Churros with chocolate & espresso sauce

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churros with espresso chocolate sauce

These churros with chocolate and espresso sauce are a crowd-pleasing favourite. The coffee amps up the flavour of the chocolate sauce but you can leave it out if you prefer.

Churros have to be amongst my all-time favourite sweet treats so I decided to end my year of recipes on a sugary high. It’s also the festive season when we stop worrying about calories. We know January is coming when the new year’s resolutions kick in.

churros with espresso chocolate sauce

It’s been a particularly marvellous year for me work-wise. Not only did I write and produce my second cookbook which is due to be published in March 2015 by Penguin Random House, but I got to work with Breville – a top-end appliance brand from Australia.

churros with espresso chocolate sauce

These slightly crunchy churros aka Spanish doughnuts are perfect served with a chocolate dipping sauce. The dark chocolate and espresso give the sauce an intense slightly bitter flavour. It’s quite thick, which is a departure from the traditional, but simply add more cream and or milk if you want to thin it down a bit.

churros with espresso chocolate sauce

Recipe – churros

Churros with chocolate and espresso sauce

Delicious churros with chocolate and espresso sauce recipe.
Print Recipe
churros with espresso chocolate sauce


  • 250 ml water
  • 100 g butter
  • pinch of salt
  • 2 T sugar
  • 125 g bread flour
  • 3 large eggs
  • ¾ cup castor sugar
  • 3 t cinnamon
  • oil for frying
  • chocolate espresso sauce
  •  150g good quality dark chocolate with 70% cocoa solids
  • 125 ml cream
  • 60 ml 1/4 cup milk
  • 60 ml espresso


  •  In a medium pot bring the water, butter, salt and two tablespoons of sugar to the boil.
  •  Once boiling, add the flour and mix vigorously to make a roux. Set aside and allow to cool.
  • Beat 3 eggs and then add this to the roux and continue to beat. Use an electric mixer for this. You will now have a nice thick paste.
  • Heat the oil in the Breville Quick fry to 190C. You can drop a little batter in to test if it’s ready.
  • Fill a piping bag fitted with a big nozzle and carefully pipe long strips of batter directly into the oil, cutting off the ends with a knife when long enough. It will immediately start bubbling. Be careful not to overcrowd the pan, and fry a maximum of 3 at a time. Turn the churros over when they are brown on one side and continue to cook the other side until golden. Remove them with a slotted spoon and drain them on kitchen paper.
  • Mix the cinnamon and castor sugar together and toss the churros in this while they are still warm. Use tongs if necessary.
  • To make the sauce, put all the ingredients except the espresso in a double boiler and melt together. Once it is a nice glossy consistency, add the freshly made espresso, stir and serve.


Leave the espresso out if you prefer chocolate sauce on its own.
Author: Sam Linsell






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  1. Love churros!! I have been craving them for a month now, I just hate having to deep fry anything. Do you make deliveries?


  2. I’ve never made churros but these look too good not to try, love the chocolate-espresso sauce!

  3. I agree Jess, deep frying is not healthy at all. I avoid but they are just too delish.

  4. Ummm yes please!!! I will take some of these right now!!

  5. Oh my gosh! These churros look absolutely delicious!!! =) I think the diet can wait…cause I must try your recipe!


  6. Wow!! Love these shots and congrats for having a wonderful 2014!! Wishing you even more wonderful 2015!

  7. Delicious Churros & Awesome Click! 🙂

  8. this recipe looks amazing!!! I’m going to make it in a minute, but I was wondering whether it’s supposed to be 160 ml espresso for the sauce or was the one a typo? I’m gonna do 60ml for now. Thanks for the recipe.

  9. Hi Tammy – thanks so much for pointing that out – indeed it is 60ml and not 160ml. Gosh that would have been very strong. I have adjusted.

  10. Karyn Vogel says:

    DIabetic – is there a carb count for this recipe??

  11. HI Karyn I don’t have a carb count on my recipes yet but as a diabetic, this is completely aced with sugar I would avoid it.

  12. Thanks for the recipe. I did it for the first time and everything turned out thanks to you. I love it

  13. So Glad you loved is Stacy

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