Churros with Chocolate Sauce

Ingredients

• 1 cup water
• 6 tbsp unsalted butter, cubed
• 2 tbsp granulated sugar
• 1/2 tsp salt
• 1 cup all-purpose flour
• 2 large eggs
• 1 tsp vanilla extract
• Vegetable oil for frying (about 4 cups)
• 1/2 cup granulated sugar for coating
• 1 1/2 tsp ground cinnamon
• 8 oz semi-sweet chocolate, finely chopped
• 1 cup heavy cream
• 2 tbsp unsalted butter
• 1/4 tsp sea salt

Instructions

1. In a medium saucepan, combine water, 6 tablespoons butter, 2 tablespoons sugar, and salt over medium-high heat. Bring to a rolling boil, stirring until butter is fully melted.
2. Remove from heat and immediately add flour all at once, stirring vigorously with a wooden spoon until the dough forms a smooth ball and pulls away from the sides of the pan.
3. Let the dough cool for 3 minutes, then beat in eggs one at a time, mixing thoroughly after each addition until the dough is smooth and glossy. Stir in vanilla extract.
4. Transfer the dough to a piping bag fitted with a large open star tip. Let rest while preparing the coating and sauce.
5. Mix 1/2 cup sugar and cinnamon together in a shallow dish and set aside.
6. For the chocolate sauce, place chopped chocolate in a heatproof bowl. Heat heavy cream in a small saucepan until it just begins to simmer, then pour over the chocolate. Let sit for 2 minutes, then whisk until smooth. Stir in 2 tablespoons butter and sea salt until incorporated. Keep warm.
7. Heat vegetable oil in a large heavy-bottomed pot or Dutch oven to 360°F. Line a baking sheet with paper towels.
8. Pipe 6-inch strips of dough directly into the hot oil, using scissors or a knife to cut. Fry 4-5 churros at a time for 2-3 minutes per side until deep golden brown.
9. Remove churros with a slotted spoon, drain briefly on paper towels, then immediately roll in cinnamon sugar mixture while still hot.
10. Serve churros warm alongside the chocolate dipping sauce.