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1
To make the dunking chocolate: add chocolate and half the milk to a pan and heat, stirring, until the chocolate has melted.
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2
Dissolve the cornstarch in the remaining milk and whisk into the chocolate with the sugar; cook on low heat, whisking constantly, until the chocolate is thickened, about 5 minutes.
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3
Add extra cornstarch dissolved in water if it doesnt start to thicken after 5 minutes.
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4
Remove and whisk smooth; serve warm in cups of bowls for dunking churros.
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5
To make the churros: heat the oil in a deep skillet to 375F.
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6
Heat water, butter, and salt to a rolling boil; add in flour all at once; stir vigorously over low heat until mixture forms a ball, about 1 minute.
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7
Remove from heat; beat in the eggs all a once and continue beating until dough is smooth.
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8
Spoon mixture into a pastry bag fitted with a star tube with a large (1/2 inch opening) star tip.
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9
Squeeze 4-inch strips of dough into hot oil.
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10
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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11
Mix sugar and cinnamon, roll churros in sugar (they need gentle handling if you do this), or sprinkle the sugar over the pile on your plate.
