Churro Hearts with Spiced Chocolate

Makes about 15 churro hearts

The very first thing I ate in Spain was Churros con Chocolate—at 7 in the morning, no less.

It was such a simple dish—crisp, golden churros paired with a rich, dark chocolate sauce—but man was it good. Every meal on that trip was incredible, and I quickly fell in love with Spanish cuisine. But as a chocolate lover, that first bite fresh off the plane remains one of my favorite memories.

For Valentine’s Day, I’m putting a spicy twist on this classic. The dark chocolate sauce is inspired by Mexican Hot Chocolate, with cinnamon, cayenne, and allspice added for depth. It’s the perfect complement to crispy, airy churros, and the heart-shaped design makes them even more fun for the day of love.

WHAT YOU’LL NEED

INGREDIENTS

Spiced Chocolate Sauce

  • 1 cup whole milk (235 g)

  • 3 tbsp light brown sugar, packed (45 g)

  • 1 tbsp Dutch-process cocoa powder (8 g)

  • ¾ tsp ground cinnamon

  • ¼ tsp ground allspice

  • ⅛ tsp cayenne (add more to taste)

  • ⅛ tsp salt

  • 4 oz finely chopped 70% dark chocolate (113 g)

  • ¾ tsp vanilla bean paste (or extract)

Churro Hearts

  • 1 ½ cups water (390 g)

  • 6 tbsp unsalted butter (85 g)

  • ¾ tsp salt (4 g)

  • 2 tbsp granulated sugar (28 g)

  • 1 ½ cups all-purpose flour (190 g)

  • 4 large eggs

  • 1 tsp vanilla bean paste (or extract)

  • Vegetable or canola oil for frying

  • Cinnamon-sugar coating: mix together 1 cup granulated sugar with 1 tbsp ground cinnamon

DIRECTIONS

Make the Chocolate Sauce

  1. In a small saucepan, whisk together milk, brown sugar, cocoa powder, cinnamon, allspice, cayenne, and salt. Heat over medium, whisking occasionally, until the sugar dissolves, no clumps of cocoa remain, and the mixture is steaming (but not boiling). Remove from heat, stir in vanilla and chopped chocolate, and mix until melted. Rewarm over low heat once ready to serve.

Make the Churros

  1. In a small saucepan, bring water, butter, salt, and sugar to a boil over medium heat. Add flour and stir vigorously with a wooden spoon until a thick paste forms. Continue stirring for 1–2 minutes until a film forms on the bottom of the pan.

  2. Transfer the dough to a stand mixer with a paddle attachment. Add vanilla and mix on medium until the steam stops (3–4 minutes). With the mixer running, add eggs one at a time, ensuring each is fully incorporated before adding the next. The dough will look broken at first but will eventually become smooth.

  3. Cut 15–20 parchment squares (4 inches each) and fit a piping bag with a medium star tip. Fill the bag with dough and pipe heart shapes onto each square, turning the paper to help you create the shape. Keep a small bowl of water nearby to smooth any points with damp fingers.

  4. Line a baking sheet with paper towels and prepare the cinnamon-sugar coating in a shallow dish. Pour oil into a large pot or Dutch oven, filling about halfway. Heat to 350°F over medium-high heat.

  5. Fry 3 churros at a time, using a spatula to lower them into the oil. Cook for 2 ½–3 minutes per side, removing parchment with tongs after about 30 seconds. Adjust heat as needed to maintain oil temperature between 350–360°F.

  6. Transfer to a paper towel-lined sheet for a few seconds, then immediately coat in cinnamon-sugar. Repeat with remaining churros.

  7. Serve immediately with warm chocolate sauce.

RECIPE NOTES & TIPS

  • Churros are best enjoyed immediately (within 30 minutes of frying), as they lose their crunch over time. However, both the chocolate sauce and choux hearts can be prepared in advance and fried fresh when ready to serve.

    • Chocolate Sauce: Store in an airtight container in the fridge for up to 5 days. Reheat gently over low heat before serving.

    • Choux Hearts: Pipe onto parchment and freeze. Once solid, transfer to an airtight container and keep frozen until needed. They can be fried straight from frozen—just increase the oil temperature to 375°F to compensate for the temperature drop. Freezing actually helps them maintain their shape during frying.

  • For the cinnamon-sugar coating, timing is key—if the churros cool too much, the mixture won’t stick. Let them drain on paper towels for only a few seconds, then toss immediately in cinnamon-sugar while still warm.

  • To be precise and consistent when baking, I recommend using a Digital Food Scale. The one I linked is relatively inexpensive and in my opinion, a great investment for any home kitchen! But if you don’t have one, I’ll always include cup measurements as well.