Churros with Orange-Chocolate Sauce
For the orange-chocolate sauce: Chop the chocolate and melt over a hot water bath with the cream. Let cool slightly then stir in the orange zest.
For the churros: Bring the salt and 350 ml (approximately 1 1/2 cups) water to a boil. Add the flour all at once and stir with a wooden spoon until combined. Continue stirring for about 3 minutes, until the mixture forms into a ball and leaves a film on the bottom of the pot. Transfer to a bowl and let rest, covered, for about 10 minutes. Transfer to a piping bag with a medium star tip (about 1 cm) (approximately 1/3 inch).
Heat the oil in a large pot (or deep-fryer) to about 170°C (approximately 325°F).
Carefully pipe the dough into the hot oil in 12 cm (approximately 5-inch) long portions and deep-fry until golden brown, around 4-5 minutes, turning once. Remove the churros with a slotted spoon or skimmer and drain on paper towels.
Sprinkle with sugar and serve warm with the orange-chocolate sauce.