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1
In a large saucepan, bring 1 3/4 cups of water to a boil with the butter and 1/2 teaspoon of salt.
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2
Remove from the heat, add the flour and stir vigorously until incorporated.
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3
Return to moderate heat and cook, stirring, until the dough pulls away from the side, 3 minutes.
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4
Remove from the heat.
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5
Using an electric mixer, beat the dough at low speed for 1 minute, just until slightly cooled.
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6
Increase the speed to medium-high and beat in the eggs and egg white, one at a time.
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7
Transfer the dough to a bowl, press a sheet of plastic wrap directly on the surface and refrigerate until cooled to room temperature, about 15 minutes.
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8
Meanwhile, in a large saucepan, heat the milk with 1/2 cup of water until small bubbles appear around the edge.
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9
Add the chocolate, cocoa powder, 1/2 cup plus 2 tablespoons of the sugar and a pinch of salt and whisk over low heat until the chocolate is melted.
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10
Keep warm over very low heat.
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11
In another large saucepan, heat the oil to 375.
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12
Set a rack on a large baking sheet and cover with paper towels.
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13
In a pie plate, combine the remaining 1/2 cup of sugar with the cinnamon.
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14
Scoop the dough into a large pastry bag fitted with a large star tip.
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15
Working quickly, squeeze 6-inch lengths of the dough into the hot oil, cutting them off with a knife.
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16
Fry no more than 8 churros at a time; they expand a bit as they cook.
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17
Fry over moderately high heat, turning once or twice, until browned, about 8 minutes.
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18
Drain the churros on the rack for 2 minutes, then toss with the cinnamon sugar in the pie plate.
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19
Serve at once with hot chocolate.
