Combine water, butter, sugar, and salt in a medium saucepan and bring to a boil over medium-high heat, stirring occasionally until the butter is fully melted. Remove from heat and immediately stir in the flour until a shaggy dough forms. Return the pot to medium heat and cook the dough for 2 minutes, stirring constantly to help evaporate moisture and develop structure—this creates a firmer dough that pipes better. Transfer the dough to a bowl and let it cool for about 10 minutes until it's comfortable to handle but still warm, which makes it easier to work with.

Add the room temperature egg and vanilla extract to the cooled dough from Step 1, stirring vigorously until fully incorporated and smooth. Transfer the dough to a piping bag fitted with a large star tip (or heart-shaped tip if you have one). Line a baking sheet or cutting board with parchment paper and cut it into individual squares—this makes it easier to carefully transfer each churro to the hot oil. Pipe heart-shaped churros directly onto the paper squares, leaving about 1 inch between each one.

While the dough cools in Step 1, combine sugar and cinnamon in a shallow bowl and mix well. Set this aside near your frying station so it's ready to coat the warm churros immediately after they come out of the oil. I like to use a shallow bowl rather than a plate because it makes it easier to coat all sides evenly.

Heat oil in a deep saucepan or heavy-bottomed pot to 180°C-190°C (356°F-374°F), using a thermometer to monitor the temperature carefully. Working in small batches to avoid crowding, gently slide each parchment square into the oil and use tongs or a slotted spoon to carefully lift away the paper once the churro floats. Fry for 2-3 minutes per side until golden brown and crispy, turning occasionally for even cooking. Transfer the fried churros to a wire rack or paper towel-lined plate to drain.

While the churros are still warm from Step 4, toss them gently in the cinnamon sugar mixture until fully coated on all sides. Meanwhile, combine the chocolate and heavy cream in a microwave-safe bowl. Microwave for 30 seconds, then stir—if not fully melted, continue microwaving in 15-second intervals and stirring between each one until you have a smooth, glossy sauce. I find that high-quality chocolate like Ghirardelli melts more evenly and creates a silkier sauce than lower-grade brands.

Arrange the warm cinnamon-sugar coated churros on a serving plate. Add a pinch of cayenne pepper to the chocolate sauce for a subtle heat that complements the sweetness, then pour it into a serving bowl or drizzle it over the churros. Serve immediately while the churros are still warm and crispy for the best texture and flavor.