1 melt the couverture in a bain marie. Bring the cream to the boil and stir into the chocolate. Leave to cool a little and then stir in the orange zest.
2 To make the dough bring the milk, butter and a pinch salt to the boil along with 60 ml water. Add the flour and stir in well using a wooden spoon. Heat for approx. 3 minutes, stirring continuously until the dough comes away from the bottom of the pot in one big lump.
3 Put the dough in a bowl and, using the dough hooks on an electric hand whisk, knead in the eggs one at a time until smooth. Leave to cool slightly and then fill into a piping bag with a medium sized star nozzle.
4 Heat the oil in a high pot (or a deep fat fryer) to 170°C (340°F). You can tell when it is hot enough when bubbles form on a wooden spoon held in the oil.
5 Pipe the pastry in 5 cm long portions (cut using scissors dipped in the oil) and fry for 3-4 minutes until golden brown. Remove from the oil using a draining spoon and dry on kitchen paper. Mix together the sugar and the cinnamon and sprinkle over the churros. Serve immediately with the chocolate dip.