Churros with Chocolate Sauce

In a medium saucepan, bring 250 ml of water to a boil with 60 g of butter, 1 tbsp of sugar, and 0.5 tsp of salt. Once the butter has melted and the mixture is boiling, remove from heat and add 150 g of all-purpose flour all at once. Stir vigorously with a wooden spoon until it forms a ball. Return to low heat for 1-2 minutes, stirring constantly, to evaporate excess moisture. Remove from heat and let cool for 5 minutes. Beat in 2 large eggs one at a time, mixing thoroughly after each addition until you have a smooth, glossy dough. Transfer the dough to a piping bag fitted with a star nozzle.

In a small saucepan, gently heat 150 ml of heavy cream over low heat, but do not boil. Remove from heat, add 150 g of finely chopped dark chocolate, and let sit for 2-3 minutes. Then stir until smooth and glossy. Keep warm or serve at room temperature.

In a deep pan or pot, heat 1.5 l of vegetable oil to 170-180°C (340-350°F) over medium heat. On a shallow plate, mix 50 g of granulated sugar and 1 tsp of ground cinnamon. Pipe 10-15 cm (4-6 inch) long strips of dough directly into the hot oil, cutting the dough with scissors. Fry the churros in batches for 3-5 minutes until golden brown and crispy. Remove them with a slotted spoon, drain excess oil, then immediately toss them in the cinnamon sugar. Serve warm with the chocolate sauce.