Churros with chocolate dipping sauce

I'm going to precursor this with how easy I thought it would be and how difficult it actually was. I even gave frying duties over to husband I was getting so frustrated. Yummy though!

Churros and Chocolate Dipping Sauce
1 cup milk
125g butter, at room temp
1/4 cup caster sugar, plus 1/2 cup extra
1 cup plain flour
3 eggs at room temp
Vegetable oil, for frying
2t ground cinnamon
395g can sweetened condensed milk
200g dark eating chocolate, broken into pieces

 1. Combine milk, butter and 1/4 cup sugar in a medium saucepan over a moderate heat. Cook and stir for 2-3 mins or until butter melts and mixture comes to the boil. Adding flour, stirring until mixture comes away from the side of the pan and forms a ball. Transfer mixture to a food processor. Add eggs, one by one, and pulse until well combined (dough should be thick and glossy). Spoon dough into a piping bag bitted with a 1cm star nozzle.

2. Heat oil in a large heavy-based saucepan over moderate heat (oil is ready when a cube of bread crisps quickly without absorbing oil). Carefully pipe 10cm lengths of dough into oil, slicing dough from the nozzle with a sharp knife. Deep-fry churros until golden and cooked. Drain on paper towels. Combine extra sugar and cinnamon on a plate. Roll hot churros, one by one, in sugar mixture to coat.

3. Place condensed milk and chocolate over a medium heatproof bowl over a saucepan of simmering water (don't let based of bowel touch water). Stir until melted and smooth. Serve churros with sauce.