DessertsMediumFree

Churro Bites with Chocolate Sauce

Name: Churro Bites with Chocolate Sauce
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 250 ml Water; 100 g Caster sugar for coating; 0.5 tsp Salt; 1 litre Vegetable oil for frying; 150 g Plain flour; 80 g Butter; 3 Eggs; 100 ml Single cream; 2 tsp Ground cinnamon; 150 g Dark chocolate (70%)

40 min (20 prep + 20 cook) Medium 4 servings Tex-Mex

Edmond Bojalil

Recetas Mexas

Published: 25 Mar 2026 · Updated: 30 Mar 2026

Fried churro balls with cinnamon sugar and chocolate dipping sauce.

About this recipe

Fried churro dough balls coated in cinnamon sugar and served with a thick Mexican chocolate dipping sauce. The Tex-Mex version of the traditional churro in perfect bite-sized sharing format.

History & Origin

Churro Bites are the evolution of the traditional churro, adapted into the appetiser or sharing dessert format that dominates North American and Tex-Mex food culture. The churro has a history extending from Spain (where shepherds have long enjoyed them, though their origin may be Chinese via the Portuguese) to Mexico, where it became a fundamental element of street food from the colonial era. In Mexico, churros have been sold from street carts since the 19th century, especially in Mexico City where churrerias are cultural institutions. Arriving in Texas, the churro was reinvented: food trucks and Texan restaurants began serving churros in bite format to make them easier to eat standing up and more suitable for sharing in groups. The chocolate sauce - usually a thick ganache or a sauce with Mexican spices such as cinnamon and chilli - is the great Tex-Mex contribution, creating the perfect contrast between the crunchy cinnamon-sugar exterior and the dark, spiced chocolate. In many quality Tex-Mex restaurants, Churro Bites are served as a welcome dessert or as the finale to a generous meal. More elaborate versions incorporate cajeta (goat's milk caramel) or cream cheese fillings.

Estimated cost

£6.88

Total cost

£1.72

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

320

Calories

Protein

42g

Carbohydrates

16g

Fat

Fibre

180mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Make the choux pastry: bring the water to the boil in a saucepan with the butter, salt and a pinch of sugar. When boiling, add the sifted flour all at once and stir vigorously with a wooden spoon until the dough pulls away from the sides of the pan (2 minutes).
2
Remove from the heat and leave to cool for 5 minutes. Add the eggs one at a time, mixing well after each addition, until you have a smooth, glossy dough that falls in a ribbon from the spoon. The dough is ready when you lift the spoon and it falls slowly forming a triangle shape.
3
Heat plenty of oil to 180°C. Using an ice cream scoop or two spoons, form walnut-sized balls of dough and fry in batches of 6-8 to avoid dropping the oil temperature.
4
Fry the balls for 3-4 minutes, turning occasionally, until golden and cooked through. Drain on kitchen paper.
5
Mix the sugar with the cinnamon in a bowl. Whilst the balls are still hot, roll them in the cinnamon sugar until completely coated.
6
Make the chocolate sauce: heat the cream to just below boiling point, pour over the chopped chocolate and stir until you have a glossy ganache. Add the ground cinnamon and a pinch of chilli. Serve the churro bites with the warm chocolate sauce for dipping.