Churros with chocolate dipping sauce

Churros with chocolate dipping sauce

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(11 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

  • Freeze 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
  • 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…

  • few chunks of bread

For the sauce

  • 200g bar dark chocolate, not too bitter, broken into chunks
  • 100ml double cream
  • 100ml whole milk
  • 3 tbsp golden syrup
  • 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 350ml 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. Heat until a cube of bread browns in 45 seconds – 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, then remove 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. Once you’ve cooked all the churros, toss with any remaining cinnamon sugar and serve with the chocolate sauce, for dipping.

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Comments, questions and tips

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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
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.
julieshields's picture
3rd Apr, 2015
We have enjoyed these on holiday before so were keen to try them at home. Made them with my 14 year old. Sauce was a bit dark for my taste but not for hers. Easy to follow.
25th Jan, 2015
Amazing! But the mixture was too stiff to pipe so just spooned it into the oil.
6th Oct, 2013
I was worried when I mixed up the flour, water and butter, I was expecting a batter but got more of a dough. That said, it still piped ok (although extra hands were needed to nip off the lengths into the hot oil) sprinkled with the sugar they were a delight, I'll certainly be making them again.
28th Sep, 2013
I found the mixture to be very runny, I can't figure out why as I followed the instructions exactly.
31st Aug, 2013
This recipe is right up our street - we love doughnuts, anything cinnamon-y and chocolate. Would probably make half the amount of churros and chocolate sauce as for four of us there was double the amount needed. Also, although I love dark chocolate, the rest of the family prefer milk chocolate so I used half dark and half milk chocolate for the sauce. Far too nice!
24th Feb, 2013
Unnecessary and nothing food related.


7th Nov, 2014
ohh just saw 350 ml of water... isn't it too much???
goodfoodteam's picture
20th Nov, 2014
350ml of water is needed for the recipe, thanks.
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...
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