Easy Churros Recipe with Tablea Chocolate Sauce

This easy churros recipe makes churros that are crisp on the outside and soft inside. Roll them in cinnamon sugar and serve with a warm tablea chocolate sauce for dipping.

They're simple to make and best eaten while they're still warm.

What are Churros?

Churros are fried dough that are piped into hot oil and cooked until golden.

They're crisp on the outside and soft inside, then usually rolled in sugar and served with a chocolate dipping sauce.

Ingredients You'll Need

Notes and Substitutions

• Egg: Adds flavor and helps the churros puff up. Without it, they'll still work but won't be as soft inside. For an egg-free version, add 1 teaspoon baking powder to the dry ingredients.
• Tablea chocolate: Made from pure cacao and has a rich, slightly different flavor than regular chocolate. If you don't have it, use cocoa powder, dark chocolate, or baking chocolate.
• Cream: Use what you have. Heavy cream makes the sauce richer, while light cream or half-and-half makes it lighter.

How to Make Churros with Tablea Chocolate Sauce (Step-by-Step)

Step 1: Make the cinnamon sugar

In a shallow bowl, mix ¼ cup of sugar and 1 teaspoon of ground cinnamon. Set aside.

Step 2: Mix the dry ingredientsients

In a bowl, combine:

• 1 cup of all-purpose flour
• ½ teaspoon kosher salt (or ¼ teaspoon table salt)
• 1 tablespoon of sugar

Whisk them together.

Step 3: Boil water and butter

In a small pot, heat 1 cup of water and 2 tablespoons of butter over medium-high heat until it comes to a boil.

Turn off the heat and remove from the stove.

Step 4: Add the flour mixture

Add the dry ingredients right away to the hot liquid.

Stir until it forms a smooth dough that pulls away from the sides.

Step 5: Add the egg

Add 1 egg and mix until smooth. If the dough is too hot, let it cool slightly first.

Step 6: Prepare for frying

Transfer the dough to a piping bag fitted with a star tip (like Wilton 1M or Ateco 867). Place the bag in a glass to make it easier to fill.

If you don't have one, you can use a zip-top bag and cut one corner. The churros won't have ridges, but they'll still taste good.

Use a wide pot with about 1 inch of oil. Heat over medium-high until hot (about 350°F).

If you don't have a thermometer, drop in a small piece of dough-it should sizzle and float.

Pipe the dough into the oil and cut to your desired length using scissors.

Fry until golden, turning halfway. Work in batches and don't overcrowd the pan.

You can also pipe the dough onto parchment paper, then slide it into the hot oil. Remove the paper right away.

Step 8: Drain on paper towels

Remove the churros and let them drain on paper towels.

Step 9: Coat with sugar

While still warm, roll them in the cinnamon sugar. The sugar sticks best while they're still warm.

Step 10: Make the chocolate sauce

In a microwave-safe bowl, combine:

• ½ cup of cream
• 2 ounces of chopped tablea
• 2 tablespoons of sugar (adjust to taste, depending on the chocolate)

Heat in 20-second intervals, stirring in between, until the chocolate melts. Stir until smooth.

Serve the churros warm with tablea chocolate sauce on the side.

Tips for the Best Churros

• Let the dough cool slightly before adding the egg so it doesn't cook.
• Make sure the oil is hot before frying so the churros turn crisp and not greasy.
• Don't overcrowd the pan - fry in batches.
• Roll in sugar while still warm so it sticks better.

How to Store and Reheat

• To store: Keep in an airtight container at room temperature for up to 1 day, or refrigerate for up to 3 days.
• To reheat: Reheat in the oven or air fryer at 350°F until warm and crisp. You can also microwave, but they won't be as crisp.
• Chocolate sauce: Store separately in the fridge and reheat in short intervals, stirring until smooth.

Recipe FAQs