Something I always look forward to when visiting Disneyland is biting into a fresh, crunchy churro. I’ve been missing the parks a little extra lately so I decided to bring that luxury into my own kitchen and make them at home. With Valentine’s Day coming up, I piped these ones into hearts and I truly think there’s no cuter treat to celebrate!

With a decadent, velvety chocolate dipping sauce to finish them off, it’s truly a match made in heaven. Before you count yourself out of this recipe, let me encourage you!! They’re more simple than you think and with the right tools and a little bit of prep, you CAN make these too! Let me know if you try!

Heart Churros

Ingredients:

• 1/2 cup water
• 1/2 cup milk
• 5 tbsp unsalted butter
• 1/2 Tbsp granulated sugar
• 1/2 tsp salt
• 1 cup all-purpose flour
• 

2 large eggs
• 1 tsp vanilla extract
• Vegetable oil for frying (I use an entire large container – about 5 cups)

Cinnamon Sugar Coating:

• 1 cup granulated sugar
• 2 Tbs cinnamon

Chocolate Dipping Sauce:

• 1/2 cup semi sweet chocolate chips
• 1 Tbs coconut oil

Directions:

1. In a sauce pan over medium heat bring water, milk, butter, sugar and salt to a boil.
2. Add the flour and using a wooden spoon, stir until a thick paste forms. Stir for about 60 – 90 seconds too cook the flour out.
3. Remove from heat and let cool for 5-10 minutes.
4. Add eggs and vanilla and beat until smooth and glossy. You can use a hand or stand mixer.
5. Transfer dough into a pastry bag with a large star tip.
6. Pipe heart shapes on to a parchment paper lined baking sheet and pop in the freezer while you heat your oil.
7. In a shallow dish, mix 1 cup sugar with 2 Tbs cinnamon and set aside.
8. In a dutch oven or pot, heat your oil to 350-360F. Use a food thermometer for this – it’s very important the oil STAY at this temperature during the whole process! It can get hot quickly and when you drop your churros it will cool down so you will need to be checking constantly.
9. Fry your churros 3 at a time – cooking for 2-3 min on one side then flip and 2-3 min on the other side.
10. Remove from the oil and rest on a plate lined with paper towels.
11. Immediately drop in the dish of cinnamon sugar and toss the sugar around and over the dough to coat the churro completely.
12. To make the chocolate dipping sauce, melt the chocolate chips and coconut oil in a glass bowl in the microwave in 30 second increments until melted and smooth.
13. Dip the churros in the chocolate and enjoy!!