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1
Prepare to fry the churros by heating 1 to 1 1/2 inches oil in a deep pan to 360 degrees F.
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2
To make churro dough, heat water, butter 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 the 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 a piping tube with large star tip.
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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.
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8
Drain on paper towels.
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9
Mix the sugar and cinnamon.
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10
Roll churros in the cinnamon sugar.
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11
Serve with Chocolate Dunking Sauce.
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12
Place the chocolate and half of the milk in a pan and heat on low.
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13
When the chocolate has melted, dissolve the cornstarch in the remaining milk and whisk into the chocolate with the sugar.
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14
Cook on low heat, whisking constantly, until the chocolate is thickened, about 5 minutes.
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15
Add extra cornstarch if it does not start to thicken after 5 minutes.
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16
Remove and whisk smooth.
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17
Pour and serve in cups for dipping churros.
