Chocolate Churros with Salted Caramel Sauce

What does it include?

Ingredients

• Sunflower oil for frying
• Ice cream to serve
• 120 g of muscovado sugar
• 60g butter
• 250 ml of Double Cream
• 100 g dark chocolate
• 100 g golden powdered sugar
• 10 ml of cinnamon
• 200 g plain flour
• 50 g cocoa powder
• 5 ml baking powder
• 5 ml vanilla extract
• 50 g melted butter

How to prepare it step by step?

Preparation

1. To make the sauce, pour the sugar and butter into a saucepan and cook over low heat until the sugar melts. Add the cream and simmer until you have a smooth sauce, about 2-3 minutes.
2. Remove from the heat, add a pinch of sea salt and the chocolate, stirring until completely melted. Keep warm or let cool to reheat later.
3. For the topping, mix the powdered sugar with the cinnamon and a pinch of sea salt.
4. In a bowl, combine the flour, cocoa, baking powder and a pinch of salt. Add vanilla extract and melted butter. Carefully pour in 250-300 ml of boiling water and beat until you get a smooth, thick dough.
5. Let cool for a few minutes and pour the mixture into a pastry bag fitted with a star nozzle.
6. Heat sunflower oil in a deep fryer or frying pan until a cube of bread browns in 30 seconds.
7. Place 12-15cm portions of dough into the oil, cutting the end of each with scissors. Cook four or five at a time for about 4 minutes, turning with tongs or a slotted spoon, until golden and crisp.
8. Remove from oil and place on a rack. Let cool if you plan to reheat them later.
9. If serving immediately, roll the churros in the cinnamon sugar and serve with the warm chocolate sauce and ice cream.
10. To reheat, place the churros on a tray and bake for 5-8 minutes. Meanwhile, heat the sauce and serve as an accompaniment.