Churros with Chocolate Dip

You will be oh so popular if you make these delicious Mexican churros... with a sweet chocolate sauce for dipping, and chilli hot chocolate for those who like some heat!

Churros with Chocolate Dip

Preparation time 45 mins - Cooking time 15 mins - Serves 4 For the churros: 1 litre sunflower/vegetable oil for frying 450ml water 50g butter ½ tsp baking powder 250g plain flour 25g caster sugar plus 25g caster sugar for dusting fried churros For the chocolate dip: 150ml double cream 100g dark chocolate (70% cocoa solids) For the chilli hot chocolate: 1 litre whole milk 2 red chilli 200g dark chocolate (70% cocoa solids) Method:

1. To make the churros, in a large bowl mix together the plain flour, baking powder and caster sugar. Set to one side.
2. Place the water and butter in a pan and heat until the butter has melted. Make a well in the centre of the dry ingredients and add the liquid. Stir together working out any lumps with the spoon to a soft and lightly sticky dough. Allow to rest for 10 mins.
3. Heat the oil in a large pan to a temperature of 170˚C. Add the dough to a large piping bag fitted with a large open star nozzle.
4. Holding the piping bag above the pan of oil carefully pipe a 12cm length of dough from the bag lowering it gently into the hot oil and snip off with scissors. Repeat with 2-3 more churros, carefully positioning them away from the others frying in the oil. Fry for 3-4 mins until golden brown and remove with a slotted spoon.
5. Drain on kitchen paper and dust with a little caster sugar. Repeat the frying process until all the dough is used up and serve straight away.

Chocolate Dip

1. Chop the dark chocolate and set to one side.
2. Add the cream to a pan and heat until just below boiling.
3. Remove from the heat and add the chocolate.
4. Allow to stand for 2 mins before stirring to a smooth consistency. Transfer to a serving bowl.

Chilli Hot Chocolate

1. Pour milk into a large pan. Slice the chilli in half lengthways, remove the seeds and add to the milk.
2. Heat over a gentle heat until just below boiling. Remove from the heat and allow to stand for 10 mins to allow the chilli to infuse.
3. Finely chop 200g dark chocolate. Remove the chilli from the milk and add the chocolate. Allow to stand for a further 5 mins and then whisk together until evenly combined.
4. Gently reheat and serve, sweeten to taste if required. For an extra kick add a little diced chilli to each mug!

TIP: * Take care when heating oil – churros can also be fried in a deep fat fryer, setting the temperature to 170˚C. If you don’t have a thermometer to test the temperature of the oil carefully drop in a small blob of dough, when it sizzles gently it is ready to use. Alternatives: We fried our lovely churros but if you want to bake them you can...turn your oven up high and bake sprayed with oil spray on a baking sheet, also sprayed with oil, for 15-20 mins or until golden brown.