churros with
chilli-chocolate sauce

Heat the oil in a deep-fryer or wide, heavy-based frying pan to 175°C (340°F).

Place the butter, salt and 250 ml (9 fl oz/1 cup) water in a saucepan over medium heat and bring to the boil. Add the flour and stir vigorously with a wooden spoon until the dough comes together to form a ball. Remove from the heat and add the eggs, beating well to combine; the dough should be shiny and soft.

Transfer to a large piping bag fitted with a small star nozzle. Carefully hold the piping bag over the oil with one hand and a small knife in the other. Pipe the dough into the oil and use the knife to slice off 7 cm (2¾ inch) lengths. Deep-fry 10–12 churros at a time for 2–3 minutes or until golden and crisp. Drain on kitchen paper and keep warm. Repeat with the remaining dough.

To make the sauce, place the cream and chocolate in the top of a double boiler over medium heat and stir until melted and smooth. Add the vanilla extract, chilli powder and cinnamon and stir to combine. Remove from the heat and keep warm.

Combine the sugar and cinnamon in a shallow bowl and roll the churros in the mixture to coat. Serve with the sauce for dipping.

NOTE: Ancho chilli powder is available from gourmet food shops and delicatessens.

MAKES ABOUT 70

vegetable oil, for deep-frying

125 g (4½ oz) unsalted butter

¼ teaspoon salt

150 g (5½ oz/1 cup) plain (all-purpose) flour

2 eggs

145 g (5¼ oz/ cup) caster (superfine) sugar

1½ teaspoons ground cinnamon

CHOCOLATE-CHILLI SAUCE

150 ml (5 fl oz) pouring (single) cream

150 g (5½ oz) dark chocolate chips (65% cocoa solids)

1 teaspoon natural vanilla extract

½ teaspoon ancho chilli powder (see note)

½ teaspoon ground cinnamon