For the Churros:

• 1 cup (250 ml) water
• 2 tbsp (30 g) unsalted butter
• 1 tbsp (15 g) sugar
• ¼ tsp salt
• 1 cup (125 g) all-purpose flour
• 2 large eggs
• Oil for frying

     For the Coating:

• ½ cup (100 g) sugar
• 1 tsp ground cinnamon

     For the Chocolate Sauce:

• 150 g dark chocolate (chips)
• 1 cup (250 ml) milk
• ½ cup (125 ml) heavy cream
• 2 tbsp sugar (optional, adjust to taste)

• In a saucepan, combine water, butter, sugar, and salt. Heat until the butter melts and the mixture simmers.
• Reduce heat to low, add flour, and stir vigorously with a wooden spoon until the dough forms a smooth ball (about 2 minutes).
• Remove from heat and let the dough cool for 5-7 minutes.
• Add eggs one at a time, mixing well after each addition until the dough is smooth and pipeable.
• Transfer the dough to a piping bag fitted with a star-shaped nozzle.
• Heat oil in a deep pan on moderately low flame.
• Pipe 4–5-inch strips of dough directly into the hot oil, cutting with scissors. Fry until golden brown (2-3 minutes per side).
• Remove and drain on paper towels.
• Mix sugar and cinnamon in a shallow dish.
• Roll the warm churros in the mixture until coated.
• Heat milk and cream in a small saucepan until warm (do not boil).
• Add chocolate chips and stir until melted and smooth.
• Sweeten with sugar if desired.
• Serve churros warm with the chocolate sauce for dipping.