Pour half a cup of water into a pan. Add the butter, sugar and salt. Heat until the butter melts.

Take the pan off the heat, dump the flour all at once and mix with a wooden spoon to combine.

Put the pan on the stove and, over medium heat, cook the dough with constant stirring until it pulls away from the sides of the pan.

Transfer to a mixing bowl and beat for about a minute to cool the mixture.

Add the eggs, one at a time, mixing after each addition. You should have a soft and sticky dough.

Dump the chopped chocolate into a bowl.

In a sauce pan, heat the milk to barely simmering and pour over the chocolate.

Stir until the chocolate melts.

In a wide frying pan, heat enough cooking oil to reach a depth of at least three inches.

Spoon the prepared choux pastry into a piping bag fitted with a large star tip. Press to remove air pockets. Don’t panic if the pâte à choux doesn’t fit into the piping bag. You will refill the piping bag later.

Pipe the dough directly into the hot oil in an unbroken spiral (see notes after the recipe). Cook the dough in the hot oil until golden brown and crisp outside.

Flip the whole thing over halfway through the frying.The second way is to pipe the dough

The churros are done when they are browned and crisp. Drain the fried churros on a rack.

Refill the piping bag and pipe into the oil once more. Repeat until all the pâte à choux has been cooked.

If you cooked your churros in a spiral, cut into three-to-four-inch sticks.

Place the cut churros on a plate.

Half-fill small cups with the chocolate sauce, and arrange beside the churros.