Perfect Homemade Churros with Silky Chocolate Sauce

In a medium saucepan, combine water, butter, sugar, and salt over medium heat.

Bring to a boil, then reduce the heat and add flour all at once.

Stir vigorously with a wooden spoon until the mixture pulls away from the pan and forms a smooth dough ball.

Remove from heat and let cool for 5 minutes.

Add the egg and vanilla extract to the slightly cooled dough.

Mix until fully incorporated. (The dough will look separated at first, but keep mixing— it will come together into a smooth, pipeable dough.)

Once smooth and glossy, transfer the dough to a piping bag fitted with a large star tip (e.g. Ateco 847).

Heat vegetable oil in a deep pot to 350°F (175°C). Use a candy or frying thermometer to monitor temperature.

Pipe 5-inch strips of dough directly into the oil, cutting ends with scissors.

Fry for 5 minutes per churro, turning halfway through until golden brown and crispy.

Remove with a slotted spoon and drain on paper towels.

Mix sugar and cinnamon in a shallow bowl.

Roll the warm churros in the mixture until fully coated.

In a small saucepan, heat heavy cream over medium heat until edges begin to bubble (do not boil).

Pour the hot cream over the chopped chocolate in a bowl.

Let sit for 30 seconds, then stir until smooth, rich, and glossy.

Serve churros warm with a side of rich chocolate sauce. Perfect for parties, desserts, or indulgent weekend treats!