Churros with chilli chocolate dipping sauce
Churros are long, fluted doughnuts served with thick, hot chocolate for dipping. In other words, dangerously delicious. You will need a large piping bag with a 1cm star nozzle.
100g butter
2 tsp sugar
1 tsp vanilla extract 130g plain flour, sifted 4 eggs, lightly beaten
Sugar coating
150g caster sugar
11⁄2 tsp ground cinnamon
Dipping sauce
1⁄2 cup cream
20g butter
2 tbsp liquid glucose or corn syrup
175g dark chocolate (at least 60 per cent cocoa), broken into pieces 1⁄2-1 tsp ground chilli powder
Melt butter in a large saucepan over medium heat. Add 300ml water, sugar and vanilla and bring to the boil.
Add flour all at once and stir vigorously over low heat, using a wooden spoon, until mixture comes away from the side of the pan.
Take off heat and continue to stir for a minute then add beaten eggs a little at a time, beating between each addition, to make a smooth dough.
Allow mixture to cool then spoon into a large piping bag fitted with a 1cm star nozzle.
Heat oil in a deep fryer or large pot. Pipe dough carefully into the hot oil in about 12cm lengths, using scissors to snip off each length. Fry 2 or 3 at a time for about 2 minutes each side. Drain on paper towels.
While hot, toss in the combined caster sugar and cinnamon. Serve warm with the chocolate dipping sauce.
Dipping sauce: Place cream, butter and liquid glucose in a small saucepan and stir over medium heat until mixture begins to simmer. Take off heat and add chocolate and chilli, stirring until chocolate has completely melted. Serve immediately.
Serves 8, makes about 16 churros