Bring the water, butter and salt to the boil, reduce the heat. Add all of the flour at once, stir with a wooden spoon for approx. 1 1/2 mins. until a smooth dough forms which separates from the base of the pan. Remove the pan from the heat.
Gradually stir in the eggs. The dough should be soft but not runny. Transfer the dough to a piping bag with a serrated nozzle (approx. 10 mm in diameter).
To deep fry
Fill a pot to 1/3 with oil and heat it to approx. 160°C. Pipe strips of dough onto the slotted spoon in a teardrop shape (approx. 10 cm long), snip off with scissors, place in the hot oil, deep fry for approx. 6 mins. Remove and drain on paper towels. Toss the churros in sugar.
Heat the cream and chilli in a pan, remove the pan from the heat. Add the chocolate and stir to melt. Serve with the churros.