Description
Crispy heart-shaped churros coated in cinnamon sugar and served with a rich Mexican chocolate dipping sauce—perfect for Valentine’s Day, anniversaries, or sweet weekends with family.
Ingredients
1 cup water
6 tbsp unsalted butter
2 tbsp granulated sugar
1/4 tsp salt
1 cup all-purpose flour, sifted
2 eggs, beaten
1/2 tsp vanilla extract
Vegetable or canola oil for frying
For the Cinnamon Sugar Coating:
1/2 cup granulated sugar
1–2 tsp ground cinnamon
For the Mexican Chocolate Sauce:
200g (about 7 oz) good quality dark or milk chocolate, chopped
1 cup heavy cream
Optional: A pinch of chili powder for an authentic Mexican touch
Instructions
1. In a saucepan, combine water, butter, sugar, and salt. Bring to a boil.
2. Remove from heat. Stir in flour until a dough ball forms.
3. Cool 5–10 minutes. Beat in eggs one at a time, then add vanilla extract.
4. Transfer dough to piping bag with star tip. Pipe hearts onto parchment paper.
5. Cut parchment around hearts for easier frying.
6. Heat oil to 375°F (190°C). Fry churros parchment-side down. After 30 seconds, peel off parchment.
7. Fry 2–3 minutes per side until golden. Drain and roll in cinnamon sugar.
8. To make the sauce, heat cream and pour over chopped chocolate. Let sit 2 mins, then stir until smooth. Add chili powder if using.
9. Serve churros warm with dipping sauce.
Notes
Make churros just before serving for best texture.
Use strong parchment paper for clean heart shapes.
For a spicy kick, don’t skip the chili powder in the sauce.
You can pipe and chill the hearts in advance, then fry when ready.
Nutrition
- Serving Size: 1 churro with sauce
- Calories: 220
- Sugar: 10g
- Sodium: 55mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg