Churros with Chocolate Sauce Inspired by Spain

In a saucepan, combine the water, milk, butter, sugar, and salt. Bring the mixture to a boil over high heat.

Once boiling, reduce the heat to the lowest setting and add all the flour at once. Stir vigorously with a spatula until all lumps are eliminated and the dough cooks slightly.

Transfer the dough to a clean surface and begin kneading it with the spatula due to the heat. When it is cool enough, work it with your hands until you have a smooth dough, removing any residual flour. Let the dough cool completely.

To shape the churros without a specialized pastry tip, separate small pieces of dough, roll them into logs, and then braid them. Trim off any excess ends.

Heat oil in a deep skillet. Fry the shaped churros in hot oil until they are deeply golden brown. Remove them and place them on paper towels to drain excess grease.

While the churros are hot, mix one cup of sugar with cinnamon to taste and toss the churros in this mixture, setting them aside.

Prepare the sauce: melt the dark chocolate (over a double boiler or in the microwave, stirring every 30 seconds) and incorporate the heavy cream until smooth.

Add the chocolate liqueur (or another of your choice, optional) to the chocolate and heavy cream mixture, stirring well until you achieve a smooth and delicious sauce of the desired consistency.

Assemble the dessert by arranging the churros in a serving dish (suggestion: a decorative cage) and serve the chocolate sauce separately in a small dipping bowl.