Churros con Chocolate Breakfast Style

Make the chocolate sauce first: whisk 1 tbsp cornstarch into 2 tablespoons of cold whole milk until smooth. Heat the remaining 1 cup whole milk and 2 tbsp granulated sugar in a small saucepan over medium heat until steaming. Add 4 oz finely chopped dark chocolate (60 to 70 percent cacao), chopped and stir until melted. Pour in the cornstarch slurry and cook, stirring constantly, for 2 to 3 minutes until thickened to a pudding-like consistency. Remove from heat and keep warm.

Combine 1 cup water, 1/4 cup unsalted butter, and 1/2 tsp kosher salt in a medium saucepan over medium heat. Bring to a boil.

Add all of 1 cup all-purpose flour at once and stir vigorously with a wooden spoon until the dough pulls away from the sides and forms a smooth ball, about 2 minutes. Remove from heat and let cool for 5 minutes.

Beat in 2 large eggs one at a time, mixing thoroughly after each addition, until the dough is smooth and glossy and falls off the spoon in a thick ribbon.

Transfer the dough to a piping bag fitted with a large star tip. Heat 4 cups vegetable oil (for frying) in a deep pot or Dutch oven over medium-high heat until it reaches 375°F (190°C).

Pipe 4- to 5-inch lengths of dough directly into the hot oil, cutting with scissors or a knife. Fry in batches of 4 to 5 without crowding for 3 to 4 minutes, turning once, until deep golden and crispy.

Remove with a slotted spoon and drain briefly on paper towels, then immediately roll in 1/4 cup granulated sugar mixed with ground cinnamon while still hot.

Serve the churros at once with the warm dark chocolate (60 to 70 percent cacao), chopped sauce for dipping.