|oil — for frying|
|2 Tbs||cinnamon — ground|
|100 g||dark chocolate|
Start by making the chocolate sauce and the cinnamon sugar.
Melt the chocolate and cream together and set aside.
Mix together the cinnamon and sugar and set aside.
In a saucepan, combine the water, butter, sugar and salt.
Allow the butter to melt and stir everything together.
Sift in the flour and stir until a ball starts to form.
Transfer the mixture to your stand-alone mixer or to a separate bowl if you are using a hand-held blender.
Allow the mixture to cool for 5 minutes.
Place enough oil into a pot to fry the churros and allow to heat.
Start beating the dough and add the eggs one at a time. Beat well after each addition.
The mixture will become slightly sticky and more like a batter, but still thick and glossy.
Place the batter into a piping bag fitted with a star nozzle.
When the oil is hot, pipe long shapes into the oil and allow to fry until golden brown, flip them over and fry on the other side.
Continue until all the batter has been used.
Coat the churros in the cinnamon sugar.
Serve warm with chocolate sauce.