1. Fill a deep fryer, deep frying pan or Dutch oven with about 6cm of vegetable oil. Preheat oil to 190 C. Use a candy thermometer to monitor the temperature – it will fluctuate during frying.
2. Combine the 50g sugar with the cinnamon and set aside.
3. In a separate saucepan, combine water, brown sugar, salt and butter and bring to a boil. Once it boils, remove the saucepan from the heat and stir in the flour. Once flour is incorporated, set aside to cool slightly. Mix in the eggs/vanilla mixture and stir till combined.
4. Allow the dough to rest for about ten minutes. Get a pastry bag fitted with a star-tip. When the oil is heated to 190C, start to pipe about a 7 to 8 cm long churro into the oil, using a butter knife or kitchen scissor to disconnect the dough from the star-tip. Place about only 3 to 4 churros in at a time, frying 2 to 3 minutes on each side to get a nice golden brown colour.
5. Remove churros with a slotted spoon or tongs from the oil and place them onto a paper-toweled lined plate to absorb some of the hot frying oil.
6. After a minute or so, roll the churros in the cinnamon-sugar mix to coat.
7. Lastly, but the most important step, create the chocolate sauce. Place the chopped chocolate in a small bowl. Warm the cream in small saucepan just to boiling point. Pour the heavy cream over the chopped chocolate. Let it sit for 1 minute then stir to combine.
Note: Churros are best served warm. The churro dough can be made in advance but stored in the refrigerator before ready to use. If you would like to make creative designs such as a heart or circle shape, place baking paper on cookie sheet and pipe your creations onto the paper. Place a few drops of water on the baking sheet first then place the paper on top to stop the baking paper from moving while you pipe the shape. Place the churro shape into the freezer for 20 minutes and then fry in hot oil.