Crack 2–3 large eggs per serving into a Mixing Bowl. Add a pinch of salt and a few grinds of black pepper. Whisk until fully combined — no white streaks. Optional: add 1–2 tbsp milk (richer) or water (lighter) per serving. Use a nonstick or well-seasoned carbon steel pan. Have a Rubber Spatula or Wooden Spoon ready before the pan goes on heat.

Add ½ tbsp unsalted butter to a Skillet. For creamy curds, use medium-low or low heat. For firmer eggs in less time, use medium — no higher. Once butter melts and coats the pan, pour in your whisked eggs. Let sit undisturbed 20–30 seconds until edges just begin to set. Using a Spatula, pull eggs in slow, sweeping strokes — lift and fold rather than stir constantly. This builds larger, softer curds. More frequent stirring gives smaller, more uniform curds. Total cook time: 3–6 minutes. Low heat = 5–6 min, creamiest result. Medium heat = 3–4 min, slightly firmer. Remove when almost no liquid egg remains but the surface still looks slightly wet and shiny.

In a Saucepan over medium-low heat, warm the 1 ½ cups whole milk and 1 tbsp granulated sugar together until steaming. Add the chopped 6 oz dark chocolate 60–70% cacao, roughly chopped and whisk continuously until fully melted and smooth. Stir in the 1 tbsp cornstarch dissolved in 2 tbsp cold milk slurry (1 tablespoon 1 tbsp cornstarch dissolved in 2 tbsp cold milk dissolved in 2 tablespoons 1 ½ cups whole milk) and continue to whisk over medium heat for 2–3 minutes until the 6 oz dark chocolate 60–70% cacao, roughly chopped thickens to a dippable, pudding-like consistency. Stir in the ½ tsp pure vanilla extract, then reduce heat to the lowest setting to keep warm while you fry the churros.

Pour the 4 cups vegetable oil for deep frying into a Saucepan to a depth of about 3 inches. Heat over medium-high heat until it reaches 360–375°F on a Meat Thermometer. Meanwhile, mix the ½ cup 1 tbsp granulated sugar and 1 tsp ground cinnamon together in a shallow Mixing Bowl and set aside. Transfer the churro dough to a Decorating Bags fitted with a Decorating Tip (Large). Once the 4 cups vegetable oil for deep frying is at temperature, carefully pipe 4–5 inch lengths of dough directly into the hot 4 cups vegetable oil for deep frying, snipping with scissors. Fry in batches of 3–4 churros for 3–4 minutes per side, turning once, until deep golden and crispy. Remove with a slotted spoon and drain briefly on paper towels.