There is nothing quite like the smell of warm fried dough, the first bite crisp and light, and the soft, creamy interior that gives way like a sweet memory that first mouthful is what makes Ricotta Churros with Chocolate Sauce feel like a small, homemade celebration.

These treats have always been the kind of comfort food that pulls a family around the table. They’re easy to share, easy to hold, and they invite conversation: little fingers reach in, laughter follows, and someone inevitably asks for another. Serve them after a simple bowl of soup or with a pot of slow-simmered fruit, and you have a little party for the senses. If you like ricotta in baked goods, you might enjoy a simple ricotta cake as a companion; here’s a place to remind yourself of that almond lemon ricotta cake in case you want a second sweet to set beside the churros: almond lemon ricotta cake with lemon glaze.

This version is simple and truly foolproof. It keeps things honest: a rich ricotta folded into a pâte à choux-style dough gives you churros that are airy inside, crisp outside, and never heavy. The chocolate sauce is only two ingredients and comes together in moments, so you can spend more time enjoying the company and less time hovering at the stove.

Why this recipe works

This recipe finds its magic in texture and straightforward technique. The basic dough is a hot-water pastry that becomes light and airy when the eggs are worked in. Adding ricotta to that dough changes the structure just enough to give a tender, slightly creamy crumb inside each churro. The ricotta brings moisture and a subtle tang that balances the sweet sugar coating and the rich chocolate dip. Because ricotta is already soft and full of water, it integrates with the eggs to make a pliable dough that still holds shape when piped and fried.

The hot-water step gelatinizes the flour, which means once you add the eggs, steam helps the pastries puff up while frying. That steam pocket is what gives you the hollow-yet-supple interior that catches the chocolate sauce without collapsing. The butter helps the crust turn golden and crisp, and the brief frying time at the right temperature makes sure the exterior browns evenly without soaking up oil. Using a thermometer to keep the oil near 375°F (190°C) is a kind way to your kitchen and an easy way to consistent results.

Ease is another reason this works for home cooks, especially for those who want a dessert that feels special without complicated steps. The dough comes together on the stovetop and in one bowl; folding in ricotta is forgiving because the batter can be a little lumpy and still fry beautifully. The chocolate sauce needs only simmering cream and melted chips, so there’s no tempering or fuss. For gatherings, you can prepare the dough ahead and fry just before serving, or fry ahead and reheat briefly both options still give pleasant texture. Altogether, the ingredient choices and method are designed to make success likely: stable dough, forgiving frying, and a quick, glossy sauce that clings to each churro.

How to prepare Ricotta Churros with Chocolate Sauce

Start by making the dough on the stovetop so you can see and feel when it comes together. Heat the water and butter until the butter melts and the mixture comes to a boil. Stir in the flour and salt right away; the mixture will pull away from the sides and form a rough ball. Let that cool slightly so the eggs won’t scramble when you stir them in. Add the eggs one at a time, beating well after each until the batter is smooth and shiny.

Folding in the ricotta is gentle work you want the cheese mixed through, not broken into tiny bits. The most satisfying part of this process is piping the dough into the hot oil: you’ll watch those ropes spring up and form golden ridges. Fry in batches to keep the oil temperature even. While the churros drain and cool, warm the cream and stir in the chocolate chips until the sauce is glossy. The simple step of rolling hot churros in cinnamon sugar and dunking into warm chocolate is where everyone gathers; it’s a small ritual that feels indulgent but isn’t difficult.

Ingredients

1 cup ricotta cheese
1 cup water
1/2 cup unsalted butter
1 cup all-purpose flour
1/4 tsp salt
4 large eggs
1 cup sugar (for coating)
1 tsp cinnamon (optional, for coating)
Vegetable oil (for frying)
1 cup chocolate chips
1/2 cup heavy cream

Instructions

In a saucepan, combine the water and butter. Bring the mixture to a boil.
Stir in the flour and salt. Continue stirring until a dough forms and pulls away from the pan sides.
Let the dough cool for a few minutes. Cooling prevents the eggs from cooking when added.
Add eggs, one at a time. Mix well after each addition until the batter is smooth.
Fold in the ricotta cheese. Mix until the ricotta is fully incorporated.
Heat oil in a frying pan to 375°F (190°C). Use a thermometer for accuracy.
Pipe the dough into the hot oil. Fry until golden brown, about 2–3 minutes per side.
Remove churros and let them drain on paper towels.
Mix the sugar and cinnamon in a bowl. Roll the warm churros in this mixture.
For the chocolate sauce, heat the heavy cream until it just simmers. Remove from heat and stir in the chocolate chips until smooth. Serve churros warm with the chocolate sauce for dipping.

Serving ideas

These churros are lovely on their own, but here are a few simple companions that make a full spread for an afternoon gathering or a relaxed dessert night:

A bowl of fresh fruit, like orange segments and sliced strawberries. The bright fruit cuts the richness and adds color.
A small pot of stewed apples or pear compote, gently spiced with cinnamon. Warm fruit pairs beautifully with the chocolate dip.
A light yogurt parfait topped with toasted nuts and honey. The cool creaminess complements the fried texture.

For a drink pairing, serve a pot of dark-roast coffee or a milky hot chocolate for the non-coffee drinkers. If you’d like a baked companion, a buttery ricotta cookie works well; try these almond ricotta chocolate chip cookies for another ricotta-forward treat: almond ricotta chocolate chip cookies.

Storage tips

Store churros in an airtight container at room temperature for a few hours if you plan to eat them the same day. For longer fridge storage, place cooled churros in a single layer, separated with parchment, and keep them in the refrigerator for up to 2 days. To freeze, arrange them in a single layer on a baking sheet; freeze until solid, then transfer to a freezer bag and keep for up to 1 month.

When reheating, do not microwave if you want to keep the crisp exterior. Instead, reheat in a preheated oven at 350°F (175°C) for about 5–7 minutes, or bake directly from frozen for 8–10 minutes until warmed through. A light spray of oil or a quick turn under the broiler for a minute can refresh the outer crispness. For the chocolate sauce, warm it gently over low heat and stir until smooth. If it thickens in the fridge, stir in a teaspoon of cream at a time while warming to reach the desired consistency.

Helpful tips

Tip 1 Watch the oil temperature: A too-cool fryer will make greasy churros, and oil that’s too hot will brown them on the outside while leaving the centers undercooked. Keep the oil near 375°F (190°C). If you don’t have a thermometer, test with a small drop of batter; it should sizzle and rise to the surface steadily. Fry in small batches so the oil temperature doesn’t drop too much when you add dough.

Tip 2 Gentle handling of eggs and ricotta: Add the eggs one at a time and mix well. The dough should be smooth and glossy, and it should pipe easily without running. When folding in ricotta, use a spatula and fold gently until it’s incorporated. The ricotta should be well distributed, but don’t overwork the dough; a few small lumps won’t hurt the final texture.

Tip 3 Keep things dry and warm: Pat the ricotta lightly if it’s very wet; overly wet ricotta can thin the dough too much. After frying, drain churros on paper towels briefly, then immediately roll in the sugar-cinnamon mixture while still warm so the coating sticks. If you plan to make these ahead, fry and freeze, then re-crisp in a hot oven just before serving. For the chocolate sauce, heat the cream just until it simmers; overheating can change the texture. Stir the chips in off the heat until smooth, and if the sauce is too thick, add a teaspoon of cream at a time to loosen it.

Avoid overcrowding the pan while frying; overcrowding reduces oil temperature and leads to uneven cooking. Use a piping bag with a star tip for traditional ridges they help hold the sugar and sauce but a plain round tip will work if that’s what you have. Finally, patience matters; crisp outsides and soft insides are worth the few extra minutes it takes to maintain steady heat and handle the dough gently.

Recipe variations

Make it citrus-scented: Add a teaspoon of orange or lemon zest to the sugar coating for a bright finish. You can also stir a little zest into the chocolate sauce for a fragrant twist.
Spice it up: Mix a pinch of cayenne or ground chipotle into the sugar mixture for a warm, spicy contrast to the sweet chocolate. This is delightful for grown-up gatherings.
Stuffed churros: Pipe a small amount of pastry cream or dulce de leche into the center of each churro after frying using a thin nozzle and a piping bag. Dust lightly with sugar to finish.

Common questions

Q: Can I bake these instead of frying them?
A: You can bake a version of this dough, but you’ll lose some of the crisp, golden texture that frying provides. If you bake, brush the dough with melted butter and bake at a high temperature until golden, then finish with the sugar coating.

Q: What can I use if I don’t have ricotta?
A: Whole-milk cottage cheese blended smooth can work in a pinch, or a thick strained yogurt. The texture will change slightly, and you may need to strain excess liquid before using.

Q: How do I keep the churros crisp when serving to a crowd?
A: Fry in small batches and keep warm in a single layer on a baking sheet in a 200°F (95°C) oven. Roll in sugar just before serving and serve the chocolate sauce warm alongside.

Q: Can I make the chocolate sauce ahead of time?
A: Yes. Store it covered in the refrigerator and rewarm gently over low heat, stirring until smooth. Add a splash of cream if it’s too thick after chilling.

Conclusion

These Ricotta Churros with Chocolate Sauce come together with simple pantry ingredients and a tiny bit of patience, and they reward you with crunchy exteriors, tender interiors, and a chocolate sauce that invites dipping and conversation. For a classic take on pairing fried dough and rich chocolate, you might also find helpful techniques and background at Churros with chocolate sauce – Everyday Delicious.

Ricotta Churros with Chocolate Sauce