Ever tried making chocolate filled churros at home but ended up with a mess? Whether you’re craving that crispy, sugar-coated exterior or dreaming of warm chocolate oozing from perfect pastry, this recipe delivers restaurant-quality churros right in your kitchen. No fancy equipment or professional training needed – just follow our detailed steps for churros that will have everyone begging for more.

This chocolate filled churros recipe combines everything we love about dessert – the satisfying crunch of fresh-fried dough, the warmth of cinnamon sugar, and the pure joy of rich chocolate filling. Best of all, they’re easier to make than you might think. Get ready to become your family’s favorite dessert maker with this foolproof recipe.

Time and Servings

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 55 minutes
• Servings: 12 churros

Equipment Needed

• Large heavy-bottomed pot
• Pastry bag
• Large star tip
• Medium saucepan
• Wooden spoon
• Large mixing bowl
• Shallow dish for coating
• Paper towels
• Tongs
• Piping bag for filling
• Small round piping tip

Ingredients

For the Churros:

• 1 cup water
• 1/2 cup unsalted butter
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 3 large eggs
• Vegetable oil for frying
• 1/2 cup granulated sugar
• 1 tablespoon ground cinnamon

For the Chocolate Filling:

• 8 ounces dark chocolate, chopped
• 1 cup heavy cream
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• Pinch of salt

Making the Perfect Churro Dough

Creating the ideal dough texture marks the difference between good and exceptional chocolate filled churros. Start by bringing water, butter, and salt to a boil in a medium saucepan. The key lies in adding flour all at once, stirring vigorously until the mixture forms a smooth ball and pulls away from the sides – this usually takes about one minute of constant stirring.

Let the dough cool slightly before adding eggs one at a time, ensuring each egg is fully incorporated before adding the next. The finished dough should be glossy and form a V-shape when lifted with your spoon before breaking off.

Instructions for Churro Dough

1. In a medium saucepan, combine water, butter, and salt
2. Bring mixture to a rolling boil over medium-high heat
3. Reduce heat to low and add flour all at once
4. Stir vigorously with wooden spoon until mixture forms smooth ball (about 1 minute)
5. Keep stirring until thin film forms on bottom of pan (about 2 minutes)
6. Transfer dough to large mixing bowl and let cool 5 minutes
7. Add eggs one at a time, beating thoroughly after each addition
8. Continue beating until dough is glossy and forms V-shape when lifted
9. Test consistency – dough should hold its shape when piped

Frying Instructions

1. Heat 2 inches vegetable oil in heavy-bottomed pot to 375°F
2. Meanwhile, fit pastry bag with large star tip (at least 1/2 inch)
3. Fill bag with churro dough
4. Mix cinnamon and sugar in shallow dish, set aside
5. Test oil temperature with small amount of dough
6. Pipe 6-inch lengths of dough directly into hot oil, cutting with scissors
7. Fry 4-5 churros at a time (don’t overcrowd)
8. Cook 2-3 minutes per side until deep golden brown
9. Remove with slotted spoon or tongs, drain on paper towels
10. Roll in cinnamon sugar while still warm
11. Let cool on wire rack until just warm to touch

Chocolate Filling Instructions

The secret to perfect chocolate filled churros lies in the smoothness of your filling. Heat heavy cream until just simmering – look for small bubbles around the edges. Pour over chopped chocolate and let stand for 2 minutes before stirring until smooth. Add butter and vanilla, stirring until glossy. Allow to cool until thickened but still pipeable.

1. Place chopped chocolate in heat-safe bowl
2. Heat heavy cream in saucepan until small bubbles form around edges (do not boil)
3. Pour hot cream over chocolate, let stand 2 minutes without stirring
4. Gently stir mixture until chocolate is completely melted and smooth
5. Add butter and vanilla, stir until fully incorporated
6. Let cool to room temperature, stirring occasionally until thickened but still pipeable (about 15-20 minutes)

Filling the Churros

1. Once churros are cooled enough to handle but still warm:
2. Fill clean piping bag fitted with small round tip (#4 or similar) with chocolate filling
3. Using a skewer or chopstick, carefully create a hole in one end of each churro
4. Gently work skewer back and forth to create space for filling
5. Insert piping tip into hole
6. Slowly squeeze filling while gradually pulling tip out
7. Stop when you feel slight resistance or see filling at entry point
8. Wipe excess filling from ends
9. Repeat with remaining churros

Important Tips for Filling:

• Don’t let churros cool completely – they should be just warm
• Work one at a time while others stay warm in low oven
• If filling becomes too thick, warm briefly in microwave
• Fill churros from both ends for even distribution if needed
• Don’t overfill or churros may split

Chocolate Filled churros Storage and Serving

Chocolate filled churros taste best served slightly warm, when the exterior maintains its crunch and the filling stays fluid. While they’re best enjoyed fresh, you can store unfilled churros in an airtight container for up to 2 days, reheating briefly in a 350°F oven before filling.

For the ultimate experience, serve these treats with:

• Extra melted chocolate for dipping
• Hot coffee or espresso
• Mexican hot chocolate
• Vanilla ice cream for contrast

Troubleshooting Tips

Achieving perfect chocolate filled churros takes practice. If your dough seems too thick, add water a teaspoon at a time. Too thin? Cook it slightly longer to evaporate excess moisture. For filling, if chocolate becomes too firm, gently reheat over a double boiler or in short microwave bursts.

Master these techniques, and you’ll create churros that rival those from Spanish chocolate shops and pastry cafes. The combination of crispy, cinnamon-dusted exterior and rich chocolate filling makes these treats irresistible for any occasion.