Churro Bites with Chocolate-Chili Dipping Sauce

In a medium saucepan, combine 1 cup water, butter, 1 tablespoon granulated sugar, and salt. Bring to a rolling boil over medium-high heat.

Remove the saucepan from heat and immediately stir in the flour until a ball of dough forms. Return to low heat and cook, stirring constantly, for 1 minute to dry out the dough slightly.

Transfer the dough to a mixing bowl and let cool for 5 minutes. Add the egg and beat until fully incorporated and the dough is smooth.

Heat vegetable oil in a deep skillet or pot over medium-high heat until it reaches 350°F/175°C. While the oil heats, combine 1/2 cup granulated sugar and ground cinnamon in a shallow dish for the coating.

Carefully spoon the churro dough into a piping bag fitted with a star tip. Pipe 1-inch pieces of dough directly into the hot oil, cutting with kitchen shears. Fry for 2-3 minutes, turning occasionally, until golden brown and cooked through. Do not overcrowd the pan; fry in batches.

Remove churro bites with a slotted spoon and immediately toss them in the cinnamon sugar mixture until evenly coated. Place on a wire rack.

For the dipping sauce, combine dark chocolate chips, heavy cream, and chili powder in a microwave-safe bowl. Microwave on high for 30 seconds, then stir. Continue microwaving in 15-second intervals, stirring after each, until smooth and melted.

Serve the warm churro bites immediately with the chocolate-chili dipping sauce.