Churros Con Chocolate

In a medium saucepan, add water, butter and salt. Bring to a boil and stir until butter is completed melted. Turn off heat and add in flour. Stir until all flour is incorporated and becomes a smooth dough ball. Add in eggs and stir into dough. Scoop dough into a pastry piping bag and use a 1M Wilton star tip.
In another medium saucepan, fill with oil until it is about 1 1/2 inches deep. Turn stove heat to medium. When oil is hot, pipe churros into hot oil, about 5 inches long. You can break off the end of the churro dough on the edge of your saucepan. Let churros fry until they are golden brown (2-3 minutes) and then flip to other side and cook for another 2-3 minutes until it is golden brown on both sides. Remove and place onto plate lined with paper towel to soak up excess oil. Fry 3-4 churros at a time, until all dough is used up.
When churros are finished, add 1/4 cup sugar to a plastic Ziploc bag. Add a handful of churros into the bag and let the sugar coat the churros. Remove and repeat until all churros are coated in sugar.
Make the chocolate sauce right before eating. In a medium saucepan, add milk (reserving 2 tbsp) and chocolate and cook on low heat until chocolate is completely melted. Dissolve cornstarch in remaining milk. Add into simmering chocolate milk and stir until chocolate thickens. Pour into cups and serve with churros.