Food Recipes Churros With Chocolate Sauce 4.2 (59) Making your own churros is easier and faster than you think. These are perfectly crunchy and delightfully sweet, and the cinnamon-sugar dusting really hits the spot. Wait until you dip it in the rich chocolate sauce—you’re in for a treat! (But if you’re more of a caramel fan, that works wonderfully, too). Impress guests or kids alike with a platter of this simple yet satisfying dessert. Make it a party and serve with ice cream, or go the untraditional route and add a pinch of allspice to the cinnamon-sugar mixture. The recipe calls for easy-to-find ingredients, so you have no excuse not to make this fried-dough pastry ASAP. By Pam Lolley Pam Lolley Pam Lolley has more than 30 years of experience in the culinary industry. She was the owner and operator of a catering and baking company for eight years prior to joining Southern Living Magazine in their test kitchen in 2003. While at Southern Living, Pam developed nine of the iconic Big White Cakes for the Christmas issue along with several desserts, cakes, and pies that have been featured on Southern Living covers through the years. Real Simple's Editorial Guidelines Updated on March 23, 2018 Print Share Share Tweet Pin Email Hands On Time: 20 mins Total Time: 30 mins Yield: 16 churros Ingredients For Churros: Vegetable oil, for frying 1 teaspoon ground cinnamon ½ cup plus 2 Tbsp. granulated sugar, divided 1 cup water ½ cup (1 stick) salted butter, softened ½ teaspoon kosher salt 1 cup all-purpose flour 3 large eggs Chocolate Dipping Sauce (recipe follows) For Chocolate Sauce: 4 ounces bittersweet chocolate, chopped ½ cup heavy cream ½ teaspoon vanilla extract Directions For churros: Pour oil to a depth of 2 inches in a Dutch oven and fit with a deep-fry thermometer; heat to 350°F over medium-high. Combine cinnamon and ½ cup of the sugar in a shallow dish. Set aside. Stir together water, butter, salt, and remaining 2 tablespoons sugar in a large, heavy-duty saucepan over medium-high. Bring to a boil, stirring, until butter melts. Reduce heat to low, add flour all at once, and cook, stirring constantly, until mixture forms a ball, about 30 seconds. Remove from heat and add eggs, 1 at a time, stirring vigorously until dough is smooth and elastic after each addition. Spoon mixture into a piping bag fitted with a large star tip. (Or place mixture in a large ziplock plastic freezer bag, and snip 1 corner to make about a 1/2-inch hole.) Working in batches, pipe 4-inch-long strips into hot oil, and fry, turning occasionally, until golden brown, 8 to 10 minutes. Transfer churros to a paper towel-lined baking sheet to drain, and immediately roll in cinnamon-sugar mixture. For chocolate sauce: Stir together chocolate, cream, and vanilla in a small microwave-safe bowl. Microwave on high, stirring every 30 seconds, until melted and smooth, about 1 1/2 minutes. Serve warm with churros. Yes, you’ve likely had a cinnamon-sugar churro. But have you ever dipped a homemade churro in chocolate ganache? Well, now’s your chance. You likely have all the ingredients on hand: cinnamon, sugar, butter, salt, flour, and eggs is all you need for the churros. Plus, the chocolate sauce is made in the microwave, meaning you can whip these up on a weeknight. Get the Recipe:Churros With Chocolate Sauce. Caitlin Bensel Print