Start by adding the water, sunflower oil, sea salt, and caster sugar into a saucepan. Bring it to a rolling boil over medium heat. Once boiling, remove the pan from heat, and quickly mix in the all-purpose flour. Stir until the mixture forms a dough. Allow it to cool slightly. This step requires a bit of patience, but trust me, it’s worth it.

Once the dough has cooled enough to handle, transfer it to a piping bag fitted with a star tip. If you don’t have a piping bag, a plastic sandwich bag with the corner cut off works too. Heat oil in a deep pan to 375°F (190°C). Pipe out strips of dough directly into the hot oil, cutting them with scissors to your desired length. Fry until they turn golden brown on all sides, usually about 2-3 minutes.

Using a slotted spoon, remove the churros from the oil and let them drain on a paper towel. While they are still hot, combine the granulated sugar, cinnamon, and nutmeg in a shallow dish. Roll the churros in this mixture until they are evenly coated. This step is crucial; it adds that coveted crunch.

Now it’s time for the star of the show: the chocolate sauce. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove it from heat and add the chopped dark chocolate and corn syrup. Stir until smooth. This sauce is rich and shiny, perfect for dipping.

Arrange the churros on a platter with a small bowl of chocolate sauce in the center. Encourage everyone to dig in. Watch as your friends and family savor each bite, dipping their churros into the sauce, and watch the smiles spread across their faces.