Ingredients
Scale
- 1 pack of frozen churros (or pre-made refrigerated dough strips)
- 2 tablespoons melted butter
- 1/4 cup granulated sugar mixed with 1 tablespoon cinnamon
- 1 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
- 1/2 cup mini marshmallows
- 1 tablespoon cocoa powder
- A pinch of sea salt
Instructions
- Take your frozen or pre-made churros and lightly brush them with melted butter. In a small bowl, toss them in the cinnamon-sugar mixture until they are evenly coated. If you are using refrigerated dough, twist the strips into long spirals before coating them to ensure they get that classic churro look.
- Place the coated churros in the air fryer basket in a single layer. Do not overcrowd the basket, as air needs to circulate to make them crispy. Cook at 375°F (190°C) for 6 to 8 minutes. Shake the basket halfway through the cooking time to ensure even browning. They should be golden brown and firm to the touch when done.
- While the churros are air frying, combine the chocolate chips, heavy cream, and cocoa powder in an oven-safe ramekin or a small microwave-safe bowl. Heat in 30-second intervals, stirring in between, until the chocolate is completely smooth. Stir in a pinch of sea salt to enhance the cocoa flavor.
- Top the melted chocolate dip with a generous layer of mini marshmallows. Place the ramekin into the air fryer for the last 1-2 minutes of the churro cooking time, or until the marshmallows are puffed and toasted to a light golden brown. Be careful when removing the ramekin, as it will be very hot.
- Arrange the warm, crispy churros on a platter surrounding the hot marshmallow chocolate dip. Serve immediately while the chocolate is still molten and the churros are crunchy. You can dust the entire plate with a little extra cocoa powder for a professional finish.
- Cook Time: 18 minutes