Melt your unsalted butter gently over medium heat in a pot. Once melted, add 1 cup of water, 1 teaspoon of salt, 1 ½ tablespoons of granulated sugar and 2 teaspoons of vanilla extract. Bring to a boil.

Once it reaches a boil, bring to medium-low heat add in 1 cup of all-purpose flour. Mix together until it forms a cohesive dough, then remove from heat and add 3 eggs and one egg yolk.

Transfer mixture to a piping bag fitted with a large star tip.

Fill a large, heavy bottom pot halfway with oil and set in a candy/deep fryer thermometer. Heat up to 375 degrees Fahrenheit.

While that’s heating up, whisk together granulated sugar and cinnamon. Transfer mixture to a small baking dish. Then set a wire rack on a baking sheet and cover it with a paper towel.

Pipe your batter directly in the oil until it’s about 4-5 inches long. Snip it off with scissors. Fry for 5-8 minutes, or until golden brown. Remove from oil using a spider and place on your paper towel landing. Allow to drain for 30 seconds and then toss in your sugar mix. Repeat with remaining batter.

For your chocolate sauce, bring your heavy cream to a boil. Add in vanilla extract, cayenne pepper, ground cinnamon and espresso powder. Mix in your dark chocolate until thoroughly incorporated and fully melted.