Churro Chocolate Fountain

If you've ever been to a party or event with a chocolate fountain before, then you know how fun and delicious it is to dip your favorite sweets and fruits in chocolate. Well, instead of waiting for the next special occasion when you can enjoy this tasty treat, why not make one yourself at home? This recipe for a churro chocolate fountain is a great fun way to satisfy your sweet tooth, plus the fountain is even edible. Churros, chocolate, and your favorite dippable snacks – it's the perfect dessert!

Yield: 1
Prep Time: 20 minutes
Cooking Time: 1 hour 30 minutes
Difficulty Level: Moderate


For the choux pastry dough:

  • 1½ cups water
  • 1½ cups milk
  • 3 tsp salt
  • 3 tsp sugar
  • ⅔ cup corn starch
  • 3 sticks butter
  • 3½ cups flour
  • 9 eggs

For the chocolate fountain dippers:

  • raspberries
  • marshmallows
  • pretzel sticks
  • grapes
  • blueberries
  • banana slices
  • mixed nuts

For the white chocolate ganache:

  • 1 bag (11 oz) white chocolate chips
  • 1⅓ cups heavy cream

For the dark chocolate ganache:

  • 1 bag (10 oz) semi-sweet chocolate chips
  • 1¼ cups heavy cream


1. For the choux pastry dough, combine the water, milk, salt, sugar, and corn starch in a saucepan over medium heat. Add the butter to the saucepan and bring to a boil. Remove the saucepan from the heat and stir in the flour. Place the saucepan back on the stovetop, stir the mixture until the liquid has evaporated, and then mix in the eggs. Transfer the choux pastry dough to a piping bag with a star nozzle. For the larger churro cups ring, place 7 glass bowls, each with a 4-inch diameter, upside-down on a baking tray lined with parchment paper. For the smaller churro cups ring, place 7 glass bowls, each with a 3-inch diameter, upside-down on a second baking tray lined with parchment paper. For the large singular churro cup, place a 5-inch glass bowl upside-down on a third baking tray lined with parchment paper. Grease and flour the outsides of all of the glass bowls and pipe the choux pastry dough over the glass bowls, as shown in the video. Cook each baking tray in a preheated oven at 350°F for 1 hour until golden brown and then carefully remove the churro cups from the glass bowls and let cool for 1 hour.

2. Fill the churro cups in the large churro cups ring with an assortment of your favorite snacks, like raspberries, marshmallows, pretzel sticks, grapes, blueberries, banana slices, and mixed nuts.

3. Cut a plastic straw into 7 equal pieces and push them through evenly-spaced points in the large singular churro cup.

4. Place a tall drinking glass upside-down in the middle of the larger churro cups ring, slide the smaller churro cups ring over it so that it sits on top of the larger ring, and place the large singular churro cup on top of the glass. For the white chocolate ganache, heat the white chocolate chips and heavy cream in a saucepan over low heat until the chocolate has completely melted and stir to combine. Repeat the process for the dark chocolate ganache in a second saucepan. Pour both chocolate ganaches into the large singular churro cup at the same time so that they can mix together and run through the straws into the small churro cups ring beneath.

Whether you're looking for a great dessert for your next dinner party or you just want to treat yourself, this recipe for a churro chocolate fountain is exactly what you've been waiting for. Just make sure you leave a lot of room for dessert!

Get the recipe for the Hot Chocolate Churro Cups featured in the bonus video.


Also hefty