Desserts & Baking

Crispy Churros with Dark Chocolate Dipping Sauce

Golden, crispy churros rolled in cinnamon sugar and served with a rich dark chocolate dipping sauce. A classic Spanish treat that's surprisingly straightforward to make at home.

4.8 (4 reviews)
By Ricky Robinson Updated September 8, 2026

Churros are one of those things that feel a bit special but don't actually ask that much of you in the kitchen. The dough comes together in minutes — it's really just flour, boiling water, a splash of oil, and a little baking powder — and from there it's a case of piping and frying. The key is getting the oil to the right temperature before you start. Too cool and the churros will absorb excess oil and turn greasy; too hot and they'll brown on the outside before cooking through. A kitchen thermometer makes this straightforward.

Getting the oil to exactly 180°C before you start frying makes all the difference between churros that are light and crispy and ones that are heavy and greasy.

The cinnamon sugar coating is applied immediately after frying, while the churros are still hot, so it sticks properly. Don't leave them to cool first or the coating won't adhere. The chocolate dipping sauce is a simple ganache — dark chocolate melted into hot double cream — and it takes about two minutes to make while the churros are draining.

Crispy Churros with Dark Chocolate Dipping Sauce recipe image
Crispy Churros with Dark Chocolate Dipping Sauce

The dough for churros is thicker than a standard batter, which is what gives them their satisfying chew on the inside while the outside stays crisp. A large star nozzle on the piping bag creates the ridged surface that helps the cinnamon sugar cling and gives you those characteristic crispy edges. If you don't have a piping bag, a strong zip-lock bag with one corner snipped off will do the job reasonably well, though a proper star nozzle does give better results.

Fry the churros in small batches rather than crowding the pan, which would drop the oil temperature and affect the texture. Two to three minutes per batch is usually enough — you're looking for a deep golden brown colour all over. Once you've got the hang of the process, the whole thing moves quickly. This recipe makes enough for four people as a dessert, and they're best eaten straight away while they're still warm and crispy. The chocolate sauce keeps well if you have any left over, and it's good spooned over ice cream the next day.

Crispy Churros with Dark Chocolate Dipping Sauce

Chocolate Cinnamon Fried
Total Time 30 min
Servings 4 servings
Calories 585 cal
Protein 7g

Ingredients

Equipment Needed

  • Large Deep Saucepan
  • Kitchen Thermometer
  • Small Saucepan
  • Kitchen Scissors
  • Piping Bag with Star Nozzle
  • Shallow Bowl
  • Slotted Spoon
  • Heatproof Bowl

Instructions

  1. 1
    Mix the caster sugar and ground cinnamon together in a shallow bowl and set aside.
  2. 2
    Sift the flour, baking powder, and salt into a large bowl. Add the oil and pour in the boiling water, stirring quickly until a smooth, thick dough forms. Transfer the dough to a piping bag fitted with a large star nozzle.
  3. 3
    Pour the vegetable oil into a large, deep saucepan to a depth of at least 5cm and heat to 180°C. Test the temperature with a kitchen thermometer, or drop a small piece of dough into the oil — it should sizzle immediately and rise to the surface.
  4. 4
    Pipe 10–12cm lengths of dough directly into the hot oil, cutting them off with scissors. Fry in batches of 3 or 4 for 2–3 minutes, turning occasionally, until deep golden brown and cooked through.
  5. 5
    Remove the churros with a slotted spoon and drain briefly on kitchen paper, then roll immediately in the cinnamon sugar while still hot.
  6. 6
    To make the chocolate dipping sauce, place the dark chocolate in a heatproof bowl. Heat the double cream in a small saucepan until just beginning to simmer, then pour it over the chocolate. Leave for 1 minute, then stir until smooth and glossy.
  7. 7
    Serve the churros warm with the chocolate dipping sauce alongside.
Ricky Robinson - Recipe Author
Ricky Robinson

Home cook sharing delicious recipes with a focus on flavour and simplicity.

More About Ricky Robinson Follow on Instagram
Good to know

Tips &
Extras

Plate it up

Serving Suggestions

Churros are best served immediately while they're still hot and crispy. The chocolate dipping sauce can be kept warm in a small bowl set over hot water. For a more indulgent spread, serve alongside a dusting of extra cinnamon sugar and a scoop of vanilla ice cream.

Make it yours

Variations

For a milk chocolate sauce, substitute milk chocolate for the dark chocolate and reduce the cream slightly for a thicker consistency. You can also flavour the dipping sauce with a small pinch of chilli flakes or a teaspoon of orange zest for something a little different.

Rate & Review

4.8 • 4 reviews

Did you make this? What did you think?

5★
3
4★
1
3★
0
2★
0
1★
0

Share this recipe:

The Sand Shed Supper Club
An evening to remember

The Sand Shed Supper Club

Six courses of bold, honest plates around one shared table, with sample pairings. Reserve your place at the next supper club, or join the waiting list to be first to hear when a new date is announced.

  • Six-course tasting menu
  • Intimate shared table
Find Out More