There’s something magical about festive treats that bring a spark to the holidays, and this Christmas Tree Churros with Chocolate Ganache Recipe does just that! Imagine golden, crispy churros shaped like a Christmas tree, beautifully stacked and dripping with rich chocolate ganache—it's a festive showstopper you’ll be proud to whip up.

Three Christmas tree shaped desserts made of four layers each, stacked in a small cone form. Each layer is a golden brown cinnamon sugar-coated doughnut or pastry with a rough texture. The top three layers of each tree are covered in glossy dark chocolate sauce that drips down the sides. The whole dessert is decorated with red, white, and green round sprinkles and a light dusting of powdered sugar. They are set on a white marbled surface with a green blurry background. 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

This Christmas Tree Churros with Chocolate Ganache Recipe isn’t just another dessert—it’s a playful, festive treat that turns frying dough into an edible holiday decoration. I love how it blends the fun of churros with festive spirit!

Festive Fun: The churros are piped in perfect little circles and stacked to look like a Christmas tree, making the dessert feel special and seasonally themed.
Crunch Meets Cream: Crispy churros coated in cinnamon sugar paired with silky chocolate ganache creates an irresistible combo every time.
Impress Without Stress: Though fancy in appearance, the steps are straightforward once you get the hang of piping and frying.
Make-Ahead Friendly: Freezing the piped dough ahead means you can prep in advance for less holiday chaos.

Three churros stacked in a tower shape on a white marbled surface with a green wall in the background. Each churro tower has three layers of twisted, golden-brown dough coated in sugar, with the top layer pointed like a small peak. The churro on the right is being covered with thick dark chocolate sauce flowing slowly from a glass pitcher down its golden layers. A small green pine sprig is next to the churro with chocolate. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe is all about simple ingredients that come together beautifully. The combination of butter, flour, eggs, and sugar create a churro dough that crisps perfectly when fried, while cinnamon sugar and chocolate ganache add the festive finishing touches.

Flat lay of unsalted butter in a small solid block, a simple white ceramic bowl filled with clear water, a small white bowl containing granulated sugar sparkling under natural light, a fresh vanilla bean pod next to a small white bowl of pure vanilla extract, a mound of all-purpose flour on a clean white ceramic plate, a small white bowl with coarse kosher salt, two large uncracked brown eggs with clean shells, a small white bowl holding semisweet chocolate chips, another small white bowl with thick heavy cream, a small white bowl of ground cinnamon, and a small white bowl with red and green sprinkles alongside white nonpareils, all ingredients fresh and natural arranged in perfect symmetry in balanced proportions, 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: Adds richness and flavor without introducing extra salt, giving you full control over seasoning.
Water: The liquid base that helps form the churro dough’s structure.
Granulated Sugar: Split between dough and coating to add sweetness and create crispness on the outside.
Pure Vanilla Extract: A touch of warmth and depth in flavor that amplifies the dough’s sweetness.
All-Purpose Flour: The backbone of the dough, providing structure and chew.
Kosher Salt: Balances sweetness and enhances overall flavor—don’t skip it!
Large Eggs: Bind the dough and add richness, also contributing to the airy texture after frying.
Vegetable Oil: Use for frying—the neutral oil allows the churro flavors to shine.
Semisweet Chocolate Chips & Heavy Cream: These ingredients make the luscious chocolate ganache, perfect for dipping or drizzling.
Ground Cinnamon: Adds warmth and spice to the sugar coating.
Colored Sprinkles & White Nonpareils: Festive decorations that give the churros their Christmas charm.

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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

While I adore these churros just as the recipe lays out, I’ve found some fun tweaks over the years. You're welcome to swap out sprinkles for edible gold dust or add orange zest to the ganache for a citrus kick. I love making these with friends, letting everyone personalize their tree with different toppings!

Variation: For a dairy-free twist, I’ve replaced the heavy cream with canned coconut milk and it still melts into a dreamy ganache that pairs well with the cinnamon sugar churros.
Spice It Up: Add a pinch of chili powder to the cinnamon sugar for a subtle heat that surprises and delights.
Mini Version: Use smaller cookie cutters for bite-sized churros — great if you're serving this at a party or want to snack guilt-free.

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

Step 1: Bringing the Dough Together

Start by bringing butter, water, and sugar to a boil in a saucepan—this is where the magic begins. Stir in vanilla, then dump in your flour and salt all at once. Stir energetically for about 30 seconds until the dough thickens and pulls away from the sides. Let it cool for 10 minutes—that cooling step really makes adding the eggs easier and avoids scramble city!

Step 2: Beat In the Eggs

Using a handheld mixer on medium speed, beat the eggs in one at a time. It may look gloppy at first, but just keep mixing until it’s smooth, shiny, and a bit thick. The eggs add moisture and richness and help these churros puff up beautifully when fried.

Step 3: Pipe Your Tree Shapes

Trace circles on parchment-lined baking sheet using cookie cutters or a ruler—sizes range from 2 ½ inches down to 1 inch. Then, load the dough into a piping bag fitted with a large star tip (makes all the difference here!). Pipe over each circle with care: leave some space in the center on bigger circles to mimic tree layers. Don’t forget the Hershey’s Kiss-sized dollops, which add a fun festive touch.

Step 4: Freeze Until Firm

Pop your piped dough into the freezer for at least 2 hours or up to overnight. This step helps the churros hold their shape while frying, so don’t skip it. I’ve learned the hard way that frying soft dough = disaster.

Step 5: Heat and Prepare for Frying

Fill a Dutch oven with 3 inches of vegetable oil and heat until it reaches 375°F. Use a thermometer, it’s the best way to get crispy, golden results without greasy churros.

Step 6: Make the Chocolate Ganache and Cinnamon Sugar

Microwave heavy cream until just bubbling, then pour over chocolate chips. Let sit for 30 seconds, then stir smooth—rich and glossy ganache ready to drizzle! Mix cinnamon and remaining sugar in a separate bowl to coat your churros.

Step 7: Fry Those Festive Circles

Carefully fry the churro circles, turning halfway until golden brown (about 2 to 2 ½ minutes each side). Drain on a wire rack and toss immediately in cinnamon sugar—this step is key for that classic churro texture and flavor. The little dollops fry faster, about 1 minute total.

Step 8: Stack and Decorate

Arrange two of the largest churros on your serving platter, stack smaller circles on top like a tree, and crown it with the smallest churro. Drizzle with a few spoonfuls of chocolate ganache and finish with festive sprinkles. It’s hands-down the best way to get everyone in the holiday spirit!

Top Tip

From frying to piping, these tips have saved me from a few churro mishaps—and they’ll help you too!

Temperature Control: Use a thermometer for your oil so your churros fry evenly and don’t soak up oil.
Freeze First: Always freeze piped dough until firm. This keeps your shapes lovely and prevents them from flattening in the hot oil.
Star Tip Matters: A big star tip creates those classic churro ridges that hold onto cinnamon sugar perfectly.
Drain Well: Use a wire rack—not paper towels—to keep churros crispy instead of soggy.

How to Serve Christmas Tree Churros with Chocolate Ganache Recipe

Christmas Tree Churros - Serving Suggestion

Garnishes

I’m a sucker for the classic red and green sprinkles—something about those bright colors just screams holiday cheer. White nonpareils add a snowy effect I adore. If you want to get fancy, edible gold stars elevate the look instantly!

Side Dishes

I like pairing these churros with a light fruit salad or a warm cup of cinnamon hot chocolate. They’re rich enough on their own but these sides make the whole spread feel cozy and complete.

Creative Ways to Present

Try placing your churro trees on individual plates for a fancy holiday party—everyone loves a personal festive centerpiece! Or arrange multiple trees on a big platter surrounded by dipped churro sticks for a holiday dessert platter that wows.

Make Ahead and Storage

Storing Leftovers

Leftover churros are best stored in an airtight container at room temperature for up to 24 hours. I find they lose some crispness, so reheating is key for bringing them back to life.

Freezing

Freeze any un-fried churro dough shapes on the baking sheet, then transfer to a bag. This keeps them fresh and ready to fry straight from the freezer—so convenient for holiday prep!

Reheating

To crisp up leftover churros, pop them in a 350°F oven for about 5-7 minutes. I usually warm up the ganache separately and drizzle it fresh—this keeps everything delicious and not soggy.

Frequently Asked Questions:

Can I use a different type of chocolate for the ganache?

Absolutely! You can use dark chocolate, milk chocolate, or even white chocolate. Just adjust the sweetness according to your taste and be sure to use the same ratio of chocolate to cream for the right consistency.

What if I don’t have a piping bag or star tip?

No worries! You can use a heavy-duty zip-top bag and snip a corner to pipe the dough, though the star shape won’t be as defined. Alternatively, use a spoon to dollop the batter into the shapes but freezing is even more important in that case.

How do I know when the oil is the right temperature?

Using a deep-fry or instant-read thermometer is the best way to ensure your oil hits 375°F. If you don’t have one, drop a tiny bit of dough in: if it sizzles and rises steadily, it’s ready. If it browns too fast, lower the heat.

Can I prep churros earlier in the day and fry later?

Yes! One of my favorite parts of this Christmas Tree Churros with Chocolate Ganache Recipe is freezing the shaped dough ahead of time, sometimes even the night before. Just keep them frozen until you’re ready to fry for best shape retention and texture.

Final Thoughts

This Christmas Tree Churros with Chocolate Ganache Recipe holds a special place in my holiday traditions. It’s such a delightful blend of creativity, flavor, and that cozy feeling of sharing something homemade with loved ones. Trust me, once you make these, they’ll become a highlight of your festive dessert table. So grab your piping bag, crank up some Christmas tunes, and enjoy the magic of making (and eating!) these beautiful churros.