There’s something undeniably magical about sharing festive treats that bring out smiles—and this Christmas Tree Churros with Chocolate Ganache Recipe does just that. Crispy, warm churros shaped like Christmas trees dipped in rich ganache? It’s a celebration on a plate that’s as fun to make as it is to eat.

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 adore this Christmas Tree Churros with Chocolate Ganache Recipe because it effortlessly combines festive fun with delicious comfort. Plus, it’s a beautiful twist on traditional churros that’ll wow your holiday guests and bring out your inner kid.

Festive Shape: The churros are shaped into charming Christmas trees, perfect for holiday gatherings or cozy nights in.
Rich Ganache Dip: Silky chocolate ganache adds a luscious touch that balances the cinnamon-sugar coating beautifully.
Interactive Preparation: Piping and assembling make it a fun, hands-on experience—great for cooking with family or friends.
Crunchy & Soft Texture: The contrast of crispy edges and tender centers is simply irresistible.

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

What’s lovely about these churros is the harmony of simple pantry staples that transform into something magical. Each ingredient plays a vital role in texture, flavor, and presentation, so grabbing quality basics is key.

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: Adds richness without overpowering, plus helps create that tender dough.
Water: The base for the dough; getting the right ratio ensures perfect texture.
Granulated sugar: Divided use for dough sweetness and the iconic cinnamon-sugar coating.
Pure vanilla extract: Brings a warm, aromatic depth to the dough.
All-purpose flour: The structural backbone that turns the liquid mix into churros.
Kosher salt: Balances sweetness and enhances overall flavors.
Large eggs: Gives the dough moisture and richness, plus helps with binding and lightness.
Vegetable oil (for frying): Neutral flavor oil that crisps churros evenly without absorbing too much grease.
Semisweet chocolate chips: Melts smoothly for the silky ganache.
Heavy cream: Creamy base for the ganache, making it luxuriously smooth.
Ground cinnamon: Classic churro spice paired with sugar for that nostalgic flavor.
Red and green sprinkles/white nonpareils: Festive decor adds visual fun and a little crunch.

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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

This recipe invites you to sprinkle in your own flair — literally! I love swapping sprinkles or even adding a dash of chili powder in the cinnamon sugar for a spicy kick that surprises the palate.

Variation: One Christmas, I added crushed peppermint candies on top of the ganache – talk about festive and refreshing!
Dairy-free option: Use coconut cream instead of heavy cream for the ganache and a plant-based butter alternative to make it vegan-friendly.
Flavor twist: Infuse the frying oil with zest of orange or lemon before frying for subtle citrus notes that cut through the richness.

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

Step 1: Making That Dreamy Churro Dough

Start by heating butter, water, and 2 tablespoons of sugar in a saucepan. Once it boils and the butter melts, stir in vanilla. Then quickly remove from heat and add the flour and salt all at once. Stir vigorously—about 30 seconds—until the dough pulls away from the pan and thickens into a soft ball. Let it cool for 10 minutes; this rest helps eggs mix in smoothly later without cooking.

Step 2: Incorporating Eggs for Tenderness

Using a handheld mixer makes this part easy: add eggs one at a time, beating well after each. The dough will look glossy and smooth. This step is critical—if eggs go in too fast or the dough is too hot, you’ll scramble them. Patience here pays off!

Step 3: Prepping Your Stencil for Perfect Shapes

I line a baking sheet with parchment and spray it lightly so the dough doesn’t stick. Then I trace circles in graduated sizes—biggest at 2 ½ inches down to smallest at 1 inch—to serve as guides for piping these charming tree layers. Using cookie cutters or a ruler really helps keep everything neat and festive.

Step 4: Piping & Freezing the Churros

Fit a large star tip into your piping bag, fill it, and pipe dough carefully over each circle. The largest circles have a bit of empty space in the center (1 ½ inches) to mimic the tree’s constant, the middle circles have a fingerprint-sized gap, and the smallest are filled solidly. Add three Hershey’s Kiss-size dollops on the sheet—these fry quickly and are perfect for dipping. Freeze the tray for at least 2 hours until firm; this step helps them hold their shape in the hot oil.

Step 5: Heating the Oil Just Right

Fill a Dutch oven with oil up to about 3 inches, then heat to 375°F (190°C). Using a thermometer is the best way I’ve found to get consistent frying results. If the oil is too cool, churros soak up too much oil; too hot, and they burn on the outside but stay raw inside.

Step 6: Preparing the Silky Chocolate Ganache & Cinnamon Sugar

Put chocolate chips in a heat-safe bowl. Heat heavy cream in the microwave just until bubbles form, then pour over chocolate and wait 30 seconds before stirring. The ganache should be glossy and smooth. In another bowl, mix cinnamon and remaining sugar—this will coat your churros for that signature sweetness and spice.

Step 7: Frying, Tossing, and Draining

Fry the largest churros first, turning once after about 2 minutes, until golden brown on both sides. Drain on a wire rack to keep them crisp, then toss in cinnamon sugar while still warm. Repeat with all sizes. The little dollops only need about a minute each. This method keeps texture delightful — crunchy outside, soft inside!

Step 8: Assembling the Christmas Tree & Adding Ganache

On a serving platter, stack the churros from largest at the bottom to smallest on top, creating the tree shape. Spoon a few generous dollops of chocolate ganache over each tree, then sprinkle with festive red, green, and white decorations. The look is whimsical and gives you that feel-good holiday vibe every time.

Top Tip

I’ve made these a dozen times, and the key to success really lies in controlling the dough temperature and oil heat. A warm, not hot, dough ensures smooth piping, and steady oil temperature gives evenly cooked churros.

Cool the Dough Properly: Waiting about 10 minutes before adding eggs prevents scrambling and helps the dough be silky.
Freeze Before Frying: Don’t skip this! Chilling keeps the shapes intact during frying and makes handling easier.
Use a Thermometer: It’s the most reliable way to hit that perfect 375°F for frying, avoiding greasy or burnt treats.
Popeye Grip: Hold the piping bag firmly mid-way to maintain control, especially when making tight circles and dollops for tree shapes.

How to Serve Christmas Tree Churros with Chocolate Ganache Recipe

Christmas Tree Churros - Serving Suggestion

Garnishes

I always go for vibrant red and green sprinkles for the classic Christmas look, with a dusting of white nonpareils to mimic snow. It’s festive and gives each bite a tiny crunch. Fresh mint leaves on the side add a color pop and fresh aroma that balances the richness beautifully.

Side Dishes

Serve alongside fresh fruit like orange slices or berries to brighten the plate. A warm cup of spiced hot chocolate or mulled wine complements the churros perfectly for a full holiday experience.

Creative Ways to Present

For special gatherings, I’ve plated these churro trees on rustic wooden boards surrounded by pine sprigs or fairy lights. Placing them on individual dessert plates with a drizzle of extra ganache and a dusting of powdered sugar creates a magical holiday moment that everyone remembers.

Make Ahead and Storage

Storing Leftovers

I keep leftover churros in an airtight container at room temperature for up to a day. If you live somewhere humid, storing them in the fridge wrapped in parchment paper helps maintain crispness.

Freezing

Frozen churros reheat surprisingly well! I freeze the assembled churro layers (without ganache or sprinkles) on baking sheets, then transfer to freezer bags. They stay good for up to a month.

Reheating

To reheat, pop frozen or stored churros in a 350°F oven for about 10 minutes until warm and crisp again. Avoid microwaving as it makes them chewy. Add fresh ganache and decorations after reheating for that just-made magic.

Frequently Asked Questions:

Can I make the churro dough ahead of time?

It’s best to pipe and freeze the dough right after preparing it, but you can make the dough a few hours ahead and refrigerate it covered. Bring it to room temperature before piping for easier handling.

What’s the best oil for frying churros?

Vegetable oil or canola oil works best because of their high smoke points and neutral flavor. Avoid oils with strong tastes, like olive oil, as it changes the aroma and flavor of the churros.

How do I get the churros crisp without them getting greasy?

Maintaining the oil at a consistent 375°F is crucial. Don’t overcrowd the pan, fry in small batches, and drain churros on a wire rack to remove excess oil. Toss in cinnamon sugar while still warm for that perfect finish.

Can I make the chocolate ganache ahead of time?

Yes! You can make the ganache a day ahead and store it in the fridge. Before serving, gently rewarm over a double boiler or microwave in short bursts and stir it until smooth again.

Final Thoughts

This Christmas Tree Churros with Chocolate Ganache Recipe isn’t just dessert—it’s a festive experience I look forward to every year. The mix of aromas in the kitchen while making them, the excitement of shaping and decorating, and the joy of sharing them make holiday memories extra sweet. Give it a go—you’ll be proud to serve these beautiful, tasty churros at your next holiday celebration.