Make the chocolate sauce

• Heat the heavy cream in a small saucepan until just simmering.
• Pour over the chopped dark chocolate and stir until smooth and glossy.

Make the churro dough

• Bring the water and butter to a boil in a saucepan until the butter melts.
• Add the flour all at once and stir vigorously until a smooth ball forms.
• Remove from the heat, let cool slightly, then beat in the eggs one at a time until the dough is thick and glossy.

Pipe the churros

• Transfer the dough to a piping bag fitted with a star nozzle.
• Pipe strips of dough onto a tray or directly into the hot oil.

Fry the churros

• Heat the frying oil to about 180 °C.
• Fry the churros in batches until golden brown and crisp on all sides.
• Drain on paper towels.

Serve

• Serve the warm churros with the chocolate dipping sauce.