To prepare churros, heat water in a pot, add butter and let it melt.

Meanwhile, add flour with salt in a bowl and mix well.

Once the butter has melted, turn off the heat and add the flour mix. Knead with a wooden spoon until a thick batter like dough is formed.

Fill the dough into a piping bag with a star nozzle and refrigerate for 20 minutes.

While the dough is chilling, in a heavy bottomed pot, add double cream and bring to a boil on medium heat. Add vanilla extract and cinnamon powder, mix well and reduce the heat to low.

Add dark chocolate to the cream and mix well until the chocolate melts. Remove from heat, transfer into a serving bowl and keep warm.

Heat oil for deep frying in a pan, take out the piping bag and start piping the dough out, around 4 inches long, straight into the oil and cut the end using scissors. Stir the churros occasionally and cook until golden brown.

Repeat the process with all the dough.

Once cooked, drain them on a paper towel, add caster sugar and cinnamon in a plate and coat the churros with cinnamon-sugar mix nicely.

Arrange the coated churros in a serving platter along with warm chocolate sauce and serve immediately.

Note: Vanillla pod can be used in place of vanilla extract. Cinnamon stick is a good substitute for cinnamon powder.