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Churros dipped in Tablea Chocolate sauce.
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Easy Churros Recipe with Tablea Chocolate Sauce

Crispy, custardy churros coated in cinnamon sugar, served with a tablea chocolate dipping sauce.
Course Dessert, Snack
Cuisine Filipino, Spanish
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 24 churros
Calories 83kcal
Author Nora Rey
Cost $3-$5

Equipment

  • Piping bag or zip-top bag
  • Large star tip (open star) Wilton 1M or Ateco 867
  • Small pot (for the dough)
  • Wide pot (for frying)
  • Scissors
  • Tongs or slotted spoon

Ingredients

For the cinnamon sugar

  • ¼ cup sugar
  • 1 teaspoon cinnamon powder

For the churros

  • 1 cup all-purpose flour
  • ½ teaspoon kosher salt (use half for table salt)
  • 1 tablespoon sugar
  • 1 cup water
  • 2 tablespoons butter salted or unsalted
  • 1 egg (see note)
  • High-heat, neutral oil for frying

For the tablea chocolate sauce

  • 2 ounces tablea chocolate chopped
  • ½ cup cream (see note)
  • 2 tablespoons sugar if needed
US Customary - Metric

Instructions

For the cinnamon sugar

  • In a bowl, mix sugar and cinnamon. Set aside.

For the churros

  • In another bowl, mix flour, salt, and sugar.
  • In a small pot, bring water and butter to a boil, then turn off the heat.
  • Add the dry ingredients right away while still hot. Stir until a smooth dough forms and pulls away from the sides.
  • Add the egg and mix until smooth. If the dough is too hot, let it cool slightly first.
  • Transfer to a piping bag with a star tip. Place the bag in a glass to make it easier to fill.
  • Use a wide pot with about 1 inch of oil. Heat over medium-high until hot (about 350°F).
  • Pipe the dough into the oil and cut with scissors. Fry until golden, turning halfway. Work in batches.
  • Remove and drain on paper towels. Roll in cinnamon sugar while still warm.

For the tablea chocolate sauce

  • In a bowl, combine cream, tablea, and sugar.
    Heat in 20-second intervals, stirring each time, until smooth.
  • Serve warm with the chocolate sauce.

Notes

  • Egg: Helps the churros puff up and gives a softer inside. For egg-free, add 1 teaspoon baking powder.
  • Tablea chocolate: Use cocoa powder or dark/baking chocolate if unavailable.
  • Cream: Heavy cream for a richer sauce; light cream or half-and-half for a lighter one.
 
Tips
  • Make sure the oil is hot before frying so churros turn crisp, not greasy.
  • Don’t overcrowd the pan—fry in batches.
  • Roll in cinnamon sugar while still warm so it sticks.
  • Let the dough cool slightly before adding the egg.
 
Storage & Reheat
  • Store: Keep in an airtight container at room temp (1 day) or refrigerate (up to 3 days).
  • Reheat: Oven or air fryer at 350°F until crisp. Roll in sugar again if needed.
  • Chocolate sauce: Refrigerate and reheat in short intervals, stirring until smooth.

Nutrition

Calories: 83kcal | Carbohydrates: 9g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 13mg | Sodium: 55mg | Potassium: 20mg | Fiber: 0.3g | Sugar: 5g | Vitamin A: 85IU | Vitamin C: 0.03mg | Calcium: 8mg | Iron: 0.3mg