Chocolate Churros
If you’re a chocolate lover, these Double Chocolate Churros are about to become your new favorite dessert. Imagine everything you love about a classic churro—crispy ridges, a light and airy center, and that irresistible freshly fried texture—but with rich cocoa flavor infused into every bite. Then, as if that wasn’t enough, they’re served with a warm, silky fudgy chocolate sauce made for dipping.
These aren’t your average churros. The dough is enriched with cocoa powder for a deep chocolate flavor that tastes almost like a brownie crossed with a churro. Once fried to golden perfection, they’re coated in a cinnamon-cocoa sugar mixture that adds the perfect sweet crunch. And the dipping sauce? Thick, glossy, and intensely chocolatey, it clings to every ridge of the churro for the ultimate indulgent bite.
Whether you’re making them for a weekend dessert, a dinner party, or simply because you’re craving chocolate, these churros are guaranteed to impress.
Why You’ll Love This Recipe
- Rich chocolate flavor in both the churros and dipping sauce.
- Crispy exterior with a soft, fluffy interior.
- Easier to make than you might think.
- Perfect for sharing.
- Tastes like a combination of churros, brownies, and hot chocolate.
What Makes These Churros Special?
Traditional churros rely on a simple choux-style dough made from flour, water, and butter. For this recipe, cocoa powder is added directly into the dough, creating a deep chocolate flavor without making the churros heavy.
The result is a perfectly balanced dessert that still has the airy texture churros are known for, while delivering that rich chocolate taste in every bite.
The real star, however, is the dipping sauce. Made with melted chocolate and cream, it’s thick enough to coat the churros generously but smooth enough to dip effortlessly. Think molten chocolate cake meets hot fudge sauce.
Tips for Perfect Churros
Use a Large Star Tip
The ridges created by a star piping tip are important. They help the churros cook evenly and create those signature crispy edges.
Don’t Overcrowd the Oil
Fry only a few churros at a time. Overcrowding lowers the oil temperature and can result in greasy churros.
Coat While Warm
As soon as the churros come out of the oil, roll them in the cinnamon cocoa sugar. The coating sticks much better while they’re still warm.
Serve Immediately
Churros are always best enjoyed fresh. The contrast between the crispy exterior and soft center is unbeatable when they’re warm.
The Ultimate Chocolate Experience
One bite of these Double Chocolate Churros and you’ll understand why they’re impossible to resist. The outside is perfectly crisp, the center stays light and tender, and the combination of cocoa sugar and warm chocolate sauce creates layer after layer of rich chocolate flavor.
They’re the kind of dessert that disappears within minutes of hitting the table.
If you’re looking for a dessert that feels both nostalgic and over-the-top indulgent, these chocolate churros deliver every single time.
Storage
Churros are best enjoyed fresh, but leftovers can be stored in an airtight container for up to one day. Reheat in a 350°F oven for 5-7 minutes to restore some crispness.
Chocolate Churros with fudgy chocolate dipping sauce
Ingredients
Churros
- 240ml water
- 113g unsalted butter
- 15g granulated sugar
- 1.5g salt
- 125g all-purpose flour
- 25g unsweetened dutch processed cocoa powder
- 2 large eggs
Chocolate cinnamon sugar coating
- 90 g granulated sugar
- 1 tsp cinnamon
- 1 tbsp unsweetened cocoa powder
Chocolate sauce
- 120 ml heavy cream
- 90 g brown sugar
- 45 g granulated sugar
- Pinch of salt
- 25 g unsweetened dutch processed cocoa powder
- 60 g unsalted butter
- 2 oz dark chocolate
- 1 tsp vanilla bean paste
Instructions
Chocolate Sauce
- Make the chocolate sauce ahead! You can make this and use it to top any dessert to be honest! SO fudgy and good
- In a medium sauce pan add in the brown sugar, granulated sugar, cocoa powder, and heavy cream.
- Turn the stove on to medium heat and whisk until sugar is melted and dissolved. Let is gently simmer for 2 minutes. Keep stirring with a whisk.
- Remove the pan from the heat and add in your butter. After that is melted, add in the dark chocolate and stir until mixture is smooth.
- Add in the vanilla bean paste and whisk again.
- Transfer to a jar and let the sauce cool!
Chocolate Churro Dough
- Line sheet pans with parchment paper and cut into large squares. Set aside.
- Mix together the 90g of granulated sugar, cinnamon and cocoa powder in a big bowl. Set aside, you will be coating your churros in this.
- In a medium sized saucepan over medium-high heat, combine and mix together the water, sugar, butter and salt.
- Bring to a gentle simmer. Butter will melt.
- Turn stovetop to low and sift in the flour and cocoa powder. Use a spatula to mix until you see no clumps.
- Dough should start to form into a ball.
- Remove the sauce pan from the heat and let it cool down for 5 minutes.
- Then add in each egg. Use a spatula to mix the dough together until smooth.
- Fill a pastry bag fitted with a Wilton 1 M open star tip half full with batter
- pipe a heart shaped dough onto the square cut parchment paper on the sheet pan.
- You cut also pipe directly into the hot oil and cut each dough to your desired length.
Fry the churros
- Refrigerate the dough for at least 30 minutes. Batter will become more stuff. Let the dough come to room temp before you fry it.
- Fill a pan with any high heat oil. Heat oil to 350°f.
- Place churros 2-3 at a time in the hot oil for about 6 minutes. Turn the churro over after 3 minutes.
- Use a strainer to remove the churros from the oil and drain on a cooling rack over parchment or on a paper towel.
- Wait at least 5 minutes and then then toss the churro and coat them in the chocolate cinnamon-sugar.
- Serve immediately while warm and dip them into the chocolate sauce.
