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Churro flavored Dipping Sticks and Mexican Chocolate Sauce

Churro-flavored Dipping Sticks & Mexican Chocolate Sauce

An easy tortilla hack to make churro-flavored dipping sticks paired with a Mexican chocolate sauce is a perfect dessert for a gathering or Cinco de Mayo.
Course dess
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 Makes 1 1/2 cup chocolate dipping sauce
Calories 418kcal
Author Toni Dash


Ingredients for the Churro-flavored Dipping Sticks:

  • 6 6-inch Flour Tortillas (I used Udi's Gluten Free small size tortillas)
  • 6 tablespoons Unsalted Butter , melted
  • 1/2 cup Granulated Sugar
  • 1 1/2 tablespoons ground Cinnamon

Ingredients for the Mexican Chocolate Sauce:

  • 1 12.6-ounce package Mexican Chocolate (I used Ibarra authentic Mexican Chocolate)
  • 3/4 cups Heavy Whipping Cream
  • 2 ounces 60% Cacao Bittersweet Chocolate


Instructions for the Churro-flavored Dipping Sticks:

  • Preheat the oven to 350 degrees. Line a baking sheet with a silpat or parchment paper.
  • In a small bowl, combine the granulated sugar and cinnamon and mix well.
  • Place a piece of waxed paper or parchment paper on work surface. Lightly brush one side of a tortilla with the melted butter.
  • Lightly sprinkle with cinnamon-sugar to cover. Pick up the tortilla allowing any excess cinnamon-sugar to fall onto the waxed paper below. Pick up the waxed paper and hold opposite sides of the paper together creating a channel to pour the excess cinnamon-sugar back into the bowl. Turn the tortilla over and repeat Steps 3 and 4 to coat on both sides.
  • Cut the tortilla into 1-inch width strips. Place on the prepared baking sheet. Using this same method, prepare the number of tortillas desired.
  • Bake for 10 minutes. Remove from oven; remove from the baking sheet and place onto a cooling rack to fully cool and become firm.

Instructions for Mexican Chocolate Sauce:

  • In a double boiler or in a metal bowl over a medium saucepan of gently boiling water (do not allow the bottom of the bowl to sit in the boiling water) combine the Mexican chocolate, heavy cream and bittersweet chocolate.
  • Stir constantly until the chocolate has melted and the sauce is creamy. Serve warm. Tip: extra sauce may be stored sealed in the refrigerator and will need to be warmed to become liquid again. It can also be added to hot milk for a rich hot chocolate.


Calories: 418kcal | Carbohydrates: 39g | Protein: 3g | Fat: 28g | Saturated Fat: 16g | Cholesterol: 71mg | Sodium: 219mg | Potassium: 130mg | Fiber: 2g | Sugar: 21g | Vitamin A: 785IU | Vitamin C: 0.2mg | Calcium: 80mg | Iron: 1.8mg