The Fox Viewer

1. In a medium saucepan, combine the water, sugar, salt, and vegetable oil. Bring the mixture to a boil over medium heat.

2. Remove the saucepan from the heat and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a ball of dough and pulls away from the sides of the pan.

3. Transfer the dough to a piping bag fitted with a star-shaped tip.

4. Heat vegetable oil in a large, deep saucepan or pot to 180°C (350°F).

5. Pipe 10-12cm (4-5 inch) strips of dough directly into the hot oil, using scissors to cut the dough as needed. Fry the churros until golden brown and crispy, about 2-3 minutes per side. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.

6. In a shallow dish, mix together the granulated sugar and ground cinnamon for the coating. Roll the warm churros in the cinnamon sugar mixture until evenly coated.

7. To make the chocolate dipping sauce, place the chopped dark chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream and butter over medium heat until it just begins to simmer. Pour the hot cream mixture over the chopped chocolate and let it sit for 1-2 minutes. Add the vanilla extract and stir until the chocolate is completely melted and the sauce is smooth and glossy.

8. Serve the cinnamon sugar-coated churros warm with the chocolate dipping sauce on the side.

9. Dip, bite, and indulge in the heavenly combination of crispy churros and decadent chocolate sauce.

10. Enjoy these Cinnamon Sugar Churros with Chocolate Dipping Sauce as a delightful dessert that's perfect for sharing with friends and family or treating yourself to a moment of sweet bliss.