Churros with Chocolate Dipping Sauce

Combine the 1 cupwater, 2 tablespoons 2 tbspsugar, ½ tspsalt, and 2 tbspbutter in a medium saucepan over medium heat. Bring to a boil, stirring until the butter is completely melted.

Remove the pot from heat and immediately add all the 1 cupflour at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan. Let cool for 2 minutes, then beat in the 1egg until fully incorporated and the dough is smooth and glossy.

Transfer the dough to a piping bag fitted with a large open-star tip. Set aside while you heat the 3 cupsoil.

Heat the 3 cupsvegetable oil in a heavy pot or deep skillet to 375 degrees F. Mix the coating 2 tbspsugar and 1 tspcinnamon together on a shallow plate.

Pipe 5-6 inch lengths of dough directly into the hot 3 cupsoil, using scissors or a knife to cut each churro from the tip. Fry 3-4 churros at a time, turning occasionally, until golden brown and crisp on all sides, about 3-4 minutes per batch.

Remove the churros with a slotted spoon and drain briefly on paper towels. While still hot, roll each churro in the cinnamon-sugar mixture to coat evenly.

Make the chocolate sauce: Heat the ½ cupheavy cream and 2 tbspmilk in a small saucepan until just simmering. Remove from heat, add the chopped 4 ozMexican chocolate, and let sit for 1 minute. Whisk until smooth and glossy.

Serve the churros warm alongside the 4 ozchocolate dipping sauce.