Churros with Dark Chocolate
Ingredients
For the churros:
1 cup water
3 Tbs Huletts castor sugar
½ tsp salt
2 Tbs butter
1 cup cake flour
2 eggs, whisked
Oil for frying
½ cup Huletts castor sugar
1 tsp ground cinnamon
For the chilli chocolate sauce:
500ml cream
1 tsp chilli flakes
360g dark chocolate, finely chopped
2 Tbs butter
Instructions
Bring to a boil then add all the flour and stir until mixture forms a ball.
Leave to cool, then stir in the beaten eggs.
Place mixture into a piping bag with a star nozzle attached.
Squeeze long fingers of dough into hot oil, cutting the dough with scissors to form the churros.
Fry until golden; drain on paper towels.
Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.
Boil together cream and chilli flakes – leave to infuse for 1 minute
Strain hot cream onto the chocolate and butter, discarding the chilli flakes.
Stir gently until the chocolate is completely melted, then transfer to a fondue pot or serving dish.
Dip the churros into the chocolate and enjoy!