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Air Fryer Churros With Chocolate Sauce - Crispy, Light, and Easy

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Water: For the choux base.
  • Unsalted butter: Adds richness and helps the dough puff.
  • Granulated sugar: A touch for the dough, plus for coating.
  • Salt: Just a pinch for balance.
  • All-purpose flour: The structure of the churros.
  • Eggs: Two large eggs to emulsify and create lift.
  • Vanilla extract: Warm, sweet flavor in the dough.
  • Cinnamon: Mixed with sugar for the classic coating.
  • Neutral oil or melted butter: A light brush for the air fryer and to help the coating stick.
  • Chocolate chips or chopped chocolate: Semi-sweet or dark for the sauce.
  • Heavy cream: Creates a silky, pourable chocolate sauce.
  • Optional flavor boosters: Espresso powder, orange zest, or a pinch of cayenne for the chocolate.

Method
 

  1. Make the cinnamon sugar: In a shallow bowl, mix 1/2 cup granulated sugar with 1–2 teaspoons ground cinnamon. Set aside.
  2. Start the choux dough: In a medium saucepan, add 1 cup water, 8 tablespoons (1 stick) unsalted butter, 1 tablespoon granulated sugar, and 1/4 teaspoon salt. Bring to a gentle boil over medium heat, stirring to melt the butter.
  3. Add the flour: Once boiling, remove from heat and add 1 cup all-purpose flour all at once. Stir quickly with a wooden spoon, then return to medium heat and cook, stirring constantly, for 1–2 minutes until the dough forms a smooth ball and a thin film forms on the pan.
  4. Cool slightly: Transfer the dough to a bowl. Let it cool for 5 minutes so the eggs don’t scramble. It should be warm, not hot.
  5. Beat in the eggs: Add 1 teaspoon vanilla. Beat in 2 large eggs, one at a time, mixing thoroughly after each until the dough is smooth and glossy. It should be thick but pipeable.
  6. Prep the air fryer: Preheat to 375°F (190°C) if your model requires preheating. Lightly brush or spray the basket with neutral oil. Cut parchment to fit the basket and poke a few holes for airflow, then lightly oil the parchment too.
  7. Pipe the churros: Spoon the dough into a piping bag fitted with a large star tip (a French star tip gives the best ridges). Pipe 4–6-inch lengths onto the parchment, leaving space between. Use scissors or a knife to cut the dough cleanly.
  8. Brush lightly with oil: For extra browning, lightly brush the tops with neutral oil or melted butter.
  9. Air fry: Cook for 8–10 minutes until puffed and deep golden, turning once halfway if your air fryer browns unevenly. Work in batches; don’t overcrowd.
  10. Coat in cinnamon sugar: While hot, toss the churros in the cinnamon-sugar mixture. If needed, brush with a touch of melted butter first so the sugar sticks.
  11. Make the chocolate sauce: In a small saucepan or microwave-safe bowl, heat 1/2 cup heavy cream until steaming (not boiling). Pour over 1 cup chocolate chips or chopped chocolate. Let sit 1 minute, then stir until smooth and glossy. Add a pinch of salt and optional 1/4 teaspoon espresso powder or a dash of vanilla.
  12. Serve: Plate the churros warm with the chocolate sauce on the side. Sprinkle any extra cinnamon sugar on top.