• In a medium bowl whisk sugar and cinnamon together and set aside until ready to use.
  

Prepare the dough.

• In a medium saucepan add water, olive oil, sugar and salt. Place over medium-low heat and bring to a boil.
  
• Remove from heat and stir in vanilla extract. Add flour and baking powder and stir until well combined and smooth.
  
• Transfer the dough into a cloth pastry bag fitted with a ½ inch (1cm) star tip ( I used 6B).
  
• In a medium pan heat oil over medium-high heat until hot, or until reaches 350°F (180°C).
  
• Pipe about 4-5 inch (10-13cm) strips of dough into the hot oil.
  
• Fry until golden brown and crisp, for about 4-5 minutes. Flip if necessary and separate churros in case they tend to stick one to another. Don’t pipe too many churros at once, work in batches of 4 or 5.
  
• Transfer to paper towels to drain.
  
• Repeat with the remaining dough.
  
• Roll the churros in the sugar cinnamon mixture and place on a serving platter.
  

Prepare the chocolate dipping sauce.

• Place chocolate and cream into a heatproof bowl and melt over bain-marie. Transfer to a serving dish.
  
• Serve churros with chocolate dipping sauce and enjoy!