There’s something endlessly comforting about warm, crispy fried dough dusted in cinnamon sugar paired with a rich, velvety chocolate dip. This Homemade Churros with Chocolate Dipping Sauce Recipe brings that fairground magic right into your kitchen — and honestly, once you try making them yourself, it’s hard to go back to store-bought.

A white plate filled with about twenty small churros, each golden brown and coated with cinnamon sugar, arranged in a slightly overlapping pile. On the top left side of the plate, there is a small white bowl filled with smooth, dark chocolate sauce. The plate sits on a light gray surface sprinkled with cinnamon powder and some chocolate pieces are put around, with two cinnamon sticks in the top right corner. The texture of the churros looks crunchy outside and soft inside. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Homemade Churros with Chocolate Dipping Sauce Recipe
Top Tip
How to Serve Homemade Churros with Chocolate Dipping Sauce Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Homemade Churros with Chocolate Dipping Sauce Recipe

Why You'll Love This Recipe

I still remember the first time I made homemade churros — that golden crunch, the sweet cinnamon coating, and then dunking a piece into luscious, homemade chocolate sauce. It felt like a warm hug, and I’m sure you’ll feel the same joy recreating it at home.

Deliciously Authentic: Made from scratch with simple ingredients that taste far better than anything pre-made.
Fun to Make: Piping the dough and frying create a hands-on experience that’s also a blast, especially with family.
Customizable Flavors: You can easily tweak the cinnamon sugar or chocolate sauce to suit your sweet tooth.
Perfect for Sharing: These churros are a crowd-pleaser at gatherings or a cozy treat just for yourself.

Ingredients & Why They Work

Every ingredient in this Homemade Churros with Chocolate Dipping Sauce Recipe plays a special role in creating the perfect texture and flavor. Knowing a bit about them helps you understand what to expect and what to tweak if you want to get creative.

Flat lay of a small white ceramic bowl of clear water, a few tablespoons of granulated sugar loosely piled beside it, a small pile of fine salt crystals, a square of unsalted butter with a smooth surface, a small mound of all-purpose flour, two large brown eggs with clean shells, a small white bowl filled with golden vegetable oil, a shallow white dish with a mix of granulated sugar and reddish-brown ground cinnamon, a small white bowl of thick heavy cream, a small pile of chopped dark chocolate chunks, and a tiny white bowl holding clear vanilla extract placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Water: The base liquid that steams the dough and helps it puff up.
Granulated sugar: Adds subtle sweetness in the dough and is essential for coating the churros afterward.
Salt: Balances the sweetness and enhances overall flavor.
Unsalted butter: Adds richness and tenderness while helping the dough hold together.
All-purpose flour: The foundation for the churro dough; it creates structure.
Eggs: Key for binding and giving the churros their airy, light texture.
Vegetable oil: Used for frying — neutral flavor and high smoke point make it ideal here.
Ground cinnamon: Mixed with sugar for that classic churro coating, adding warm spiciness.
Heavy cream: The base of the chocolate dipping sauce — makes it smooth and creamy.
Dark chocolate: Gives rich flavor and that decadent melted texture for dipping.
Vanilla extract: Adds subtle depth and aroma to the chocolate sauce.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love about this Homemade Churros with Chocolate Dipping Sauce Recipe is how easy it is to personalize. Whether you’re adjusting the cinnamon-to-sugar ratio or swapping chocolate types, it's all about making the treat your own.

Variation: I’ve tried adding a pinch of cayenne to the cinnamon sugar for a subtle heat that wakes up your taste buds — seriously addicting!
Dietary Mod: For a dairy-free option, coconut oil works well instead of butter, and you can make a chocolate sauce using coconut cream.
Chocolate Swap: When I only have milk chocolate on hand, I balance it with a little espresso powder in the sauce to keep that rich feel.

Step-by-Step: How I Make Homemade Churros with Chocolate Dipping Sauce Recipe

A round dark metal tray holds a pile of golden-brown churros covered with sugar and cinnamon, showing a rough and crunchy texture. At the front right of the tray is a round white bowl with a thick, smooth dark chocolate sauce inside. One churro is dipped halfway into the chocolate, adding a shiny contrast to the matte churros. In the background, there is a soft green fabric add a calm touch. The whole scene is set on a white marbled surface photo taken with an iphone --ar 2:3 --v 7

Step 1: Whip up the luscious chocolate dipping sauce

Start by heating the heavy cream in a small saucepan until it just begins to simmer — don’t let it boil or scorch. Pull it off the heat and add the chopped dark chocolate. Let it sit for about a minute to soften, then stir gently until it's smooth and glossy. Adding vanilla extract at the end rounds out the flavors beautifully. You can keep this warm by placing the bowl over a pan of warm water or gently reheating it when the churros are ready.

Step 2: Make the churro dough

In a medium saucepan, combine water, 2 tablespoons of granulated sugar, salt, and unsalted butter. Bring this mixture to a boil over medium heat, stirring occasionally so the butter melts evenly. Once it boils, reduce the heat to low and add the flour all at once. Stir vigorously! You'll want to mix it until the dough comes together in a ball and pulls away from the sides of the pan — usually about a minute. This step creates the basic choux pastry dough that’s perfect for frying.

Step 3: Incorporate the eggs for that perfect texture

Allow the dough to cool for a few minutes — this part is important so the eggs don’t scramble when added. Then, add the eggs one at a time, mixing well after each addition. The dough will look a bit strange at first, like it’s separating, but keep at it until it comes back together in a smooth, shiny ball. This patience pays off with churros that are delightfully light and airy inside.

Step 4: Fry the churros to golden perfection

Heat your vegetable oil in a large skillet or deep fryer to 375°F (190°C). A candy or deep-fry thermometer really helps here — maintaining the right temperature means your churros will cook evenly and stay crisp without absorbing too much oil. While the oil heats, mix together cinnamon and sugar for coating. Transfer the dough to a piping bag fitted with a large star tip; this gives the churros their classic ridged look. Carefully pipe 3-4 inch lengths of dough into the oil, using scissors to cut the ends. Fry each batch until golden brown, turning once, roughly 2-3 minutes per side. Don’t overcrowd the pan—give each churro room to puff up!

Step 5: Coat and serve

Remove the churros with a slotted spoon and place them on paper towels to drain briefly. While they’re warm, roll them in the cinnamon-sugar mixture — this step is where that perfect crunchy-sweet coating forms. Serve immediately with your homemade chocolate dipping sauce on the side. Trust me, dipping that first churro is pure happiness.

Top Tip

Over the years, I’ve learned a few quirks that make all the difference when making this Homemade Churros with Chocolate Dipping Sauce Recipe. These tips have saved me from soggy or misshapen churros more times than I can count.

Perfect Oil Temperature: Use a thermometer and keep it steady at 375°F. Too hot and churros burn outside before cooking inside; too cool and they get greasy.
Don’t Crowd the Pan: Fry in small batches to avoid dropping the oil temperature and ending up with soggy churros.
Large Star Tip for the Win: This shape cooks evenly and creates those irresistible crunchy ridges for holding cinnamon sugar.
Patience with Eggs: When adding eggs to the hot dough, it might seem like the mixture won’t come together — keep stirring, and it will eventually get smooth.

How to Serve Homemade Churros with Chocolate Dipping Sauce Recipe

Garnishes

I like to keep it classic with a dusting of cinnamon sugar — it’s simple but elevates every bite. Sometimes, I sprinkle a little powdered sugar on top for extra sweetness or add a small pinch of chili powder in the coating for adventurous friends. A small bowl of extra melted chocolate or even dulce de leche makes dipping options more exciting.

Side Dishes

Since churros are quite sweet, I love pairing them with fresh fruit like sliced strawberries or orange wedges to balance the richness. A scoop of vanilla or cinnamon ice cream alongside adds a wonderful contrast in texture and temperature.

Creative Ways to Present

One of my favorite presentation tricks is to arrange churros standing upright in small glass jars or cups, surrounded by cinnamon sugar and chocolate sauce for dipping right at the table. It feels festive and encourages sharing. For a party, you can set up a "churro bar" with different flavored sugars and sauces so guests can customize their treats.

Make Ahead and Storage

Storing Leftovers

I store leftover churros in an airtight container at room temperature for up to a day. To keep them crisp, I avoid sealing them while still warm — letting them cool completely before storing helps maintain texture. If you’ve coated them already with cinnamon sugar, they tend to stay delicious the next day, though it’s best to reheat before eating.

Freezing

One trick I swear by: pipe the churros onto parchment-lined baking sheets and freeze them raw until firm. Then, transfer to freezer bags. When cravings hit, fry them straight from frozen — this keeps the texture and flavor just like fresh!

Reheating

Reheat churros in a 350°F oven for about 5-7 minutes to revive their crispness without drying them out. Avoid microwaves unless you’re okay with soft, chewy churros instead of crunchy ones.

Frequently Asked Questions:

Can I make churros without a piping bag?

While a piping bag with a large star tip gives churros their classic shape, you can use a plastic bag with a corner snipped or even drop spoonfuls of dough for a rustic version. Just expect a slightly different texture and look.

What’s the secret to crispy churros?

Maintaining the oil temperature around 375°F and frying the churros in small batches are key. Also, coating them while they’re still warm helps the cinnamon sugar stick and forms a nice crispy exterior. Avoid overcrowding the pan!

Can I use dark or milk chocolate for the dipping sauce?

Yes! Dark chocolate gives a richer, slightly bitter contrast to the sweet churros, while milk chocolate makes the sauce sweeter and creamier. Feel free to adjust based on your taste preference—sometimes I even mix both for balance.

Can I prepare the churro dough ahead of time?

It's best to prepare the dough fresh for frying, but you can pipe the raw churros onto baking sheets and freeze them. Frying them directly from frozen yields crispy, delicious results without compromising texture.

Final Thoughts

I hope this Homemade Churros with Chocolate Dipping Sauce Recipe inspires you to bring a little joy and warmth into your kitchen. Making these from scratch isn’t just about the end result—it’s about the experience, the smells, and that moment of biting into a perfectly crispy, cinnamon-sugary churro dipped in rich chocolate. Trust me, once you make them yourself, you’ll have a go-to treat that everyone asks for again and again.