• In a medium saucepan, combine water, butter, sugar, and salt; bring to a boil over medium heat.
• Once it starts boiling, remove the pan from the heat, and stir in flour until well combined.
• Add the eggs gradually, beating continuously until everything is incorporated. The dough must be fairly thick, smooth and pliable.
• Let it cool for a few minutes before handling.
• Meanwhile, start filling your deep fryer, or frying pan with a thick bottom with oil, about 3-4 inches deep. Preheat oil to 160° C (C (375° F), or until it is sizzling.
• Prepare a baking tray and put parchment paper.
• Dust the parchment paper with a little flour to prevent churros dough from sticking.
• Fill the pastry bag fitted with a star-strip (I used 1M by Wilton). Start piping about 3-inch long churro on top of parchment paper, and cut using a kitchen scissor.
• Dip your fingers in the flour, and carefully pick up each churro and place 3-4 churros into the heated oil. Cook them for about 3-4 minutes or until the dough is golden brown.
• Using a slotted spoon or tongs, carefully turn the churros once about midway through to cook them evenly.
• Transfer the churros onto a paper-towelled plate to remove excess oil.
• Combine cinnamon and sugar onto a big plate, then roll the churros into the mixture while warm.

Chocolate Sauce

• Place the chopped chocolate in a medium bowl.
• In a small saucepan, heat the heavy cream over medium heat. Simmer for five minutes.
• Pour the heavy cream over chocolate.
• Stir slowly until the chocolate has melted, becomes smooth and well combined.