Homemade Churros with Cardamom and Chocolate


I just had to share my favorite dessert of all time, in the hopes of keeping the Valentine's Day fire on: the Mexican churro with cinnamon-cardamom sugar and dark chocolate dip. Plus a fragrant spin with cardamom and star anise in the mix! Crunchy on the outside and soft on the inside, all smothered with a sinfully dark chocolate sauce.

Prep Time:
25 mins
Cook Time:
25 mins
Total Time:
50 mins
4 churros



  • ½ cup water

  • 2 ½ tablespoons vegetable oil

  • 1 tablespoon white sugar

  • ½ tablespoon salt

  • ½ cup all-purpose flour

  • 1 ½ cups grapeseed oil for frying, or as needed

Dark Chocolate Sauce:

  • 4 tablespoons heavy cream

  • 1 (2 ounce) bar dark chocolate (70%)

  • 2 tablespoons chocolate-hazelnut spread (such as Nutella®)

  • 1 tablespoon unsalted butter

  • 1 tablespoon white sugar

  • ½ teaspoon ground coffee beans (Optional)

Cinnamon-Cardamom Sugar Mix:

  • 8 cardamom pods, seeded and hulls discarded (Optional)

  • 1 (2 inch) piece cinnamon stick

  • 1 star anise pod (Optional)

  • ½ cup white sugar


  1. Bring water to a boil in a medium-sized pot. Add vegetable oil, sugar, and salt. Stir to combine. Add flour and turn off heat. Stir continuously and vigorously with a wooden spoon until dough balls up and follows your spoon around the pan, 1 to 2 minutes. Set aside to cool when dough feels firm and supple.

  2. Heat 3/4- to 1 inch of grapeseed oil in a medium-sized pot over medium heat.

  3. While oil heats, combine heavy cream, dark chocolate, chocolate-hazelnut spread, butter, sugar, and ground coffee in a pan set over lowest heat. Stir often to ensure even melting, 3 to 5 minutes.

  4. Grease the inside of a piping bag fitted with a star tip. Insert dough and squeeze it all the way to the bottom of the bag.

  5. Insert the handle of a wooden spoon into the oil heating in the pot; if it bubbles steadily, the oil is ready. Carefully squeeze dough out of the bag directly into the hot oil, cutting it off at 6-inch lengths. You can also pipe lengths of dough onto parchment paper and transfer them to the oil by hand. Do not crowd the pot.

  6. Fry churros, turning every minute, for 2 to 3 minutes total. Transfer fried churros to a dish lined with paper towels.

  7. Place cardamom seeds, cinnamon stick, and star anise in a spice grinder and blend to a fine powder. Transfer to a wide dish and add sugar. Mix well to combine.

  8. Toss warm churros into the cinnamon-cardamom sugar. Serve alongside a dipping cup of the chocolate sauce.

Nutrition Facts (per serving)

528 Calories
32g Fat
59g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 528
% Daily Value *
Total Fat 32g 41%
Saturated Fat 9g 43%
Cholesterol 29mg 10%
Sodium 888mg 39%
Total Carbohydrate 59g 21%
Dietary Fiber 2g 9%
Total Sugars 42g
Protein 4g
Vitamin C 0mg 1%
Calcium 27mg 2%
Iron 2mg 8%
Potassium 64mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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