Churro Bites with Dark Chocolate Sauce



In a medium-sized pan, boil the water, then add in the sugar and salt until dissolved. Stir in the oil, then remove the pan from the heat.


A little at a time, stir in the flour and cinnamon until well combined.


Pour the mixture into a piping bag with a large open star tip. Use your index finger to stop the mixture coming out of the bottom.


Get a tray or plate covered with greaseproof paper ready near your pan, along with a little plate of cinnamon and sugar.


Heat a small pan of oil. Squeeze small bite-size amounts of churro batter out of the piping bag and into the oil-making sure to keep the piping nozzle a good 5cm clear of the surface of the oil. Use a sharp knife to cut off the mixture once you’ve squeezed about a tablespoon in for frying.


Repeat, frying about two or three churros in the pan at one time, until each churro goes a slightly darker brown colour, and have floated to the surface of the oil.


Remove from the pan and place on the greaseproof tray, sprinkling over some cinnamon and sugar while the batter is still hot.


Do the same for the rest of the mixture, until you have a tray full of little churro bites.


For the chocolate pots, break up a 100g bar of dark chocolate, and microwave for two minutes, until it has almost melted (test at one minute to be sure the chocolate doesn’t burn). Whisk the chocolate so it melts down into a liquid, then pour in a little soya cream at a time, until you have a rich, gooey chocolate sauce. Spoon into shot glasses and plate up next to a pile of churros.


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