Heat the cream in a small saucepan until just simmering — do not boil. Pour over the chopped chocolate and salt in a heatproof bowl. Let sit 1 minute without stirring, then stir from the center out until silky smooth. Set aside.

In a 2-quart saucepan, combine the vegetable oil, 1 tbsp sugar, ½ tsp salt, and 1 cup water. Set over high heat and bring to a boil, stirring occasionally.

Remove from heat. Add the flour all at once — have your wooden spoon ready. Stir hard and fast until the mixture forms a thick, smooth ball. Let it cool in the pan.

Transfer the dough to a cookie press, or roll by hand into 4–5 inch ropes, about finger-width. Have them all shaped and ready before the oil comes to temp.

Mix the ⅔ cup sugar with the ½ tsp cinnamon in a shallow dish — a tortilla warmer works great. Heat peanut oil to 375°F in a cast-iron pot, 1 inch deep. Yes, 375°. You can do it.

Drop one churro in and turn occasionally. It should reach deep brown in 2–3 minutes. Remove, drain on a paper towel, let it cool a minute, then check the inside — cooked through, not chewy or gooey. Adjust oil temperature if needed before frying the rest.

Fry 4–5 churros at a time, turning occasionally. These churros are not great at consciously uncoupling — separate them with your tongs as needed. This recipe makes 12–16, depending on how skinny your fingers are. Roll each one immediately in the cinnamon sugar while hot. Serve warm and enjoy them while they last.