Churros with Chocolate Sauce

INSTRUCTIONS

• 1
  Bring water with a pinch of salt, sugar, and butter to a boil in a small saucepan. Once the mixture is boiling, add all the flour at once and stir until a smooth, compact, and firm dough forms that holds together in one ball and detaches from the sides, this takes about 3 minutes. At this point, remove from the heat, transfer to a mixing bowl, and let cool for about 5 minutes.
• 2
  Using a hand mixer, beat the dough alone for about a minute, then add an egg and beat until the mixture is combined. Add the second egg and beat again into a smooth mixture. The resulting dough should have a consistency that holds its shape but is not so thick that it cannot be piped with a decorating bag.
• 3
  Transfer the finished dough into a pastry bag with a star tip. In a small saucepan, heat a sufficient amount of oil, at least 600 ml, to a temperature of 180 °C and use the bag to squeeze individual churros directly into the oil, separating the end of the dough with scissors. Fry several pieces at once until golden, this takes about 3 to 4 minutes depending on the size.
• 4
  Let the fried pieces drain on a paper towel to absorb excess oil, then coat in sugar mixed with cinnamon.
• 5
  Finally, prepare the sauce. Chop the chocolate into small pieces and place in a bowl. Bring the cream to a boil, and once the first bubbles appear, remove from the heat and immediately pour it over the chocolate. Let it sit for about a minute, the chocolate will melt due to the hot cream. Stir the mixture into a smooth chocolate sauce. If it is too thin, let it cool for a few minutes.