Easy Baked Churros with Chocolate Sauce

Churros with chocolate sauce. These heart shaped churros are a perfect Valentine's dessert, or just to share with loved ones any time! Churros served with a wonderful rich chocolate fudge sauce makes this an indulgent dessert everyone loves! Recipe by movers and bakers

5 from 2 votes

Skip the deep-fryer and enjoy these Easy Baked Churros with a Rich Chocolate Sauce! These heart-shaped treats are made from a light, airy choux pastry that bakes up perfectly crisp in the oven or air fryer.

Servings churros

Prep Time 35

Cook Time 25

Total Time 1

Ingredients

For the churros

110 g (½ cup) unsalted butter
2 tbsp caster sugar
210 ml (¾ cup + 2 tbsp) water
150 g (1 cup + 1 tbsp) plain (all purpose) flour
0.5 tsp salt
3 large eggs

For the chocolate fudge sauce

45 g (¼ cup + 2 tbsp) milk chocolate
40 g (¼ cup + 1 tbsp) dark chocolate
200 g (½ cup + 2 tbsp) condensed milk
15 g (1 tbsp) unsalted butter

Instructions

How to make baked churros

Draw heart shapes on pieces of parchment paper large enough to cover the base of the baking trays, being sure to leave some space between the hearts for the churros to spread. I use a thick pen so the shape is easily visible through the paper. Flip the paper over so the ink is underneath and place in the baking trays. Set the trays aside whilst preparing the pastry dough.
Place the butter, sugar and water in a saucepan. Heat to melt the butter and dissolve the sugar, then turn up the heat and bring the mixture to a boil. Once boiling, turn the heat off and immediately dump in the flour and salt, beating until completely combined and the mixture forms a ball of dough. Set aside for a few minutes to cool.
Preheat the oven to 210C/ 410F. If using an air fryer, preheat to 190C/375F. Add the eggs into the flour mixture one at a time, beating thoroughly in between each addition. Transfer this mixture to a piping bag fitted with a star shaped nozzle. Pipe heart shapes using the hearts you drew earlier as a guide.
Time to cook the hearts! If using an oven, bake for 20-25 minutes until golden and crisp. If air frying, bake for 14 minutes then flip the hearts and air fry on the other side for a further 5 minutes to brown evenly. Turn the oven/air fryer off and leave the hearts in the oven/air fryer to cool for about five minutes before turning out to a cooling rack to cool completely.

How to make chocolate dipping sauce

Place the milk and dark chocolates in a small saucepan. Heat gently whilst stirring continuously until completely melted and smooth. Remove from the heat.
Add in the butter and stir until melted and silky smooth. Enjoy immediately by dipping the churro hearts into the rich, thick chocolate sauce.

Notes

When making churros with chocolate dip to start with, heat the liquid ingredients to make sure the butter has melted and the sugar completely dissolved. Once this has happened, bring the mixture to a rolling boil before adding in the flour and salt. This step of boiling is really important as it will help the mixture thicken enough to pipe easily. If not, it will end up a loose mixture that will not pipe and just spread in a blob.

Add all the flour and salt to the liquid ingredients in one go and stir vigorously to combine. The mixture will eventually come together into a thick ball of dough.

Leave the dough to cool a little before adding the eggs, or you will end up with scrambled eggs in the batter! Whilst on this, keep in mind the dough will still be hot when adding the eggs, so be sure once more to mix vigorously when adding the eggs, doing so one at a time.

For ease, I like to use an electric hand whisk to beat in the eggs, but you could also use a handheld whisk or a wooden spoon. Please keep in mind that the dough will be very thick and stiff, so you need sturdy tools and a strong arm!

It may feel the eggs are not combining with the mixture, but be patient and keep mixing. It will come together in the end, I promise!

When transferring the mixture to your piping bag, make sure to push out any air bubbles and only fill half full. Filling more could result in the mixture pushing out the top whilst piping, leaving you with a bit of a mess! I partly fill my bag, pipe a few churros, then top up the mixture to continue piping.

Make sure to leave enough space in between piping the hearts for the churros to expand as they bake. This is not only important so they remain separate, but also as it will allow them to brown better if spaced apart.

Allow the churros to bake until a deep golden brown colour. If the oven is turned off too soon, they may be baked but will remain soft and not be crisp. You want them to be closer to a dark golden colour than a pale one.

To keep the crisp shell of the churros, I also like to lightly pierce them when removed from the oven before leaving to cool on a cooling rack. This allows any additional moisture in the churros to escape, leaving me with a beautiful crisp churro shell.

Author: Andrea

Calories: 435kcal

Course: Dessert

Cuisine: International, Mexican

Keyword: Best Chocolate Fudge Sauce for Churros, Easy Baked Churros with Chocolate Sauce Recipe, Heart Shaped Valentine's Churros, Homemade Oven Baked Churros, Making Choux Pastry for Baked Churros

Nutrition

Calories: 435kcal