Churros with Chocolate

Instructions

1. Prepare the dough
   In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium-high heat. Once boiling, reduce heat to low and add flour all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan, about 1 minute. Remove from heat and let cool for 5 minutes.
2. Finish the churro batter
   Add eggs to the dough one at a time, beating well after each addition until the dough is smooth and glossy. The dough should be thick enough to pipe and hold its shape. Transfer the dough to a piping bag fitted with a large star tip (½-inch diameter).
3. Prepare for frying
   Heat oil in a large, deep skillet or Dutch oven to 350°F (175°C). Line a plate with paper towels. In a shallow dish, mix together ½ cup sugar and cinnamon, set aside. Prepare your workspace by having the piping bag, scissors, and a heat-resistant spatula ready.
4. Fry the churros
   Pipe 4-inch strips of dough directly into the hot oil, cutting the end with scissors. Fry in batches, being careful not to overcrowd the pan. Cook until golden brown, about 2 minutes per side, turning once. Remove with a slotted spoon and drain on paper towels briefly before rolling in the cinnamon-sugar mixture.
5. Make the chocolate sauce
   In a small bowl, whisk together 2 tablespoons of milk with cornstarch until smooth. In a medium saucepan, heat the remaining milk and ¼ cup sugar over medium heat until it begins to simmer. Add the chopped chocolate and whisk until melted. Stir in the cornstarch mixture and continue to cook, stirring constantly, until the sauce thickens, about 2-3 minutes.
6. Serve the churros
   Transfer the warm chocolate sauce to individual serving cups or a communal dipping bowl. Arrange the cinnamon-sugar coated churros on a serving plate. Serve immediately while the churros are still warm and the chocolate sauce is hot.