Churros with chocolate dipping sauce

Churros with chocolate dipping sauce

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(24 ratings)

Ready in 1 hr

More effort

Makes about 20 churros

Try a fresh spin on doughnuts by piping them Spanish-style and serving with a thick and indulgent dark chocolate sauce

Nutrition and extra info

  • Freezable (sauce only)

Nutrition: per churro with sauce

  • kcal185
  • fat9.6g
  • saturates5g
  • carbs22.4g
  • sugars13.7g
  • fibre0.9g
  • protein2g
  • salt0.2g
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  • 50g butter, melted



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • ½ tsp vanilla extract
  • 250g plain flour, from a new bag (essential for absorbing the liquid)
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • about 1 litre sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • a few chunks of bread

For the sauce

  • 200g dark chocolate, not too bitter, broken into chunks
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 100ml double cream
  • 100ml whole milk
  • 3 tbsp golden syrup
    Golden syrup

    Golden syrup

    goal-dun sir-rup

    Golden syrup is a clear, sparkling, golden-amber coloured, sweet

  • ½ tsp vanilla extract, if you have some

For the cinnamon sugar

  • 100g caster sugar
  • 2 tsp cinnamon



    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…


  1. Boil the kettle, then measure 300ml boiling water into a jug and add the melted butter and vanilla extract. Sift the flour and baking powder into a big mixing bowl with a big pinch of salt. Make a well in the centre, then pour in the contents of the jug and very quickly beat into the flour with a wooden spoon until lump-free. Rest for 10-15 mins while you make the sauce.

  2. Put all the sauce ingredients into a pan and gently melt together, stirring occasionally until you have a smooth shiny sauce. Keep warm on a low heat.

  3. Fill a large deep saucepan one-third full of oil. Cooking with hot oil can be dangerous – before you start, read up on how to deep-fry safely to avoid accidents in the kitchen. Heat until a cube of bread browns in 45 seconds to 1 min. Cover a tray with kitchen paper and mix the caster sugar and cinnamon together.

  4. Fit a star nozzle to a piping bag – 1.5-2cm wide is a good size. Fill with the rested dough, then pipe 2-3 strips directly into the pan, snipping off each dough strip with a pair of kitchen scissors. Fry until golden brown and crisp. Be very careful here – if air bubbles form in the churros they can explode, especially if the oil overheats or you use old flour. Cooking with hot oil can be dangerous – before you start, read up on how to deep-fry safely to avoid accidents in the kitchen. Keep children out of the kitchen and protect yourself by wearing long sleeves and eye protection, and keeping your face away from the pan.

  5. Once the churros are crisp and golden brown, remove them from the oil with a slotted spoon and drain on the kitchen paper-lined tray. Carry on cooking the rest of the dough in batches, sprinkling the cooked churros with some cinnamon sugar as you go. When you’ve cooked all the churros, toss with any remaining cinnamon sugar and serve with the chocolate sauce, for dipping.

    To see a video of how to prepare churros, take a look at our churros ice cream sandwich recipe.

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Comments, questions and tips

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4th Mar, 2019
Made perfect churros for my first time using a deep fat fryer! I couldn’t make the chocolate sauce because I forgot to buy the chocolate on my way home, but the churros were actually tasty enough by themselves. We’ll definitely be using this recipe again :D
28th Jan, 2019
The recipe is incorrect, you have been warned. Wasted loads of ingredients. The water content basically made it into a batter. Do not try this recipe. Go on YouTube or equivalent for an alternative. The mixture should resemble a loose dough to enable you to pipe it. Even the dipping sauce is way too much by the looks of it. I'm surprised no one has pulled this recipe from this website.
goodfoodteam's picture
29th Jan, 2019
We're sorry this recipe did not work out. We have retested it and changed the quantity of water to 300ml. The instruction about the flour is vital, it must not be old flour, as this affects the absorbency. The following video shows how to make churros:
1st Oct, 2018
This has always been my goto recipe for Churros. Like others I always find it too runny so always add less water. I always end up with too much chocolate sauce left. So this time I made the left over sauce into chocolate brandy mousses. Just melt 100g of white chocolate, about a shot of brandy and a whisked egg white and mix it all up whilst warm. Then put into ramekins and put in the fridge once cooled enough. I have pictures but can't post them.
Eleanor Widdows's picture
Eleanor Widdows
1st Jul, 2018
We were doubtful at first due to the rather thin consistency of the mixture so we added about 50g more flour and we ended up with some very yummy churros! Thanks for the quick and easy recipe. Great one to share with friends and family.
Andreweh's picture
1st May, 2017
I found this mix was far too thin with 350ml of water. Will try again with less. It just dribbled out of the piping bag into the oil and curled up into thin curly churros.
14th Jan, 2017
When I made the batter it was far to thin and didn't work out at all and looked nothing like it's supposed to. I'm very disappointed with this
Home_Delicatessen's picture
22nd Jun, 2016
I love churros, especially freezing morning...
14th Oct, 2015
I have just made the recipe and now I have a belly full of churros! Yay! I don't own a piping bag and am absolutely not planning to get one so I used a freezer bag and cut a bit off one corner. Ahem. Didn't quite go to plan so my churros look... let's say... "artistic"! A super messy affair but I kept dreaming about churros and I simply had to scratch my churros itch! For the chocolate sauce I kept things simple and broke a bit of milk chocolate into a bowl with a tablespoon of freshly brewed hot coffee - the chocolate melted within a few minutes and I kept it warm over a pan of simmering water. Thank you BBC Good Food for this fantastic recipe! Paola
CotswoldMummy's picture
12th May, 2015
I made two batches of these last week - the first one as a test run for a dinner party a few days later. Worked a treat. I used a pair of scissors the second time to cut the Churros into the fryer and that was much easier than fiddling about with a knife trying to cut them. I just dusted with a little bit of icing sugar (mainly because I absolutely loathe cinnamon but think I will make them with cinnamon another time as my husband adores the stuff!). Everyone adored them at our dinner party and it finished a Spanish themed evening perfectly and were not too heavy. Chocolate sauce was divine although I mostly used milk chocolate and threw in a few chunks of 70% choc at the end to balance the sweetness out a bit. A big hit and imagine we will make these fairly frequently as a lovely snack :-) Easy peasy recipe I did use a deep fat fryer.


7th Nov, 2014
ohh just saw 350 ml of water... isn't it too much???
7th Nov, 2014
dough for this recipe is with out water? I am going to try it now, but not sure with out water how this will work...
Pygmy Hippo's picture
Pygmy Hippo
23rd Jun, 2019
This is a great recipe, however, you should only use 200ml of water as this makes a thicker and much better dough that is easy to pipe.
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