Churros with thick hot chocolate

Ingredients

• 250 ml water
• 50 g butter
• 1 pinch of salt
• 150 g all-purpose flour
• 2 eggs
• Neutral oil for frying
• 100 g sugar + 1 tbsp cinnamon, mixed
• 200 g dark chocolate, chopped
• 250 ml whole milk
• 1 tsp cornstarch

Instructions

1. Bring the water, butter and salt to a boil. Off the heat, add the flour all at once and stir hard into a smooth ball.
2. Let cool 5 minutes, then beat in the eggs one at a time until glossy. Load into a piping bag with a star tip.
3. Heat 4 cm of oil to 180°C (350°F). Pipe 10 cm lengths straight into the oil, cutting with scissors.
4. Fry 2–3 minutes per side until deep golden. Drain, then roll immediately in cinnamon sugar.
5. For the chocolate: whisk the cornstarch into cold milk, heat gently, then melt in the chocolate, stirring until thick enough to coat a spoon.
6. Serve the churros hot, chocolate on the side, no forks required.