Churros with Chocolate Sauce

1: In a small saucepan, combine butter or margarine, water, and sugar. Bring to a boil then add the vanilla and mix it in. Turn off the heat, then add salt and flour. Using a spatula or wooden spoon, mix until texture thickens. Let it cool for 10-15 minutes.

2: Using an electric hand mixer, add 1 egg at a time until a soft, thick, and sticky batter forms.

3: Transfer about half into a piping bag fitted with a large star shape end (can be a ziploc bag as well). You will add to the piping bag as you go.

4: Heat a pot of oil to 360-375°F. Pipe the batter straight into the oil. Cut it as short or as long as you want.

5: Drain the churros on paper towels. Toss in white sugar (you can add cinnamon to your sugar if you’d like).

6: For the chocolate sauce, in a small saucepan, bring heavy cream to a light boil. Turn off the heat and whisk in the chocolate until melted through and combined.