Churro Bites with Mexican Chocolate Dipping Sauce

**Prepare the Churro Dough:** In a large saucepan, combine water, butter, 1 tablespoon of sugar, and salt. Bring to a boil over medium heat, stirring until the butter is melted.

Remove the saucepan from the heat and add the flour all at once. Stir vigorously until a smooth dough forms and pulls away from the sides of the pan.

Let the dough cool slightly for about 5 minutes.

Add the eggs one at a time, beating well after each addition until fully incorporated. The dough should be smooth and pipeable.

Heat vegetable oil in a deep pot or deep fryer to 350°F (175°C).

Transfer the churro dough to a piping bag fitted with a large star tip (or use a spoon to drop small dollops of dough).

Carefully pipe or drop small amounts of dough (about 1-2 inches long) into the hot oil. Fry in batches for 2-3 minutes, or until golden brown and cooked through, flipping occasionally.

Remove the churro bites with a slotted spoon and drain on paper towels.

**Prepare Cinnamon Sugar Coating:** In a shallow dish, combine the 1/2 cup sugar and cinnamon.

While the churro bites are still warm, toss them in the cinnamon sugar mixture until evenly coated.

**Prepare the Mexican Chocolate Dipping Sauce:** In a small saucepan, combine the chocolate chips, heavy cream, cinnamon stick, and chili powder (if using).

Heat over low heat, stirring constantly, until the chocolate is melted and the sauce is smooth. Remove from heat and stir in the vanilla extract.

Remove cinnamon stick before serving.

Serve the warm churro bites immediately with the Mexican chocolate dipping sauce.