signature ridges).

  3. Carefully pipe 4–6 inch strips of dough into the hot oil, using scissors to cut the dough.

  4. Fry for 2–3 minutes per side, or until golden brown. Don’t overcrowd the pan!

  5. Remove with a slotted spoon and place on paper towels to drain.

  6. While still warm, roll churros in sugar (or cinnamon sugar).

Make the Chocolate Sauce:

  1. In a small saucepan, heat the heavy cream over medium heat until it just starts to simmer.

  2. Remove from heat and stir in chocolate chips.

  3. Keep stirring until the sauce is smooth and glossy.

  4. Serve warm with churros for dipping!

Tips for Success

  • Oil Temperature Matters: Keep the oil at 350°F for that perfect crisp. If it’s too cool, the churros can absorb oil and turn soggy.

  • Let the Dough Cool: Adding eggs to hot dough will scramble them—let it cool for a few minutes first.

  • No Piping Bag? You can use a zip-top bag with a corner snipped off in a pinch, but the star tip gives that classic churro look.

Recipe Variations

  • Cinnamon Sugar Churros: Stir 1 tsp ground cinnamon into the coating sugar.

  • Filled Churros: Use a piping bag to fill cooled churros with dulce de leche or Nutella.

  • Spicy Chocolate Sauce: Add a pinch of cayenne or cinnamon to the sauce for a grown-up twist.

  • Baked Churros: Pipe dough onto a parchment-lined baking sheet and bake at 400°F for 20–25 minutes. They won’t be quite as crispy, but still delicious!

  • Vegan Version: Use plant-based butter, an egg replacer (like flax eggs), and coconut milk instead of cream.

Storage & Reheating

  • Room Temp: Best eaten fresh, but leftovers can be stored in an airtight container for up to 2 days.

  • Freezer: You can freeze cooked churros or uncooked dough for up to 1 month.

  • To Reheat: Bake or air fry at 350°F for 5–7 minutes. Avoid microwaving—it’ll make them chewy instead of crisp.

Recipe FAQs

Why are my churros soft instead of crispy?
If the oil isn’t hot enough, the dough absorbs it instead of frying quickly. Use a thermometer and keep it at 350°F.

Can I make the dough ahead?
Yes! You can refrigerate the dough for up to 24 hours before frying.

Do I have to use a piping bag?
It’s recommended, but if you don’t have one, use a sturdy plastic bag and cut off the tip.

Can I skip the dipping sauce?
Definitely! Churros are great plain or dusted with powdered sugar.

What kind of chocolate should I use?
Semi-sweet or dark chocolate chips melt beautifully and pair well with the sweet churros.

Conclusion

These Homemade Churros with Chocolate Sauce are one of those treats that instantly transport you to a street festival or a sunny vacation day. They’re easy enough to whip up on a weekend but special enough to serve for guests. However you enjoy them—dipped in chocolate, rolled in cinnamon sugar, or just straight from the fryer—you’re in for a real treat that everyone will love.

More sweet favorites:

  • Chocolate Lava Cakes

  • Easy Apple Fritters

  • Deep Fried Oreos

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