Churros with chocolate dipping sauce

Heat a saucepan on high. Add the water and butter, add salt, and bring to a boil.

Add the flour, reduce to low heat and stir vigorously until it forms a ball.

Keep stirring off the heat to let it cool before adding the eggs, then beat in three eggs.

Fill a big pot with oil two inches deep and heat it.

Mix the sugar and cinnamon on a plate.

Fit a star-shaped nozzle into a piping bag (a Ziploc bag with the end cut off) and fill with the dough.

Without a thermometer, test the oil by dipping in a wooden spoon: if bubbles surround it, the oil is ready.

Squeeze four-inch strips into the oil and fry two minutes per side.

For the dipping sauce, mix the cornstarch into a cup of milk. In a saucepan over low-medium heat add the chocolate and milk, then the other cup of milk and sugar, and wait for it to thicken.

Roll the churros in the cinnamon sugar and serve with the sauce.