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1
For the churro dough: Heat 2 inches oil to 350 degrees F in a wide 3 1/2 to 4-quart heavy pot over high heat.
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2
In a medium saucepan over medium-high heat, combine 1 cup water and the cinnamon stick and bring to a boil.
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3
Discard the cinnamon stick.
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4
Add the butter, sugar and salt and stir until the sugar dissolves and the butter melts.
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5
Turn off the heat.
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6
Using a wooden spoon, quickly stir in the flour until it is well combined and a shiny dough forms.
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7
Return the pan to medium-heat and cook the dough, stirring, until it starts to pull away from the sides of pan, about 2 minutes.
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8
Transfer the dough to a medium bowl and let cool, about 5 minutes.
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9
Beat in the eggs, 1 at a time, stirring vigorously after each addition, until the egg is completely incorporated (the dough will be sticky.)
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10
Transfer the dough to a pastry bag and pipe 1-inch pieces, cutting the dough with scissors every inch, into the hot oil.
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11
Fry the churro bites, 6 at a time, turning occasionally, until golden brown, 3 to 4 minutes per batch.
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12
Drain on paper towels.
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13
Return the oil to 350 degrees F between batches.
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14
For the cinnamon sugar: Combine the sugar and cinnamon in a shallow bowl.
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15
For the Mexican chocolate sauce: Bring the heavy cream to a simmer over medium heat.
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16
Turn off the heat and add the chopped chocolate, stirring until completely dissolved.
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17
Serve warm as a dipping sauce for the churro bites.
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18
Roll the warm churro bites in the cinnamon-sugar.
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19
Serve Mexican chocolate sauce alongside for dipping churro bites.
