In a pot, add the water, butter, sugar and salt. Place this onto medium heat and heat until all the butter has melted and the mixture comes to a boil.

Take this off the heat and add the flour. Mix until you get a smooth dough.

Place this back onto medium heat and keep heating the dough, whiles mixing, for 2 minutes. Now take it off, add the dough into a large bowl and leave this to cool for 10 minutes.

After 10 minutes, add the egg and mix until you get a smooth dough. Add this into a piping bag fitted with a medium sized star tip.

Cut squares of baking paper and then pipe your heart shaped churros onto these. Leave these aside until you're ready to fry them.

In a pot, heat some flavourless oil up. You want the oil to be between 180c - 190c.

Once the oil is ready, you can start frying the churros. The easiest way to add them into the oil is by picking up one of the squares of baking paper and placing this into the oil. After a few seconds the churro will have separated from the baking paper. Use tongs to get the baking paper out of the oil.

Fry until the churros are a deep golden brown colour on both sides. Once fried, leave them on a wire rack.

In a bowl, mix together the sugar and ground cinnamon.

Whiles your churros are still warm, coat them with this sugar.

In a bowl or jug, add the chocolate and the double cream. Heat this in your microwave for 30 seconds, then take it out and stir.

Now place it back in the microwave for 15 seconds this time, then give it a stir again. Keep repeating this until the chocolate has melted and you get a smooth ganache.

Now you can dip your churros into this and enjoy!