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1
Prepare to fry the churros by heating oil in a pan (1 to 11/2 inches deep) to 360u00b0F.
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2
To make churro dough, heat water, margarine and salt to rolling boil in 3-quart saucepan; stir in flour.
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3
Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat.
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4
Beat eggs all at once; continue beating until smooth and then add to saucepan while stirring mixture.
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5
Spoon mixture into cake decorators' tube with large star tip (like the kind use to decorate cakes).
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6
Squeeze 4-inch strips of dough into hot oil.
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7
Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side; drain on paper towels.
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8
(Mix sugar and the optional cinnamon); roll churros in sugar or dump the sugar on the pile of churros.
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9
Note: REAL churros are made without cinnamon mixed with the sugar, but the cinnamon adds an extra nice flavor.
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10
To Make the Cocolate Dunking Sauce--------.
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11
Place the chocolate and half the milk in a pan and heat, stirring, until the chocolate has melted.
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12
Dissolve the cornstarch in the remaining milk and whisk into the chocolate with the sugar.
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13
Cook on low heat, whisking constantly, until the chocolate is thickened, about five minutes.
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14
Add extra cornstarch if it doesn't start to thicken after 5 minutes.
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15
Remove and whisk smooth.
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16
Pour and serve in cups or bowls for dunking churros.
