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1
For the dough: In a small saucepan, combine the milk, butter and salt and bring to a medium heat.
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2
When the butter has melted, add the flour and whisk to combine.
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3
Switch over to a wooden spoon and cook the dough until it pulls away from the sides of the pan and it has a slightly sweaty sheen on it, 3 to 4 minutes.
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4
Transfer the dough to a mixing bowl and let cool for 2 to 3 minutes.
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5
Using an electric mixer beat in the eggs 1 at a time.
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6
Do not add the next egg until the last one is completely combined.
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7
Place the batter in a pastry bag outfitted with a large star tip.
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8
Reserve.
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9
To make the chocolate sauce: Place 1-inch of water in a small saucepan and bring to a boil.
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10
In a heatproof mixing bowl, combine the chocolate, heavy cream, butter and corn syrup.
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11
Heat, stirring occasionally, until the chocolate is melted and all the ingredients are well combined.
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12
Cover the bowl with plastic wrap and remove the saucepan from the heat.
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13
Reserve.
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14
For the cinnamon sugar: In a bag or large mixing bowl, combine the sugar and cinnamon
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15
In a large saucepan heat the oil to 325 degrees F.
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16
Pipe the dough into the hot oil in sticks or desired shapes (I kinda like to make mine a little curly).
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17
This might be a little tricky at first, but you'll get the hang of it.
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18
Fry the dough until it is brown and crispy on all sides, 60 to 90 seconds total, turning frequently.
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19
Fry in batches.
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20
Remove the churros from the oil, blot on paper towels for a second and then toss in the cinnamon sugar.
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21
Be sure to do this while the churros are still hot.
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22
Serve immediately, while churros and melted chocolate are warm.
