Churros with Dark Chocolate Dipping Sauce

**Make the Churros Dough:** In a medium saucepan, combine water, butter, sugar, and salt. Bring to a boil over medium heat.

Once boiling, remove from heat and immediately add the flour all at once. Stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan.

Let the dough cool slightly for about 5 minutes. Then, beat in the eggs one at a time, mixing well after each addition. The dough should be smooth and pipeable.

Transfer the dough to a piping bag fitted with a large star tip.

**Fry the Churros:** Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C).

Carefully pipe 4-5 inch strips of dough directly into the hot oil. Be careful not to overcrowd the fryer.

Fry for 2-3 minutes per side, or until golden brown and crispy. Use a slotted spoon to remove the churros and place them on a plate lined with paper towels to drain excess oil.

**Coat the Churros:** In a shallow dish, combine the sugar and cinnamon. While the churros are still warm, roll them in the cinnamon sugar mixture to coat evenly.

**Make the Dark Chocolate Dipping Sauce:** While the churros are frying, make the dipping sauce. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.

Remove from heat and add the chopped dark chocolate. Let it sit for 1 minute to soften, then whisk until smooth and glossy.

**Serve:** Serve the warm churros immediately with the dark chocolate dipping sauce.