There's something utterly magical about bite-sized treats that bring a festive spirit to your kitchen. This Christmas Tree Churros with Chocolate Ganache Recipe combines warm, crispy churros shaped like charming trees with a luscious chocolate dip, perfect for holiday gatherings or cozy nights in.

The image shows three tower-shaped desserts made of three stacked, golden-brown cinnamon sugar-coated rings each. The rings are round and have a slightly rough texture from the sugar. Each tower is covered with thick, dark chocolate sauce dripping down the sides, topped with red, green, and white small round sprinkles, and a dusting of white powdered sugar. The towers are placed on a white marbled surface, with a greenish blurred background. There are some sprinkles falling from above over the towers. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Christmas Tree Churros with Chocolate Ganache Recipe
Top Tip
How to Serve Christmas Tree Churros with Chocolate Ganache Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Christmas Tree Churros with Chocolate Ganache Recipe

Why You'll Love This Recipe

I remember the first time I made this Christmas Tree Churros with Chocolate Ganache Recipe—it felt like I was creating edible holiday magic! It’s not just about the taste; it’s the joyful process of piping and stacking the churros into festive trees that makes it so special.

Festive Presentation: The Christmas tree shape is a playful twist on classic churros that instantly brightens up your dessert table.
Perfect Blend of Textures: Crispy on the outside, tender inside churros paired with silky chocolate ganache create that melt-in-your-mouth moment you'll crave.
Interactive and Fun: Piping the dough and decorating the churros allows you to get creative—great for a holiday activity with kids or friends.
Make-Ahead Friendly: You can freeze the piped dough and make the ganache ahead, perfect for managing holiday prep stress-free.

There are three tall stacks of cinnamon sugar-coated funnel cake pieces arranged like Christmas trees on a white marbled surface. Each stack has four rings that get smaller toward the top, with a pointed top piece shaped like a small swirl. The stack on the right is being covered with thick, dark chocolate sauce flowing down from a glass pitcher, adding a glossy layer on top. The background is a textured green color with some small green plant leaves near the right stack. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe strikes a great balance between simple pantry staples and a few special touches that bring out the churro’s classic flavor, while the ganache adds that luscious chocolaty finish everyone adores.

Flat lay of unsalted butter in a small white ceramic bowl, a small white ceramic bowl of water, a small white ceramic bowl of granulated sugar, a small white ceramic bowl of pure vanilla extract, a mound of all-purpose flour on a white ceramic plate, a small white ceramic bowl of kosher salt, two whole uncracked brown eggs, a small white ceramic bowl of semisweet chocolate chips, a small white ceramic bowl of heavy cream, a small white ceramic bowl of ground cinnamon, and a small white ceramic bowl filled with red, green sprinkles and white nonpareils, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted butter: Provides rich flavor and helps create that tender, flaky texture in the fried dough.
Water: Hydrates the dough; combined with butter and sugar, it creates the perfect base for the churro batter.
Granulated sugar: Used both in the dough and as a crispy coating for a sweet crunch.
Pure vanilla extract: Elevates the flavor with a warm, comforting aroma.
All-purpose flour: The main structure builder, leading to the classic churro bite you expect.
Kosher salt: Enhances all the flavors without overpowering the sweetness.
Eggs: Bind the dough and add richness for an airy interior.
Vegetable oil (for frying): Use a neutral oil with a high smoke point to get those perfectly golden churros.
Semisweet chocolate chips: Ideal for a smooth, well-balanced ganache—not too sweet, just right.
Heavy cream: Blended with chocolate to create a silky, decadent ganache.
Ground cinnamon: Adds that signature warm spice in the sugar coating, giving it that churro authenticity.
Red and green sprinkles or white nonpareils: For that final festive touch that brings the tree to life!

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love mixing things up depending on my mood or the crowd. You can easily switch up the decoration or even the dipping sauce to make this Christmas Tree Churros with Chocolate Ganache Recipe your own party showstopper.

Variation: Sometimes I swap out the semisweet chocolate ganache for a spicy Mexican chocolate version by adding a pinch of cayenne and cinnamon in the ganache. It adds a surprising kick that guests always ask about!
Dietary Twist: For a dairy-free ganache, try coconut cream with dark dairy-free chocolate chips—it’s just as rich and silky.
Seasonal Fun: In the fall, I like adding pumpkin spice to the cinnamon sugar coating for a cozy seasonal vibe.
Difficulty Level: If you're short on time, the dough can be piped and fried without freezing, but the tree shapes won't be as neat—still delicious, though!

Step-by-Step: How I Make Christmas Tree Churros with Chocolate Ganache Recipe

Step 1: The Perfect Dough Base

Start by bringing the butter, water, and 2 tablespoons of sugar to a boil in a saucepan over medium heat. As soon as it's boiling, stir in the vanilla, then remove it from the heat. Quickly add the flour and salt, stirring vigorously until the mixture thickens and forms a dough, about 30 seconds. This step creates a smooth, elastic base—let it cool for about 10 minutes before moving on.

Step 2: Eggs for Softness

With a handheld mixer on medium speed, add eggs one at a time, making sure each is fully blended before adding the next. You'll notice the dough transforming into a glossy, slightly sticky batter, perfect for piping. This step is crucial for getting the churros tender on the inside but with a crisp outside.

Step 3: Shaping Your Christmas Trees

Line a baking sheet with parchment and lightly spray with cooking spray. Using cookie cutters or a ruler, trace circles of decreasing size to form the layers of your trees. The largest circles (2½ inches) should have a 1½-inch open center; the medium ones (2 inches) a small fingerprint-size gap; and the smallest circles (1½ and 1 inch) completely filled in. Pipe the dough with a star tip around these circles to create your churro shapes.

Step 4: Freeze for Perfect Form

Freeze the piped churro dough on the sheet until firm — at least 2 hours or even overnight if you're prepping ahead. This step ensures they hold their tree shape when frying, which I can’t recommend enough to avoid misshapen churros!

Step 5: Frying to Golden Perfection

Heat vegetable oil in a Dutch oven to 375°F. Fry the churros in batches, turning halfway through, until golden brown and crispy—about 2 to 2½ minutes per side. The little Hershey’s Kiss-size dollops fry extra quickly, so keep an eye on them! Drain on a wire rack to shed excess oil.

Step 6: Cinnamon Sugar & Chocolate Ganache

While your churros fry, mix remaining sugar and cinnamon in a bowl. Toss the warm churros in this cinnamon sugar mixture for that classic churro flavor. For the ganache, microwave the cream until bubbling, pour over the chocolate chips, and stir until smooth and glossy—this ganache is heavenly and perfect for dipping or drizzling.

Step 7: Assemble & Decorate

Arrange the churros on a platter in stacked layers to resemble Christmas trees—start with the largest circles as the base and work up to the smallest on top. Spoon 2–3 dollops of chocolate ganache over each tree and sprinkle with your festive red, green, or white decorations. This assembly step is so much fun and totally worth the effort.

Top Tip

After several holiday seasons perfecting this recipe, I’ve learned a few things that make all the difference between a good batch and a great one.

Freeze Before Frying: This step stabilizes the shape, so your churros hold that perfect Christmas tree look instead of spreading flat.
Oil Temperature Is Key: Keep the temperature steady at 375°F; too hot and they burn, too cool and they soak up oil and become greasy.
Use a Star Tip: It creates those lovely ridges on the churros, helping the cinnamon sugar stick and adding crunch.
Don’t Skip Cooling the Dough: Letting the dough cool before adding eggs keeps the batter from scrambling and ensures smooth piping.

How to Serve Christmas Tree Churros with Chocolate Ganache Recipe

Christmas Tree Churros - Serving Suggestion

Garnishes

My go-to garnishes are classic red and green sprinkles paired with white nonpareils—they add that perfect pop of holiday cheer and a little crunch. Sometimes I throw on a light dusting of powdered sugar for extra sparkle. It’s all about making those churro trees look as festive as they taste!

Side Dishes

For parties, I like pairing these churros with mulled wine or a rich hot chocolate to keep the warm holiday vibe going. They also go great with fresh fruit like clementines or raspberries—something to cut through the richness and brighten every bite.

Creative Ways to Present

For fancy gatherings, I’ve arranged the churros on tiered dessert stands to mimic a forest of mini Christmas trees. Another fun idea is to serve each churro tree on a small festive plate with a mini bowl of extra ganache for dipping—makes for a delightful individual treat that's party-ready.

Make Ahead and Storage

Storing Leftovers

Leftover churros? I recommend storing them in an airtight container once cooled, but don’t refrigerate—churros get soggy that way. Instead, keep them at room temperature, and consume within 24 hours for best texture.

Freezing

I always freeze the piped, uncooked churro dough on parchment sheets, which keeps perfectly for a few weeks. Once you’re ready to fry, just go straight from freezer to hot oil! This saves so much prep time during the busy holiday season.

Reheating

To reheat fried churros, pop them in a 350°F oven for 5–7 minutes to crisp back up. Avoid the microwave if you want to keep that crunchy exterior. Pour fresh ganache or serve with warm chocolate for a cozy, just-made experience.

Frequently Asked Questions:

Can I make this recipe gluten-free?

You can substitute the all-purpose flour for a gluten-free flour blend that includes xanthan gum for structure. Keep in mind, the texture will be slightly different but still delicious.

What’s the best way to melt the chocolate for ganache?

Microwaving the cream until small bubbles appear and then pouring it over the chocolate chips is the easiest method. Let it sit for about 30 seconds before stirring to ensure a smooth, glossy ganache.

Can I use store-bought churro dough or batter?

Store-bought dough usually isn’t ideal for making these specific Christmas tree shapes because it may not hold together well when piping into precise circles. Homemade dough gives you better control for the shapes and texture.

How do I avoid churros sticking together when frying?

Make sure the oil is hot enough before frying, and don’t overcrowd the pan. Fry a few at a time with enough space to move around. Drain them properly on a wire rack to avoid sogginess.

Final Thoughts

Making this Christmas Tree Churros with Chocolate Ganache Recipe has become a cherished holiday tradition in my home. It’s more than just a dessert—it’s an experience that brings everyone together, filling the kitchen with laughter and the smell of cinnamon sugar. Give it a try and I promise you’ll get hooked on both the process and that irresistible chocolate-dipped finish!