Best 9 Churros With Chocolate Dipping Sauce Recipes

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Churros are a delectable fried-dough pastry that originated in Spain and Portugal, and are commonly enjoyed as a delectable breakfast treat or a sweet snack. These crispy and golden delights are typically served with a luscious chocolate dipping sauce, creating an irresistible combination of flavors that tantalizes the taste buds. Whether you crave a traditional churro recipe or a more innovative variation, this comprehensive guide will lead you through the culinary journey of creating delightful churros with a divine chocolate dipping sauce, ensuring a memorable and delectable experience.

Let's cook with our recipes!

CHURROS WITH CHOCOLATE DIPPING SAUCE



Churros with Chocolate Dipping Sauce image

Lengths of tasty choux pastry are fried until crisp, rolled in cinnamon sugar and served with a luxurious chocolate sauce.

Provided by Katerina | Easy Weeknight Recipes

Categories     Dessert

Time 30m

Number Of Ingredients 11

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
3 tablespoons vegetable oil
2 cup boiling water
Oil for frying
1/3 cup granulated sugar
3 teaspoons ground cinnamon
3/4 cup dark chocolate, (chopped)
3/4 cup heavy cream
1 teaspoon pure vanilla extract

Steps:

  • In a mixing bowl, whisk together the flour, baking powder, and salt.
  • To the flour mixture, add the oil and water and mix until just combined. The dough will be thick and sticky.
  • Transfer the dough to a piping bag fitted with a 1/3-inch star tip nozzle.
  • Place a heavy-bottomed pot over medium-high heat and add 2-inches of oil.
  • Allow oil to heat up to 340°F.
  • Pipe in 6-inch lengths of dough into the oil, snipping off with a scissor. Only cook 3 to 4 per batch.
  • Cook each churro for 2 to 5 minutes, or until golden brown. Roll occasionally during cooking.
  • Place the cooked churros on a paper-lined plate to drain off any excess oil.
  • To make the coating, combine the sugar and cinnamon in a shallow plate. Roll each churro in the cinnamon-sugar until completely coated.
  • Make the chocolate sauce by melting the chocolate and cream together using a double boiler. You can also microwave the chocolate and heavy cream in 30-second bursts. Make sure to use a microwave-safe bowl. Stir the sauce after each burst, and continue to microwave until melted and smooth.
  • Once completely melted and smooth, stir in the vanilla extract and serve with the churros!

Nutrition Facts : Calories 148 kcal, Carbohydrate 17 g, Protein 2 g, Fat 8 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 12 mg, Sodium 165 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving

EASY HOMEMADE CHURROS WITH CHOCOLATE SAUCE



Easy Homemade Churros with Chocolate Sauce image

All it takes is five ingredients and 15 minutes for DIY churros paired with quick and easy chocolate sauce for dipping.

Provided by Kelly Senyei

Time 30m

Number Of Ingredients 10

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

Steps:

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

Nutrition Facts : Calories 216 kcal, Carbohydrate 26 g, Protein 2 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 16 mg, Sodium 124 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving

CINNAMON CHURROS WITH MEXICAN CHOCOLATE DIPPING SAUCE



Cinnamon Churros with Mexican Chocolate Dipping Sauce image

Provided by Guy Fieri

Categories     dessert

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 10

8 cups canola oil, for frying
1 1/2 cups Mexican chocolate
3/4 cup heavy cream
3 tablespoons unsalted butter
2 tablespoons granulated sugar
1/4 teaspoon kosher salt
1 cup unbleached all-purpose flour
3 medium eggs
1 cup granulated sugar
2 teaspoons ground cinnamon

Steps:

  • In a large Dutch oven or countertop fryer using a high heat thermometer, bring the canola oil to 375 degrees F.
  • For the chocolate sauce: Bring a double broiler to a simmer over medium-low heat. Carefully melt the chocolate. Remove from the heat. With a wooden spoon or heat resistant spatula, stir in the heavy cream until the sauce is smooth. Set aside.
  • For the churros: Set a large saucepot over medium heat. Add 1 cup water, the butter, sugar and salt. Bring to 155 degrees F, then dump in the flour and stir with a wooden spoon to incorporate and remove lumps, about 1 minute.
  • Using the spoon, add the eggs into the batter one at a time, beating after each addition, until fully incorporated. Spoon the batter into a pastry bag fitted with a star tip and carefully pipe into the heated oil, forming 6-inch strips or free form shapes. Do not overcrowd the pot. Fry for 3 to 5 minutes, turning once as the underside browns. Remove with a spider or slotted spoon and drain on paper-towel-lined sheet tray or plate.
  • To finish: Working quickly, combine the sugar and cinnamon together in a large mixing bowl. Gently add the hot churros, tossing to coat. Serve with the chocolate dipping sauce.

DELICIOUS CHURROS WITH CHOCOLATE SAUCE RECIPE BY TASTY



Delicious Churros With Chocolate Sauce Recipe by Tasty image

Here's what you need: water, oil, sugar, salt, all purpose flour, egg, unsweetened cocoa powder, sugar, salt, water, vanilla extract, ground cinnamon, sugar

Provided by Sabih Hasan

Yield 24 servings

Number Of Ingredients 13

1 cup water
¼ cup oil
1 tablespoon sugar
½ teaspoon salt
1 cup all purpose flour
1 egg
¼ cup unsweetened cocoa powder
½ cup sugar
1 pinch salt
¼ cup water
½ teaspoon vanilla extract
¼ teaspoon ground cinnamon
½ cup sugar

Steps:

  • Add water, oil, sugar, and salt into a saucepan and bring to a boil. Whisk until combined. Take off heat once combined.
  • Add flour and mix with a wooden spatula until dough forms. Let cool.
  • Beat an egg into the dough mixture thoroughly.
  • Fill dough into a pastry bag with a star tip or into a zipper storage bag with the corner tip cut off.
  • Squeeze dough into hot oil and cut off about every 3-4 inches. Fry until golden-brown, about 6 minutes. Immediately place into the cinnamon sugar mixture.
  • For chocolate sauce, combine cocoa powder, sugar, salt, vanilla, and water in a saucepan. Bring to a boil whisking constantly. Let cool.
  • Enjoy!

Nutrition Facts : Calories 73 calories, Carbohydrate 11 grams, Fat 2 grams, Fiber 0 grams, Protein 1 gram, Sugar 6 grams

HOMEMADE CHURROS WITH DIPPING SAUCE



Homemade Churros with Dipping Sauce image

Make fresh Homemade Churros with Dipping Sauce in just 30 minutes! These cinnamon-sugared homemade churros with chocolate dipping sauce sure are delicious!

Provided by My Food and Family

Categories     Dairy

Time 30m

Yield 20 servings

Number Of Ingredients 10

2/3 cup sugar, divided
1/2 tsp. ground cinnamon
1 cup water
1/3 cup butter
1 cup flour
3 eggs
1/2 tsp. vanilla
2 cups oil
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate
4 oz. (1/2 of 8-oz. tub) frozen COOL WHIP Whipped Topping

Steps:

  • Mix 1/2 cup sugar and cinnamon in shallow bowl until blended.
  • Bring water, remaining sugar and butter to boil in medium saucepan on medium-high heat. Add flour; cook and stir on low heat 1 min. or until mixture pulls away from side of pan. Remove from heat. Add eggs; beat until blended. Stir in vanilla. Spoon into pastry bag fitted with large star tip.
  • Heat oil in deep fryer to 350ºF. Pipe dough, in batches, into 5-inch strips into hot oil; cook 3 min. or until each churro is golden brown on both sides, turning after 1 min. Remove from oil with slotted spoon; drain on paper towels. Add warm churros, 1 at a time, to reserved cinnamon mixture; toss to evenly coat.
  • Microwave chocolate and COOL WHIP in microwaveable bowl on HIGH 2 min. or until chocolate is completely melted and sauce is well blended, stirring after each minute. Serve with warm churros.

Nutrition Facts : Calories 150, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 40 mg, Carbohydrate 16 g, Fiber 1 g, Sugar 10 g, Protein 2 g

CHURROS WITH DIPPING CHOCOLATE



Churros With Dipping Chocolate image

This is a fairly traditional Spanish recipe for chocolate con churros. The churros are fritters and they are served with an intense chocolate sauce meant for dipping. This recipe is from Penelope Casas, who contributes recipes to many fine cooking publications. *You will need a pastry bag fitted with a 3/8 inch star tip* **Note - whenever deep frying, please be careful for oil splatters. If the heat of the oil gets too high, the oil could splatter and/or a churro could burst.**

Provided by LifeIsGood

Categories     Dessert

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

1/2 cup water
1/4 cup sugar
1 cup good quality semisweet chocolate morsel
1/4 cup bittersweet chocolate chips
1 tablespoon good-quality cocoa powder
1/4 cup whole milk
1 cup water
1 1/2 teaspoons mild olive oil
1/4 teaspoon kosher salt
1 cup unbleached flour
mild olive oil (for frying)
granulated sugar, for dusting

Steps:

  • Hot Chocolate Dipping Sauce:.
  • Bring the water and sugar to a boil in a saucepan over med-high heat.
  • Add the semisweet and bittersweet chocolate, cocoa and milk and lower the heat to med-low.
  • Stir constantly with a wooden spoon until the chocolate is thick and smooth, about 5 minutes.
  • Reserve.
  • Churros:.
  • Bring the water, oil and salt to a boil in a saucepan over med-high heat.
  • Add the flour all at once and stir vigorously with a wooden spoon until a smooth ball forms.
  • Lower the heat and cook, flattening and turning the dough for 2 minutes.
  • Cool and transfer to a pastry bag fitted with a 3/8 inch star tip (the fluted edge is essential).
  • Pour the oil to a depth of at least 1 inch in a skillet (or use a deep fryer) and heat on high until the oil quickly browns a cube of test bread.
  • Squeeze 5 inch lengths of dough through the pastry tube into the oil - as many as will comfortably fit.
  • Reduce the heat to med-high and fry until the churros puff and have barely begun to turn golden, about 20 seconds. *Do not overcook - the churros should be crunchy outside and soft within.*.
  • Drain on paper towels. (If needed, you can keep them warm briefly in a 200 degee F. oven until ready to serve.).
  • Dredge the churros in the sugar and arrange 4 on each plate.
  • To serve, reheat the chocolate over very low heat and divide into 6 espresso or small cups placed off center on 6 dessert plates.
  • Dip away!

Nutrition Facts : Calories 300.3, Fat 12.1, SaturatedFat 6.7, Cholesterol 1.9, Sodium 105.6, Carbohydrate 45.6, Fiber 3.7, Sugar 24, Protein 4.6

CHURROS WITH CHOCOLATE-CARAMEL DIPPING SAUCE



Churros with Chocolate-Caramel Dipping Sauce image

If you've never tried a freshly made churro-deep-fried to a golden brown-try these! Increase the scrumptiousness with chocolate-caramel dipping sauce.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 20 servings

Number Of Ingredients 11

2/3 cup sugar, divided
1/2 tsp. ground cinnamon
1 cup water
1/3 cup butter
1 cup flour
3 eggs
1/2 tsp. vanilla
2 cups oil
1 oz. BAKER'S Semi-Sweet Chocolate
20 KRAFT Caramels
4 oz. (1/2 of 8-oz. tub) COOL WHIP Whipped Topping (Do not thaw.)

Steps:

  • Mix 1/2 cup sugar and cinnamon in shallow bowl until blended. Reserve for later use.
  • Bring water, butter and remaining sugar to boil in medium saucepan on medium-high heat. Add flour; cook and stir on low heat 1 min. or until mixture pulls away from side of pan. Remove from heat. Add eggs; beat until blended. Stir in vanilla. Spoon into pastry bag fitted with large star tip.
  • Heat oil in deep fryer to 350ºF. Pipe dough, in batches, into 5-inch strips into hot oil; cook 3 min. or until each churro is golden brown on both sides, turning after 1 min. Remove from oil with slotted spoon; drain on paper towels. Add warm churros, 1 at a time, to reserved cinnamon sugar; toss to evenly coat.
  • Microwave chocolate, caramels and COOL WHIP in microwaveable bowl on HIGH 2 min. or until chocolate and caramels are completely melted and sauce is well blended, stirring after each minute. Serve with warm churros.

Nutrition Facts : Calories 170, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 35 mg, Sodium 65 mg, Carbohydrate 20 g, Fiber 0 g, Sugar 14 g, Protein 2 g

CHURROS



Churros image

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

Provided by Sarah Cook

Categories     Dessert, Dinner

Time 1h

Yield Makes about 20 churros

Number Of Ingredients 13

50g butter, melted
½ tsp vanilla extract
250g plain flour, from a new bag (essential for absorbing the liquid)
1 tsp baking powder
about 1 litre sunflower oil
a few chunks of bread
200g 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
100g caster sugar
2 tsp cinnamon

Steps:

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 185 calories, Fat 9.6 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 22.4 grams carbohydrates, Sugar 13.7 grams sugar, Fiber 0.9 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium

CHOCOLATE DIPPING SAUCE FOR CHURROS



Chocolate Dipping Sauce for Churros image

This recipe goes with Churros and is courtesy of Ken Oringer.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 6

1 dried chile
1 cup plus 5 teaspoons heavy cream
1 cup plus 5 teaspoons glucose
4 1/2 ounces bittersweet chocolate
1 tablespoon hot paprika
1/2 tablespoon Chinese red pepper

Steps:

  • In a small saucepan, bring 2 cups water to a boil. Turn off heat, and add dried chile; let stand until softened, about 10 minutes. Drain liquid; cut chili into small pieces.
  • Combine cream and glucose in a small saucepan set over medium heat; bring to a simmer. Add chocolate, chili, paprika, and red pepper, stirring until chocolate melts to combine. Serve on the side.

Tips:

  • For crispy churros, make sure the oil is hot enough before frying.
  • Use a piping bag or a plastic bag with a hole cut in the corner to pipe the churro batter into the hot oil.
  • Fry the churros in small batches so that they don't overcrowd the pan and cook evenly.
  • Drain the churros on paper towels to remove excess oil.
  • Serve the churros warm with your favorite dipping sauce, such as chocolate sauce, caramel sauce, or whipped cream.

Conclusion:

Churros are a delicious and easy-to-make treat that can be enjoyed by people of all ages. Whether you're making them for breakfast, lunch, or dinner, these crispy fried dough sticks are sure to be a hit. So next time you're looking for a sweet and satisfying snack, give churros a try!

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