1 cup water
2 1/2 tablespoons castor sugar
1/2 teaspoon salt
1 tablespoon vegetable oil
1 cup all-purpose flour
Oil for frying
1/4 cup castor sugar
1/2 teaspoon ground cinnamon
A bar of cooking chocolate
In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 1 tablespoon vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball. Let it rest for 5 minutes.
Mix 1/4 cup sugar and ground cinnamon together and set aside.
Make the chocolate sauce. Break the chocolate bar in smallish pieces and put in a microwave bowl. Keep an eye on it while it’s melting or else it might burn. Alternatively, melt the chocolate using a double boiler.
Make small balls out of the dough and wrap each of them around the two skewers in the shape of sausages. This will make a narrow hole inside for the chocolate filling. Gently slide off the skewers and close the holes on both ends.
Fill a large, heavy bottomed saucepan with oil for frying (it should be about one-third full). Heat the oil. Place the rolls of dough into the hot oil. Be careful not to cook more than three at any one time, or they will all stick together. Fry for about 3 to 4 minutes until crispy and golden. Do not mess with them until they are ready to be turned. Drain on kitchen paper.
Roll drained churros in the cinnamon sugar mixture.
Gently slice off one end of the churros. Use a skewer to carefully pierce and widen the narrow hole. Pour the chocolate sauce slowly inside each churro. Make sure it reaches till the bottom. Spread the excess sauce around the top of the churros.