1/2 cup sugar
1 1/2 Tablespoons sugar
1 1/2 teaspoons ground cinnamon
1 cup water
1/2 teaspoon salt
2 Tablespoons vegetable oil
1 litre vegetable oil
1 cup all-purpose flour
For the chocolate sauce:
100 g dark chocolate, chopped
1/2 cup heavy cream
Make the churros:
Combine 1/2 cup sugar with the cinnamon in a shallow bowl. Set aside. Line a plate with paper towels.
In a small saucepan over medium heat, whisk together the water, 1 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring the mixture to a boil then remove it from the heat. Stir in the flour, mixing until it forms a ball.
Heat 10 cm of vegetable oil in a large, heavy-bottomed pot set over medium-high heat (there should be a minimum of 8 cm above the oil to prevent it from bubbling over.)
Transfer the dough to a cloth pastry bag or heavy-duty plastic bag fitted with a large star tip.
Pipe the dough over the pot of oil to a length of about 8 cm, then using scissors or a sharp knife, cut it so it releases into the oil. (Stand back to avoid any splatters.) Pipe two to three churros into the oil at a time, frying them until they’re golden brown and cooked through. Transfer the churros to the paper towel-lined plate to drain for two minutes, then roll them in the cinnamon-sugar mixture. Repeat the frying and coating process with the remaining dough.
Serve the churros with the warm chocolate sauce (recipe below).
Make the chocolate sauce:
Place the chopped chocolate in a small bowl.
Warm the heavy cream in small saucepan. Do not let it boil. Pour the heavy cream over the chopped chocolate. Let it sit for one minute then stir to combine.