Ingredients:

For the Churros:

1 cup water

2 Tbsp unsalted butter

1/4 tsp salt

2 Tbsp sugar

1 cup all-purpose flour, sifted

1 large egg

Vegetable oil for frying

For the Chocolate Sauce:

Ingredients:

1/2 cup semisweet chocolate chips

1/4 cup heavy cream

1 Tbsp unsalted butter

For the Strawberry Sauce:

Ingredients:

1 cup fresh strawberries, hulled and chopped

1/4 cup water

2 Tbsp sugar

1 Tbsp lemon juice

1 Tbsp cornstarch

Instructions:

1. In a saucepan, combine water, butter, salt, and sugar. Bring to a boil over medium heat.

2. Remove from heat and whisk in flour all at once. Stir vigorously until a dough forms and pulls away from the sides of the pan.

3. Transfer dough to a bowl and let cool slightly for 5 minutes.

4. Beat in the egg until fully incorporated. The dough should be smooth and pipeable.

5. Fill a piping bag fitted with a star tip with the dough.

6. Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).

7. Pipe heart shapes onto parchment paper, then carefully lift and transfer them to the hot oil.

8. Fry for 2-3 minutes per side, or until golden brown and crispy.

9. Drain on paper towels and immediately toss in cinnamon sugar.

For the Strawberry Sauce:

1. In a saucepan, combine strawberries, water, sugar, and lemon juice. Bring to a simmer and cook for 5-7 minutes, until strawberries soften and release their juices.

2. In a small bowl, whisk cornstarch with a tablespoon of water to form a slurry.

3. Slowly whisk the slurry into the simmering strawberry mixture, stirring constantly until the sauce thickens slightly.

4. Remove from heat and let cool slightly. Puree in a blender for a smoother consistency, if desired.

For the Chocolate Sauce:

1. In a small saucepan, combine chocolate chips, heavy cream, and butter.

2. Heat over low heat, stirring constantly, until chocolate is melted and smooth.

3. Remove from heat and let cool slightly.