• Heat 1-2 inches vegetable oil in a deep skillet over medium high heat.
• In a separate large saucepan, heat water, butter, sugar, and salt. Bring to a boil and then reduce heat to low.
• Stir in the flour and stir constantly until combined and mostly smooth. Turn off heat.
• Pour flour mixture into a stand mixer and allow to sit/cool for 2-3 minutes.
• Add egg and vanilla and mix on high until smooth.
• Transfer mixture to a piping bag with a star tip.
• For the coating whisk together ½ cup sugar and cinnamon in a shallow dish, set aside.
• Once the oil heats to 175°C (350°F) (use a candy thermometer), you're ready to pipe the mixture in to make the churros!
• Carefully pipe a 5-6 inch length into the oil, using a sharp knife or scissors to cut off from the star tip.
• Allow to fry 2minutes per side, or until golden brown. Transfer to a paper towel lined plate.
• Allow to dry for about 1 minute, then roll in the cinnamon/sugar mixture.
• Repeat with the rest of the dough, frying 3 at a time.

To Make the Chocolate Sauce

• Place the chopped chocolate in the bottom of a heat safe bowl.
• Heat the heavy cream over medium high heat until starting to bubble. Pour the cream over the chocolate and stir to combine/melt the chocolate.
• Serve with the warm churros.