Make the Coating:

• In a shallow bowl, mix sugar and cinnamon. Set aside.

Make the Churros:

• In a saucepan over medium heat, combine water, sugar, salt, and vegetable oil. Bring to a boil, then remove from heat.
• Stir in flour until the mixture forms a smooth ball.

Fry the Churros:

• Heat 3-4 inches of vegetable oil in a large pot to 375°F. Line a plate with paper towels.
• Transfer the dough to a pastry bag fitted with a star tip. Pipe dough into the hot oil, about 4 inches long, and cut it off with scissors.
• Fry for 2-3 minutes, or until golden brown and cooked through.
• Remove the churros with a slotted spoon and drain on paper towels. Roll them in the cinnamon-sugar mixture.

Make the Chocolate Sauce:

• Place chopped chocolate in a bowl.
• Warm heavy cream in a small saucepan (don’t boil).
• Pour the warm cream over the chocolate and let it sit for 1 minute, then stir until smooth.

Serve:

• Serve the churros warm with the chocolate sauce for dipping.