Instructions

1. In a medium saucepan, combine water and unsalted butter. Bring to a boil over medium heat.
2. Once boiling, reduce the heat to low and add flour and salt. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
3. Remove from heat and let cool for about 5 minutes.
4. Add eggs one at a time, beating well after each addition using a hand mixer or wooden spoon, until the dough is smooth and shiny.
5. In a deep pan or pot, heat vegetable oil to 375°F (190°C). You can test the oil by dropping in a small piece of dough; it should sizzle immediately.
6. Transfer the dough to a piping bag fitted with a star tip.
7. Pipe 4-6 inch long churros into the hot oil, cutting them with scissors to release the dough.
8. Fry the churros until golden brown, turning occasionally, for about 5 minutes. Remove them with a slotted spoon and drain on paper towels.
9. In a shallow dish, mix sugar and ground cinnamon. Roll the warm churros in the cinnamon sugar mixture until well coated.
10. For the chocolate sauce, heat the heavy cream in a saucepan over medium heat until hot but not boiling. Remove from heat and add the chopped dark chocolate. Let it sit for 1 minute before stirring until smooth and creamy.
11. Serve the churros warm with the chocolate sauce for dipping.