All you need is a few simple ingredients and less than 30 minutes for hot, crispy Homemade Churros with Chocolate Sauce!

Easy Homemade Churros dipped in chocolate sauce

My love affair with churros began at the age of 8, when I visited Disneyland with my best friend, Jenny. I ate six churros that day and didn’t share a single bite of the foot-long magical wands of dough. But inch by inch they’d shrink in size until all that remained was the sugar-dusted tissue paper—a welcome reminder that the only thing left to do when you reach the end of a churro is cry.

Hand holding spatula in small saucepan containing churro dough

So last weekend I found myself perched in front of my stove, squeezing dough into a pot of boiling oil, and fishing out each golden brown churro as it bobbed up and down in a dangerous game of Whac-A-Mole.

Piping churro dough into heavy-bottomed stockpot filled with oil

But making churros is really as easy as 1, 2, 3!

1. Mix up your dough.

2. Pipe and fry your churros.

3. Roll ’em in cinnamon-sugar.

Slotted spoon holding churros over large stockpot containing deep-fry oil

Of course homemade churros aren’t churros without a cinnamon-sugar shower. But I couldn’t stop there. The crispy batons beg to be dipped and dunked, so I’ve included a quick-fix recipe for warm chocolate dipping sauce.

Dip once, dip twice, or dip three times with additional recipes for butterscotch sauce and raspberry sauce.

Bowl with cinnamon-sugar mixture to coat freshly deep-fried churros

Craving smaller bites of fried dough perfection? Don’t miss my recipe for Easy Churro Bites!

Top down view of easy homemade churros dunked in chocolate sauce

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Easy Homemade Churros with Chocolate Sauce

All you need is a few simple ingredients and less than 30 minutes for hot, crispy Homemade Churros with Chocolate Sauce!
4.91 from 21 votes
Easy Homemade Churros dipped in chocolate sauce
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Servings 10 (4-inch) churros


For the coating:

  • 1/2 cup white sugar
  • 1 1/2 teaspoons ground cinnamon

For the churros:

  • 1 1/2 Tablespoons white sugar
  • 1 cup water
  • 1/2 teaspoon salt
  • 2 Tablespoons vegetable oil, plus more for frying
  • 1 cup all-purpose flour

For the chocolate sauce:

  • 3 1/2 ounces dark chocolate, chopped
  • 1/2 cup heavy cream


  • a deep-fry thermometer; a cloth pastry bag or heavy-duty plastic pastry bag; a large star pastry tip (such as Wilton #2110; optional)


Make the coating:

  • In a small, shallow bowl, stir together the sugar and cinnamon.

Make the churros:

  • In a small saucepan over medium heat, whisk together the water, sugar, salt and vegetable oil. Bring the mixture to a boil then remove it from the heat. Stir in the flour, mixing until it forms a smooth ball.
  • Heat 3 to 4 inches of vegetable oil in a large, heavy-bottomed stockpot set over medium-high heat until it reaches 375ºF. (There should be a minimum of 3 inches above the oil to prevent it from bubbling over.) Line a plate with paper towels.
  • Transfer the dough to a cloth pastry bag or heavy-duty plastic bag fitted with a large star tip (optional).
  • Pipe the dough over the pot of oil to a length of about 4 inches, then using scissors or a sharp knife, cut it so it releases into the oil. (Stand back to avoid any splatters.) Pipe two to three churros into the oil at a time, frying them until they're golden brown and cooked through.
  • Transfer the churros to the paper towel-lined plate to drain for 2 minutes, then while they are still hot, roll them in the cinnamon-sugar mixture. Repeat the frying and coating process with the remaining dough.

Make the chocolate sauce:

  • Place the chopped chocolate in a small bowl.
  • Warm the heavy cream in small saucepan. (Do not let it boil.) Pour the heavy cream over the chopped chocolate. Let it sit for 1 minute then stir to combine.

Kelly's Notes:

  • It's important to use a cloth or heavy-duty plastic pastry bag, as a regular resealable plastic bag is not thick enough and will split open if you try to pipe the churro dough through it.
  • The chocolate sauce will thicken as it cools, so it's best to make it right before you're ready to serve it with the churros.
  • A pastry tip isn't essential, however using the large star-shaped tip will give the churros the textured lines characteristic of classic churros.
  • This churro recipe can be easily doubled.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!


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Calories: 216kcal, Carbohydrates: 26g, Protein: 2g, Fat: 11g, Saturated Fat: 7g, Cholesterol: 16mg, Sodium: 124mg, Potassium: 93mg, Fiber: 1g, Sugar: 14g, Vitamin A: 175IU, Calcium: 20mg, Iron: 1.8mg

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  1. 5 stars
    Tried this recipe for the first time and my first time ever making churros last Sunday, I’m so surprised at how simple the recipe is. Even taste the ones just fried without coating with the sugar/cinnamon mix, they still tastes so good. My family enjoyed eating them. I recommend this for beginners and all. Thank you for this simple yet delicious recipe

  2. 5 stars
    Some friends and I made these last night and they were delicious! The chocolate sauce is to die for. Unfortunately, the heavy-duty pastry bag did rip when I was trying to pipe them. Next time, I think I’ll only put smaller pieces of dough into the bag instead of putting all the dough in at once. After the rip, I just rolled out pieces into little “worms” and fried them and it worked just fine! For maximum fresh churro enjoyment, it worked well for us to have someone rolling out the dough, someone frying, and someone drying the fried churros and rolling them in cinnamon sugar. I’ll definitely make these again, thanks!

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