Ingredients
1/2 teaspoon salt
1 tablespoon sugar + more for dusting
1 teaspoon extra virgin olive oil
1 1/2 cup all purpose flour
1 teaspoon baking powder
oil for frying
Chocolate sauce:
1/2 cup heavy cream
4 oz (3/4 cup) dark chocolate, chopped (or morsels)
Method
In a small saucepan over medium heat, whisk together the water, salt, sugar, and olive oil. Bring the mixture to a boil then remove it from the heat. Stir in the flour and baking powder, mixing with a wooden spoon until it forms a ball.
Heat about 2 inches of oil in a heavy-bottomed pot over medium-high heat until the oil reaches 375ºF.
Transfer the dough to a cloth pastry bag or heavy-duty plastic bag fitted with a large star tip.
Squeeze a 5-6 inch strip of dough into the hot oil. Repeat, frying 3 or 4 strips at a time. Fry the churros, turning them once, until golden brown and crisp, about 2 minutes per side. Transfer the cooked churros to a plate lined with paper towels to drain.
Roll churros in the more sugar. Serve
To make the chocolate for dunking: Heat heavy cream, add chocolate, and let it sit for 1 minute then stir to combine.