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1
In a medium saucepan over low heat, heat the water and butter until the butter melts.
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2
While stirring with a wooden spoon, add in the flour and salt. Beat well until the mixture comes away from the saucepan's edges.
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3
Remove the saucepan from the heat and allow to cool for 5 minutes. Using electric beaters, whisk the eggs in one at a time until you have a smooth batter.
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4
Spoon the mixture into a piping bag fitted with a 1-centimeter star nozzle.
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5
In a large, heavy saucepan with high rims, add the vegetable oil to a depth of 5 centimeters. Over medium heat, bring it to 350u00b0 F (180u00b0 C) on a sugar thermometer (or until a small amount of dough sizzles when dropped in the oil). Carefully pipe 10 to 15 centimeter lengths of dough straight into the oil, using a knife to cut the dough into the oil. You should be able to fry 3 at a time. Fry for 1 to 2 minutes on each side until crisp and golden. Using a slotted spoon, remove the dough and drain on a kitchen towel.
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6
Combine the sugar and cinnamon on a plate and roll the fried dough in the mixture until it's fully coated.
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7
In a small saucepan over low heat, heat the chocolate and cream together until the chocolate melts. Remove from the heat and stir until smooth, then add in the sherry.
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8
To serve, arrange the churros on a platter and serve with the chocolate-sherry sauce for dipping.
