Chocolate and churros

Method

1. Break the chocolate into pieces and heat gently in a small pan with the syrup and cream, stirring now and then, until mixed. Keep warm.
2. For the churros, heat 250ml water and the butter in a non-stick pan until boiling vigorously. Tip in the salt and flour, then beat for 2-3 minutes until the mixture thickens and forms a ball. Remove from the heat and gradually beat in the eggs to make a smooth, thick batter.
3. Heat 5-8cm oil in a deep pan or wok. The oil should reach 180°C on a thermometer (when a cube of bread turns golden in 15 seconds). While it heats, mix the cinnamon and sugar on a large plate.
4. Spoon the batter into a piping bag fitted with a large star-shaped nozzle. Carefully pipe the mixture directly into the pan, cutting it off at the nozzle with a knife to give roughly 12cm lengths. Cook for 2 minutes on each side until cooked through and golden, then remove with a slotted spoon and drain on kitchen paper.
5. While still warm, roll the churros in the cinnamon sugar. Pour the chocolate into small cups or dipping bowls and serve.