Name: Chocolate churros with chocolate & salted caramel sauce
Total time: 37 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: For frying Sunflower Oil; To serve Ice Cream; 120g Muscovado Sugar; 60g Butter; 250ml Double Cream; 100g Dark Chocolate; 100g Golden Caster Sugar; 2 teaspoon Cinnamon; 200g Plain Flour; 50g Cocoa Powder; 1 teaspoon Baking Powder; 1 teaspoon Vanilla Extract; 50g Melted Butter

These chocolate churros are crisp on the outside and tender inside, made with a cocoa-rich dough. They're best served warm, rolled in cinnamon sugar, and dipped into a homemade salted caramel and chocolate sauce. A scoop of ice cream on the side is non-negotiable. Both the churros and sauce can be made ahead and reheated, making them a good option for a casual dessert.

Recipes.zone

July 8, 2026

37 minServes 4

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Ingredients

For 4 servings

ForfryingSunflower Oil
ToserveIce Cream
120Muscovado Sugar
60Butter
250Double Cream
100Dark Chocolate
100Golden Caster Sugar
10mlCinnamon
200Plain Flour
50Cocoa Powder
5mlBaking Powder
5mlVanilla Extract
50Melted Butter

vegetarian

Method

5 steps · 37 min total

01
Make the Caramel Sauce
To make the sauce, combine the muscovado sugar and butter in a saucepan over medium heat. Bring it to a simmer, stirring until the sugar has completely melted and the mixture is smooth. Stir in the double cream and continue to simmer for about 2 to 3 minutes, until the sauce is smooth and slightly thickened. Take the pan off the heat, then stir in a pinch of sea salt and the dark chocolate. Keep stirring for another 2 to 3 minutes, until the chocolate has fully melted into the warm caramel. Keep the sauce warm, or let it cool completely if you plan to reheat it later.

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Fried calamari

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Side dish

Koulenje

Prepare Cinnamon Sugar

For the coating, whisk together the golden caster sugar, cinnamon, and a small pinch of fine sea salt in a shallow dish. Set this aside for later.

Make the Churro Dough

For the churro dough, combine the plain flour, cocoa powder, baking powder, and a large pinch of salt in a large bowl. Stir in the vanilla extract and melted butter, then carefully pour in 250-300ml boiling water. Whisk vigorously until you have a smooth, very thick batter. Let the dough cool for a few minutes, then transfer it to a piping bag fitted with a medium star nozzle.

Fry the Churros

Pour sunflower oil into a deep-fat fryer or a heavy-based pan, ensuring it’s no more than a third full. Heat the oil to 170°C; you can test it by dropping in a cube of bread, which should brown in about 30 seconds. Carefully pipe 12-15cm lengths of dough into the hot oil, snipping each one off with scissors. Fry four or five churros at a time for about 4 minutes, turning them with tongs until they're golden and crisp. Use a slotted spoon to remove them from the oil and place them on a wire rack to drain. Repeat with the remaining dough.

Coat and Serve

If serving immediately, roll the warm churros in the cinnamon sugar and plate them with the warm chocolate sauce and a scoop of ice cream. To reheat cooled churros, arrange them on a baking tray and bake for 5-8 minutes, then roll them in the sugar coating. Warm the sauce gently in a pan while the churros bake, then serve it alongside for dipping.

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Nutrition

Nutrition per serving

Per serving

Calories: 993kcal
Protein: 11.1g
Carbs: 115g
Fat: 58.4g
Fiber: 9.4g
Sugar: 63.2g
Sodium: 170mg

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5 steps · 37 min total

Make the Caramel Sauce

Fried calamari

Koulenje

Prepare Cinnamon Sugar

Make the Churro Dough

Fry the Churros

Coat and Serve

Nutrition per serving

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