Churros with chocolate

These churros with chocolate are creamy, indulgent and simply moreish! Learn how to make your own with this recipe by Lili O'Brien's...

Brought to you by Lily O'Brien's

These churros with chocolate by Lily O'Brien's are creamy, indulgent and simply moreish!

Churros and chocolate are the perfect match... so treat yourself to these churros with chocolate hot sauce.

Tip! Before you begin, have some cubes of bread ready to test the oil temperature is ready.
Tip! Cooking with hot oil can be dangerous – before you start, read up on how to deep-fry safely to avoid accidents in the kitchen.
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For the churros

  • 50 g butter, melted
  • a splash of vanilla extract
  • 250 g plain flour (ideally use a new bag for absorbing liquid)
  • 1 tsp baking powder
  • a pinch of salt
  • 1 ltr sunflower oil (for frying, do not use other oils)

For the Mega Milk Chocolate dipping sauce

  • 220 g Lily O’Brien’s 40% Mega Milk Chocolate Share Bags (x2)
  • 100 ml double cream
  • 100 ml whole milk
  • 3 tbsp golden syrup
  • a splash of vanilla extract

For the cinnamon sugar

  • 100 g golden caster sugar
  • 2 tsp cinnamon


Boil the kettle, then measure 300ml (10fl oz) boiling water into a jug and add the melted butter, vanilla extract and stir well.
Sift the flour and baking powder into a large mixing bowl with a big pinch of salt.
Make a well in the centre, then pour in the contents of the jug and very quickly beat into the flour with a wooden spoon until lump-free and it forms a thick batter. Rest for 10-15 minutes while you make the sauce.
Put all the sauce ingredients into a pan and gently melt together, stirring occasionally until you have a smooth shiny sauce. Keep warm on a low heat.
Fill a large, deep saucepan one-third full of oil, but don’t over-fill as the oil only needs to just cover the churros.
Pop a cube of bread into the oil until it browns in 45 seconds to 1 minute – you are then good to go. The oil should be around 160-180°C/320-350°F (test with a thermometer).
Cover a tray with kitchen paper and mix the caster sugar and cinnamon together.
Fit a star nozzle to a piping bag – 1.5-2cm (½-¾in) wide is a good size.
Fill with the rested dough/batter, then pipe 2-3 strips directly into the pan, snipping off each dough strip with a pair of kitchen scissors.
Fry until golden brown and crisp. Be very careful here – if air bubbles form in the churros they can pop, especially if the oil overheats or you use old flour.
Once the churros are crisp and golden brown, remove them from the oil with a slotted spoon and drain on the kitchen paper-lined tray.
Carry on cooking the rest in batches, sprinkling the cooked churros with some cinnamon sugar as you go.
When you’ve cooked all the churros, toss with any remaining cinnamon sugar and serve with our chocolate dipping sauce.

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