Combine the sugar and cinnamon together in a pie dish or wide mixing bowl.

Add all the ingredients to a large, microwave-safe bowl and microwave on high, for 20 seconds at a time, mixing well between each interval until smooth. Allow to cool slightly before pouring on top of some desserts. Goes nicely on top of ice-cream when it's warm.

To thin out your sauce for things like drizzling on cupcake and cakes, simply microwave for 10 seconds at a time, stirring between each interval until it’s thin enough to drizzle.

To make the chocolate sauce over a double boiler, simply add the ingredients to a large heatproof bowl. Place the bowl on top of a pot of gently simmering water making the sure the bottom of the bowl is not touching the water. Stir until melted. Take off the heat and allow to cool completely.

Begin preheating your oil on medium heat. It will need to reach 180C / 360F before you cook the churros. Too hot and the churros will burn on the outside and stay raw on the inside. Too low a heat and the churros will soak in all the oil. The best way to determine the temperature is by using an oil or candy thermometer.

Add the flour, baking powder and salt to a medium sized mixing bowl and whisk to combine.

Add the water and butter into a saucepan and bring to a gentle boil. Once boiled, add the dry ingredients in and mix until uniform dough forms. Take care not to overmix.

Allow to cool for 5 minutes at room temperature before adding a whole egg. Mix using a spatula or wooden spoon. The mixture will resemble a thick gummy batter that is soft enough to pipe and slightly sticky.

Add the dough to a piping bag fitted with a medium sized open star tip.

When the oil has reached the correct temperature, pipe 4 - 5-inch logs into the oil. Cook only 2-3 churros at a time so the oil temperature doesn’t drop too much. I had a fairly large pot so I could fit about 5 churros in mine.

Cook about 4 minutes or until golden in color and crispy on the outside. Repeat this until all the batter is made. You’ll get about 10-12 churros.

Finish by rolling around in the cinnamon sugar and serve hot with chocolate dipping sauce.