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Churros with Chocolate Dip

Course Dessert
Cuisine Mexican
Keyword Dessert


For frying

  • 3 litres Sunflower oil

For the churro batter

  • 250 g Plain flour
  • 1 tsp Baking Powder
  • 50 g Butter melted
  • 350 ml Boiling water
  • 1/2 tsp Vanilla extract

For the chocolate sauce

  • 100 g Dark chocolate
  • 35 g Butter

For rolling the churros in

  • 100 g Caster sugar
  • 2 tsp Cinnamon


  1. To make the churro batter, sieve the plain flour and baking powder into a bowl

  2. Mix the boiling water, melted butter and vanilla extract together, add it to the flour and beat it into a dough. Leave it to rest for 15 minutes
  3. Prepare a bowl of the caster sugar and cinnamon mixed together for rolling the churros in after frying
  4. Pipe the churros out onto baking paper into long stick shapes using a star shaped nozzle
  5. Fill your pan or deep fat fryer with the sunflower oil and heat to 180C. *Check your fryer for it’s maximum oil capacity and don’t fill a pan more than one third full of oil*

  6. Cut the baking paper around the piped batter and add the churros to the oil still on the paper, it will loosen off as they fry. Fry in batches of three untill golden brown, turn them during frying to ensure an even cook
  7. Tip the churros out onto kitchen paper, then roll them in the cinnamon sugar mixture
  8. To make the chocolate sauce melt the dark chocolate and butter together in a glass bowl in the microwave for 30 seconds, followed by 10 second bursts until fully melted together, stirring in between. Serve immediately