Churros with Chocolate Sauce

Crispy on the outside, pillowy within, and dusted with cinnamon sugar—churros are pure joy on a stick, and Mexico's gift to dessert lovers everywhere. Pair them with rich chocolate sauce for dunking, and you've got a finale that feels both homey and indulgent.

Ingredients:

• 1 cup water
• 2½ tablespoons sugar, plus more for coating
• ½ teaspoon salt
• 1 cup all-purpose flour
• Oil for frying (vegetable or canola)
• 1 teaspoon ground cinnamon
• 4 oz dark chocolate, chopped
• ¼ cup heavy cream

Method:

1. Bring water, sugar, and salt to a boil in a saucepan. Remove from heat, stir in flour until a thick dough forms.
2. Heat ½ inch of oil in a deep skillet to 375°F. Transfer dough to a piping bag fitted with a large star tip.
3. Pipe 4-inch strips of dough directly into hot oil (use scissors to cut). Fry 1–2 minutes per side until golden brown. Transfer to paper towels.
4. Mix cinnamon with ¼ cup sugar. Toss warm churros in the mixture until coated.
5. For sauce: heat cream gently, pour over chocolate, let sit 1 minute, then stir until silky.
6. Serve churros warm with chocolate sauce for dunking.

Chef's tip: Keep your chocolate sauce warm in a small bowl while frying—cold sauce and warm churros are a textural mismatch. If the sauce thickens, warm it gently over low heat or with a splash of cream.