Best Heart Shaped Churros

I’ll be honest—the first time I tried making churros at home, they came out looking like sad, deflated worms. Not exactly the romantic vibe I was going for on Valentine’s Day.

Turns out, churros are way easier than I thought once you get the dough right. The key is not overthinking it. You heat up some butter and water, stir in flour until it forms a ball, and pipe it into whatever shape you want. For these heart-shaped ones, you just make two loops that meet at the bottom. My kids thought I was a genius when I pulled these out, even though all I did was change the shape.

The best part? That warm chocolate dipping sauce. I add just a tiny pinch of cayenne to give it a little kick, which sounds weird but trust me on this one.

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What Kind of Chocolate Should I Use?

For these heart-shaped churros, milk chocolate is the classic choice for dipping, but you can definitely switch things up based on what you like. If you prefer something less sweet, dark chocolate works great and gives you a nice contrast to the sugary cinnamon coating on the churros. Semi-sweet chocolate is another solid option that falls right in the middle. When it comes to buying chocolate, you can use chocolate chips in a pinch, but I’d recommend getting a good quality chocolate bar and chopping it up yourself – it melts more smoothly and creates a better dipping sauce when combined with the cream.

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Options for Substitutions

While churros are pretty straightforward, here are some swaps you can make if needed:

• Butter: You can use margarine or vegetable oil instead of butter, though butter gives the best flavor. If using oil, stick with a neutral one like canola or vegetable oil.
• Flour: All-purpose flour is really important here – don’t substitute with other types like cake flour or whole wheat, as they’ll change the texture and make your churros dense or tough.
• Milk chocolate: Dark chocolate or semi-sweet chocolate work great if you prefer less sweetness. You can also use white chocolate for a sweeter dipping sauce.
• Cream: Heavy cream is best, but you can use half-and-half or whole milk in a pinch. Just keep in mind that the chocolate sauce will be slightly thinner with milk.
• Cinnamon: If you’re not a fan of cinnamon, try mixing the sugar with a bit of cocoa powder instead, or just use plain sugar for coating.
• Egg: The egg helps bind the dough, so it’s best not to skip it. However, you can use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) as a substitute.

Watch Out for These Mistakes While Cooking

The biggest mistake when making churros is adding the egg while the dough is still too hot, which can scramble it and ruin the texture – make sure to let the dough cool for the full 10 minutes before mixing in the egg.

Getting your oil temperature right is critical since oil that’s too cool will make greasy, soggy churros while oil that’s too hot will burn the outside before cooking the inside, so use a thermometer to keep it steady between 180°C and 190°C.

When piping the heart shapes, avoid making them too thick or they won’t cook through properly – aim for about 1 cm thickness and try to keep the size consistent so they all fry at the same rate.

Finally, coat your churros with the cinnamon sugar while they’re still warm from the oil, as this helps the sugar stick better and gives you that classic churro coating.

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What to Serve With Heart Shaped Churros?

These churros are pretty much a dessert on their own, but I love serving them with extra dipping sauces beyond just the chocolate that comes with the recipe. A warm caramel sauce or dulce de leche makes for an amazing pairing, and if you’re feeling fancy, a scoop of vanilla ice cream on the side turns this into a full-blown dessert platter. For a cozy movie night or Valentine’s Day treat, I like to set out the churros with hot chocolate or coffee for dipping and dunking. You could also serve them alongside fresh strawberries or raspberries to balance out the sweetness and add a little freshness to the plate.

Storage Instructions

Store: Churros are definitely best enjoyed fresh and warm, but if you have leftovers, keep them in an airtight container at room temperature for up to 2 days. They’ll lose some of their crispiness, but they’re still pretty good for a quick snack.

Freeze: You can freeze the piped churro dough before frying! Just pipe the hearts onto a parchment-lined baking sheet, freeze until solid, then transfer to a freezer bag for up to 1 month. Fry them straight from frozen, adding an extra minute or two to the cooking time.

Crisp Up: To bring back some life to day-old churros, pop them in a 350°F oven for about 5 minutes. They won’t be quite as crispy as fresh, but warming them up definitely helps. The chocolate dipping sauce can be reheated gently in the microwave or on the stovetop with a splash of cream if it gets too thick.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1750-1950
• Protein: 18-22 g
• Fat: 90-105 g
• Carbohydrates: 210-230 g

Ingredients

For the dough:

• 8 oz water
• 2.2 oz unsalted butter (I like Kerrygold for a richer dough)
• 2.5 tbsp sugar
• 1/4 tsp salt
• 4.2 oz flour (I always use King Arthur all-purpose)
• 1 egg (room temperature, about 70°F)
• 1/2 tsp vanilla extract

For the coating:

• 1/3 cup sugar
• 1.5 tsp cinnamon

For the dip:

• 5.5 oz milk chocolate (I use Ghirardelli bars for a smoother melt)
• 1/3 cup heavy cream
• Pinch of cayenne pepper

Step 1: Prepare the Churro Dough Base

• 8 oz water
• 2.2 oz unsalted butter
• 2.5 tbsp sugar
• 1/4 tsp salt
• 4.2 oz flour

Combine water, butter, sugar, and salt in a medium saucepan and bring to a boil over medium-high heat, stirring occasionally until the butter is fully melted.

Remove from heat and immediately stir in the flour until a shaggy dough forms.

Return the pot to medium heat and cook the dough for 2 minutes, stirring constantly to help evaporate moisture and develop structure—this creates a firmer dough that pipes better.

Transfer the dough to a bowl and let it cool for about 10 minutes until it’s comfortable to handle but still warm, which makes it easier to work with.

Step 2: Finish the Dough and Prepare for Piping

• churro dough from Step 1
• 1 egg
• 1/2 tsp vanilla extract

Add the room temperature egg and vanilla extract to the cooled dough from Step 1, stirring vigorously until fully incorporated and smooth.

Transfer the dough to a piping bag fitted with a large star tip (or heart-shaped tip if you have one).

Line a baking sheet or cutting board with parchment paper and cut it into individual squares—this makes it easier to carefully transfer each churro to the hot oil.

Pipe heart-shaped churros directly onto the paper squares, leaving about 1 inch between each one.

Step 3: Prepare the Cinnamon Sugar Coating

• 1/3 cup sugar
• 1.5 tsp cinnamon

While the dough cools in Step 1, combine sugar and cinnamon in a shallow bowl and mix well.

Set this aside near your frying station so it’s ready to coat the warm churros immediately after they come out of the oil.

I like to use a shallow bowl rather than a plate because it makes it easier to coat all sides evenly.

Step 4: Heat Oil and Fry the Churros

• piped heart-shaped churros from Step 2
• oil for frying

Heat oil in a deep saucepan or heavy-bottomed pot to 180°C-190°C (356°F-374°F), using a thermometer to monitor the temperature carefully.

Working in small batches to avoid crowding, gently slide each parchment square into the oil and use tongs or a slotted spoon to carefully lift away the paper once the churro floats.

Fry for 2-3 minutes per side until golden brown and crispy, turning occasionally for even cooking.

Transfer the fried churros to a wire rack or paper towel-lined plate to drain.

Step 5: Coat Churros and Prepare Chocolate Sauce

• fried churros from Step 4
• cinnamon sugar coating from Step 3
• 5.5 oz milk chocolate
• 1/3 cup heavy cream
• Pinch of cayenne pepper

While the churros are still warm from Step 4, toss them gently in the cinnamon sugar mixture until fully coated on all sides.

Meanwhile, combine the chocolate and heavy cream in a microwave-safe bowl.

Microwave for 30 seconds, then stir—if not fully melted, continue microwaving in 15-second intervals and stirring between each one until you have a smooth, glossy sauce.

I find that high-quality chocolate like Ghirardelli melts more evenly and creates a silkier sauce than lower-grade brands.

Step 6: Finish and Serve

• coated churros from Step 5
• chocolate sauce from Step 5

Arrange the warm cinnamon-sugar coated churros on a serving plate.

Add a pinch of cayenne pepper to the chocolate sauce for a subtle heat that complements the sweetness, then pour it into a serving bowl or drizzle it over the churros.

Serve immediately while the churros are still warm and crispy for the best texture and flavor.

Best Heart Shaped Churros

Delicious Best Heart Shaped Churros recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings 16 pieces

Calories 1850 kcal

Ingredients

  

For the dough

• 8 oz water
• 2.2 oz unsalted butter (I like Kerrygold for a richer dough)
• 2.5 tbsp sugar
• 1/4 tsp salt
• 4.2 oz flour (I always use King Arthur all-purpose)
• 1 egg (room temperature, about 70°F)
• 1/2 tsp vanilla extract

For the coating

• 1/3 cup sugar
• 1.5 tsp cinnamon

For the dip

• 5.5 oz milk chocolate (I use Ghirardelli bars for a smoother melt)
• 1/3 cup heavy cream
• Pinch of cayenne pepper

Instructions

 

• Combine water, butter, sugar, and salt in a medium saucepan and bring to a boil over medium-high heat, stirring occasionally until the butter is fully melted. Remove from heat and immediately stir in the flour until a shaggy dough forms. Return the pot to medium heat and cook the dough for 2 minutes, stirring constantly to help evaporate moisture and develop structure—this creates a firmer dough that pipes better. Transfer the dough to a bowl and let it cool for about 10 minutes until it's comfortable to handle but still warm, which makes it easier to work with.
• Add the room temperature egg and vanilla extract to the cooled dough from Step 1, stirring vigorously until fully incorporated and smooth. Transfer the dough to a piping bag fitted with a large star tip (or heart-shaped tip if you have one). Line a baking sheet or cutting board with parchment paper and cut it into individual squares—this makes it easier to carefully transfer each churro to the hot oil. Pipe heart-shaped churros directly onto the paper squares, leaving about 1 inch between each one.
• While the dough cools in Step 1, combine sugar and cinnamon in a shallow bowl and mix well. Set this aside near your frying station so it's ready to coat the warm churros immediately after they come out of the oil. I like to use a shallow bowl rather than a plate because it makes it easier to coat all sides evenly.
• Heat oil in a deep saucepan or heavy-bottomed pot to 180°C-190°C (356°F-374°F), using a thermometer to monitor the temperature carefully. Working in small batches to avoid crowding, gently slide each parchment square into the oil and use tongs or a slotted spoon to carefully lift away the paper once the churro floats. Fry for 2-3 minutes per side until golden brown and crispy, turning occasionally for even cooking. Transfer the fried churros to a wire rack or paper towel-lined plate to drain.
• While the churros are still warm from Step 4, toss them gently in the cinnamon sugar mixture until fully coated on all sides. Meanwhile, combine the chocolate and heavy cream in a microwave-safe bowl. Microwave for 30 seconds, then stir—if not fully melted, continue microwaving in 15-second intervals and stirring between each one until you have a smooth, glossy sauce. I find that high-quality chocolate like Ghirardelli melts more evenly and creates a silkier sauce than lower-grade brands.
• Arrange the warm cinnamon-sugar coated churros on a serving plate. Add a pinch of cayenne pepper to the chocolate sauce for a subtle heat that complements the sweetness, then pour it into a serving bowl or drizzle it over the churros. Serve immediately while the churros are still warm and crispy for the best texture and flavor.