1 cup water
1/2 cup butter
1/4 tsp salt
1 cup all purpose flour
3 large eggs
vegetable oil, for frying

Chocolate Sauce
1 tbsp cornstarch
2 cups milk
1/2 cup semisweet chocolate (chocolate chips)
1/4 cup sugar

In a medium saucepan, combine butter and water and bring to a boil. When mixture is boiling, add in flour all at once and stir vigorously with a wooden spoon until the dough comes together. Continue to stir and cook the dough for about 1 minute. Transfer to a large mixing bowl or to the bowl of an electric stand mixer. Turn the mixer on medium-high. Beat in the eggs one at a time, waiting until each has been well incorporated before adding the next. Batter may look wet before it comes together, but keep mixing and a smooth dough will form.

Transfer dough to a pastry bag fitted with a medium or large star tip.

Pour about 2-inches of oil into a deep saucepan. Bring the oil to about 365F.

Meanwhile, prepare the chocolate sauce.

Whisk together the cornstarch and milk. Add mixture, along with chocolate and sugar, to a small saucepan. Bring just to boil, whisking occasionally, and cook until sauce has thickened. Remove from heat.

Pipe 5 to 6-inch pieces of churro dough into the hot oil and cook until golden brown, then flip and cook until golden on the second side (about 5-6 minutes total). Remove from oil and set on some paper towels to drain, then dust with sugar.
Serve churros with small cups of chocolate sauce.

Capital Newspost