Some links are affiliate links, which means I may earn a small commission at no extra cost to you.br ---br br For the Chocolate Sauce:br About 50g (2 oz) of chocolatebr 25g (2 tbsp) of sugarbr ½ cup (120 ml) of milkbr 4g (1 tsp) of cornstarchbr 2 tbsp (10 ml) of waterbr br For the Churros:br a little less than 1 cup (220 ml) of waterbr 3 tbsp (70g) of sugarbr ½ tsp (3g) of saltbr 55g (2 oz) of butterbr 1 cup + 2 tbsp (160g) of flourbr 2 eggsbr br Tips:br It’s best to use a pot with a thick bottom for cooking.br br For even tastier churros, let the dough rest in the fridge overnight. But if you're in a rush, they’ll still be delicious if you make them right away.br br Gradually add the eggs to the dough—don’t throw them all in at once!br br Use a French star tip with a diameter of up to 10 mm (0.4 inches) for piping.br br Make sure the oil in your pan is hot before adding the churros.