Directions

1. Combine the sugar and cinnamon in a small bowl and set aside.
2. For the chocolate sauce, place the chocolate in a heatproof bowl. Heat the heavy cream in a saucepan over medium heat.
3. When the cream comes to a gentle simmer, remove from the heat and pour over the chocolate. Cover with plastic wrap and let stand for about 5 minutes.
4. Remove the plastic wrap and whisk until smooth.
5. To make the churros, combine the water, butter, sugar, and salt in a saucepan over medium heat. Bring to a simmer.
6. Once simmering, slowly stir in the vanilla and flour using a wooden spoon and reduce heat to low. Continue stirring until the mixture forms into a ball. Remove from heat and allow to cool for a few minutes.
7. After the mixture has cooled slightly, add the egg and stir until well combined.
8. Heat several inches of vegetable oil in a heavy bottomed pot until it reaches 375°F. Line a baking sheet with paper towels.
9. Transfer the churro dough to a piping bag fitted with a star tip and carefully pipe about 2 1/2" of dough into the hot oil (use kitchen shears to cut the dough). Do about 3-4 churros at a time so you don't overcrowd the pan.
10. Fry until golden brown and crispy, about 4 minutes. Remove using a slotted spoon and drain on the paper towel lined baking sheet.
11. Immediately sprinkle with the cinnamon sugar to ensure that it sticks. Repeat with the remaining dough.
12. Serve warm with the chocolate sauce and enjoy!