How to make it

1. Make the dough.. Bring the water, butter and salt to a boil in the saucepan. Stir in the flour all at once and keep stirring for about 1 minute until it forms a smooth ball that pulls away from the sides. Take it off the heat.
2. Add the eggs.. Let it cool 5 minutes, then beat in the eggs one at a time — it will look lumpy before it comes together. Stir in the vanilla. The dough should be thick and shiny.
3. Heat the oil.. Pour oil 2 inches deep in the pot and heat over medium-high until a tiny bit of dough sizzles right away — about 350°F. Mix the sugar and cinnamon in a shallow bowl.
4. Pipe and fry.. Spoon the dough into the piping bag. Squeeze 2-inch pieces into the hot oil, snipping with scissors. Fry small batches for 3–4 minutes, turning, until deep golden.
5. Coat them warm.. Drain on paper towels for a minute, then roll in the cinnamon sugar while still warm.
6. Make the chocolate sauce.. Heat the cream until steaming, pour over the chocolate chips in a bowl, wait 2 minutes, then stir until smooth and glossy. Serve warm with the churro bites.