Mini Churros with Chocolate Sauce

These mini churros are the perfect bite-sized treat, crispy on the outside and soft on the inside, coated in a warm cinnamon-sugar blend for the ultimate comforting flavor. Paired with a rich and velvety chocolate dipping sauce, they’re a crowd-pleaser for any occasion. Whether you’re serving them at a party, enjoying them as an indulgent snack, or looking for a fun dessert to make at home, these churros will satisfy your sweet tooth and impress everyone around you!

Why You’ll Love This Recipe

• Easy to Make at Home: No need to visit the fair or a specialty shop—this recipe brings the churro magic to your own kitchen.
• Bite-Sized Perfection: Their mini size makes them ideal for sharing or for a snackable dessert platter.
• Simple Ingredients: Made with pantry staples like flour, sugar, and butter, you likely already have everything you need!
• Customizable: Love extra cinnamon? Want to swap dark chocolate for milk chocolate? This recipe is flexible to fit your taste.
• Irresistibly Delicious: The combination of crispy, golden churros and the warm cinnamon-sugar coating is pure comfort, while the chocolate sauce adds a luxurious touch.

What Are Churros?

Churros are a beloved fried pastry originating from Spain and popular across many cultures worldwide. Traditionally made by frying dough and coating it in sugar, they’re often enjoyed with dipping sauces like chocolate or caramel. Mini churros offer all the goodness of the classic treat but in a smaller, snackable format. Perfect for parties, cozy evenings, or just because you’re craving something sweet!

When to Make Mini Churros

• Special Occasions: These mini churros are a great dessert option for birthdays, holidays, or celebrations.
• Movie Nights: Elevate your cozy evening with a batch of these and your favorite film.
• Brunch Treat: Add them to your brunch spread as a sweet surprise for family and friends.
• Anytime Cravings: Let’s be honest—there’s never a bad time for churros!

Pro Tips for the Best Mini Churros

• Temperature Matters: Keep your oil at 340°F for perfectly golden churros that aren’t greasy or undercooked.
• Use a Star Tip: A star piping tip creates the classic ridges that hold onto the cinnamon-sugar coating.
• Work in Batches: Don’t overcrowd the pot while frying, as this can lower the oil temperature and affect the texture.
• Serve Warm: Churros are best enjoyed fresh and warm for the ultimate crispiness and flavor.

Reader Q&A

Can I make these ahead of time?
Churros are best when freshly fried and tossed in cinnamon sugar. However, you can pipe the dough ahead of time and fry it just before serving.

What type of chocolate should I use for the dipping sauce?
You can use dark, milk, or even white chocolate depending on your preference. Just make sure it’s high-quality for the best flavor and texture.

Can I bake or air-fry these instead of deep frying?
While the traditional method involves frying, you can bake or air-fry them for a lighter option. Keep in mind the texture might be slightly different.

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Mini Churros with Chocolate Sauce

Author: Erin

Description

These mini churros are the ultimate dessert, featuring crispy fried dough coated in a sweet cinnamon-sugar blend and served with a decadent chocolate dipping sauce. Easy to make with simple ingredients, they’re perfect for parties, brunches, or satisfying your sweet tooth at home

Ingredients

Scale

1/2x 1x 2x 3x

Dough

• 360 g water

• 60 g butter

• 36 g sugar

• 1.5 g salt

• 180 g all purpose flour

• 2 eggs (room temperature)

Cinnamon Sugar Coating

• ¹⁄₂ cup sugar

• 2 tsp cinnamon

Chocolate Sauce

• 50 g chocolate (I used semisweet)

• 75 g heavy cream

Instructions

Prepare the cinnamon sugar coating:

1. In a small bowl, whisk together the sugar and cinnamon. Set aside.

Make the churro dough:

1. In a medium pot, combine the water, butter, sugar, and salt.

2. Heat over medium-low until the butter melts completely.

3. Remove from heat and add the flour. Mix until the flour is absorbed (a few lumps are okay).

4. Return the pot to medium-low heat and stir the dough for about 2 minutes.

5. Transfer the dough to a mixing bowl and let it cool for 1 minute and 30 seconds.

6. Add the eggs, one at a time, mixing thoroughly after each addition until smooth and fully combined.

Pipe and fry the churros:

1. Transfer the dough to a piping bag fitted with a star tip. (For stability, double bag the piping bag if needed.)

2. Heat oil in a deep pot to 340°F (170°C).

3. Pipe short strips of dough directly into the hot oil, cutting each strip with scissors.

4. Fry until golden brown, flipping as needed for even cooking.

5. Drain on paper towels, then toss in the prepared cinnamon sugar mixture while still warm.

Make the chocolate sauce:

1. Heat the heavy cream in a small saucepan or microwave in 30-second intervals until it reaches about 100°F.

2. Pour the warm cream over the chocolate in a heatproof bowl. Let sit for 1 minute, then stir until smooth and glossy.

Serve

1. Serve the warm churros with the chocolate sauce on the side for dipping. Enjoy!

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