Chocolate Churro Bites

Instructions

1. In a medium saucepan, combine water, unsalted butter, 1 tablespoon sugar, and fine sea salt. Bring to a boil over medium heat, stirring to melt butter.
2. Remove from heat and sift the cocoa powder together with the all-purpose flour, then stir into the boiling water mixture until a uniform dough forms that pulls away from the pan sides.
3. Return the pan to low heat and stir constantly for 2 minutes to dry the dough slightly. Remove from heat and cool the dough for 10 minutes.
4. Transfer dough to a mixing bowl. Beat in eggs one at a time, fully incorporating each before adding the next. Stir in pure vanilla extract with the last egg. The dough should be glossy and thick enough to pipe.
5. Heat neutral oil in a deep pot or heavy pan to 375ºF (190ºC). Fit a pastry bag with a large star tip and fill with dough.
6. Pipe 2-inch (5 cm) lengths into the hot oil, cutting each piece with scissors or a knife.
7. Fry in batches for 3–4 minutes until puffed and deep chocolate brown, turning occasionally for even cooking.
8. Remove churro bites with a slotted spoon and drain on paper towels.
9. Mix granulated sugar and ground cinnamon in a bowl. Toss warm churro bites in cinnamon sugar coating evenly.
10. Serve churro bites warm with thick vanilla-infused chocolate ganache for dipping.