1
To make the sauce, pour the sugar and butter into a saucepan and bring to a gentle boil until the sugar melts, then add the cream and cook until you obtain a smooth sauce, about 2‑3 minutes. Remove from heat, add a pinch of sea salt and the chocolate, and continue stirring 2‑3 minutes, or until fully melted. Keep warm or let cool for later reheating. For the coating, mix sugar with cinnamon and a small pinch of fine sea salt and set aside.
2
For the churros, combine flour, cocoa, baking powder and a large pinch of salt in a bowl. Add the vanilla extract and melted butter, then carefully pour 250‑300 ml of boiling water and whisk until you get a smooth, very thick batter. Let it cool for a few minutes, then pipe the mixture into a pastry bag fitted with a medium star tip.
3
Heat the sunflower oil in a deep fryer according to the manufacturer’s instructions or in a heavy pan, filling it no more than a third full. Heat to 170 °C, or until a cube of bread dropped into the oil browns in about 30 seconds. Pipe 12‑15 cm long strips of dough into the oil, cutting the end with scissors as you go. Fry four‑five strips at a time for about 4 minutes, or until golden and crisp, turning with tongs or a slotted spoon. Remove from the oil and place on a rack. Repeat with the remaining batter. If you plan to reheat later, let cool; otherwise roll the churros in the cinnamon‑sugar mixture and serve immediately with warm chocolate sauce and ice cream. To reheat, spread them on a tray and bake 5‑8 minutes, then roll in the sugar coating. Meanwhile, warm the sauce in a saucepan and serve it separately for dipping.

Source: bbcgoodfood.com

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