Hot-chocolate churros with choc-marshmallow dipping sauce

Makes 24 Desserts and puddings

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Method

To make the sauce, put the chocolate in a microwave-safe plastic bowl, then heat int he microwave on high in 30-second increments, stirring in between, until the chocolate is completely melted.

Heat the cream in a pan over a medium heat and bring to the boil.

Reduce the heat to low and add the marshmallows and butter to the hot cream, stirring until completely melted and combined.

Remove the heat and combine with the melted chocolate. To avoid burning the chocolate, the sauce can be reheated when ready to serve, or kept warm over a very low heat.

For the churros, pour 240ml water into a pan set over a medium heat, add the extra 2tsp caster sugar and the butter and bring to the boil. Add the flour and cocoa powder and stir vigorously to form a smooth dough, then transfer to the bowl of a stand mixer with a paddle attachment.

In a separate bowl, lightly break up the eggs with a fork. Gradually add them to the dough while mixing on medium speed until completely incorporated and the dough is smooth and shiny.

Transfer the dough to a piping bag fitted with a 1.2cm star piping nozzle.

In a large, heavy-based pan, heat the oil to 180C. Meanwhile, in a separate bowl, combine the remaining sugar and the cinnamon, then set aside.

Pipe lengths of the dough over the hot oil and carefully snip them with kitchen scissors, allowing the dough to fall gently into the hot oil (see Cook’s note.) Fry for 4-5 minutes until cooked through.

Carefully remove the churros with metal tongs and place on a plate lined with kitchen paper to absorb the excess oil. While hot, toss the churros in the cinnamon sugar and serve immediately with the sauce.

COOK’S NOTE

Test one churro in the oil first before cooking the whole batch to ensure the oil is at the correct temperature. If it is too hot, the churro will be uncooked on the inside, and if it is not hot enough, the churro will absorb some of the oil.