Churros con Chocolate

Instructions

1. 1 Make the chocolate first: whisk cornstarch with a splash of cold milk until smooth. Heat remaining milk with sugar until simmering. Add chopped dark chocolate and stir until melted. Pour in the cornstarch mixture, whisking constantly. Cook for 3-4 minutes until very thick and glossy. Keep warm.
2. 2 For the churros: bring water, butter, sugar, and salt to a rolling boil in a saucepan. Remove from heat and add all the flour at once, stirring vigorously with a wooden spoon until the dough forms a smooth ball and pulls away from the sides.
3. 3 Let cool for 2 minutes, then beat in the egg until fully incorporated and the dough is smooth and pipeable.
4. 4 Fill a piping bag fitted with a large star tip (1.5cm) with the churro dough.
5. 5 Heat oil to 190C (375F) in a deep pan. Pipe 12-15cm lengths of dough directly into the hot oil, cutting with scissors. Fry 4-5 at a time for 3-4 minutes, turning once, until deeply golden and crispy all over.
6. 6 Drain on paper towels for 30 seconds, then immediately roll in the cinnamon sugar mixture while still hot so it adheres.
7. 7 Serve the churros immediately alongside a cup of the thick hot chocolate for dunking. The churros should be crispy outside, soft and airy inside, and the chocolate should be thick enough to coat them generously.