Churros with Mayan Chocolate Sauce with Beronia Gran Reserva

Prep time : 15 mins

Cook time: 20 mins

Total time: 35mins

Serves: 4

Ingredients:

Mayan Chocolate Sauce:

200g 70% dark chocolate, finely chopped

200ml double cream

1 shot of espresso

¼ tsp cinnamon

¼ tsp cayenne pepper

Churros:

75g unsalted butter

250ml water

½ tsp vanilla essence

150g plain flour

1 free-range egg, beaten

Sunflower oil for frying

Cinnamon sugar:

2 tbsp ground cinnamon

2 tsp caster sugar

Method:

To make the Mayan Chocolate Sauce, place all ingredients into a small saucepan and set over a low heat. Stir gently until you have a silky chocolate sauce. Set aside.

To make the churros dough, heat the water, butter and vanilla essence in a saucepan until boiling. Pour in the flour, then beat the mixture for 2-3 minutes until it thickens and forms into a ball. Remove from the heat and slowly add the eggs to make a smooth batter.

Heat 8-10cm of oil in a deep saucepan or wok (alternatively use a deep fat fryer). Once the oil has reached 180C it is ready.

Fit a piping bag with a large star shaped nozzle and spoon the batter into it. Pipe the dough directly into the pan, cutting the dough at the point of exit of the nozzle with scissors or a knife to roughly 10-12cm in length. Cook for 2 minutes on each side, or until golden. Remove from the oil with a slotted spoon and transfer to kitchen towel to drain.

In a shallow bowl, mix together the cinnamon and sugar. Roll the churros in this mixture and dip into the chocolate to serve.