Cinnamon Churros with Mexican Chocolate Dipping Sau

Name: Cinnamon Churros with Mexican Chocolate Dipping Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups canola oil, for frying; 1 1/2 cups Mexican chocolate; 3/4 cup heavy cream; 3 tablespoons unsalted butter; 2 tablespoons granulated sugar; 1/4 teaspoon kosher salt; 1 cup unbleached all-purpose flour; 3 medium eggs; 1 cup granulated sugar; 2 teaspoons ground cinnamon

Servings: persons

1
In a large Dutch oven or countertop fryer using a high heat thermometer, bring the canola oil to 375 degrees F.
2
For the chocolate sauce: Bring a double broiler to a simmer over medium-low heat.
3
Carefully melt the chocolate.
4
Remove from the heat.
5
With a wooden spoon or heat resistant spatula, stir in the heavy cream until the sauce is smooth.
6
Set aside.
7
For the churros: Set a large saucepot over medium heat.
8
Add 1 cup water, the butter, sugar and salt.
9
Bring to 155 degrees F, then dump in the flour and stir with a wooden spoon to incorporate and remove lumps, about 1 minute.
10
Using the spoon, add the eggs into the batter one at a time, beating after each addition, until fully incorporated.
11
Spoon the batter into a pastry bag fitted with a star tip and carefully pipe into the heated oil, forming 6-inch strips or free form shapes.
12
Do not overcrowd the pot.
13
Fry for 3 to 5 minutes, turning once as the underside browns.
14
Remove with a spider or slotted spoon and drain on paper-towel-lined sheet tray or plate.
15
To finish: Working quickly, combine the sugar and cinnamon together in a large mixing bowl.
16
Gently add the hot churros, tossing to coat.
17
Serve with the chocolate dipping sauce.

5388

kcal

Calories

539

Fat

138

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 cups canola oil, for frying, 1 1/2 cups Mexican chocolate, 3/4 cup heavy cream, 3 tablespoons unsalted butter, and more.

Yes, Cinnamon Churros with Mexican Chocolate Dipping Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cinnamon Churros with Mexican Chocolate Dipping Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions