CHURROS:

In a saucepan, combine the water, 2 tbsp coconut sugar, NOMU Cocoa, butter and NOMU Sea Salt. Bring to a boil and remove from the heat. Quickly add the cake flour and stir vigorously with a wooden spoon until the dough forms a ball that pulls away from the sides of the pot. Set aside to cool slightly.

In a separate bowl, lightly whisk together the eggs and NOMU Vanilla Essence. Mix the eggs into the dough bit by bit, stirring well between additions until completely incorporated. You should be left with a silky, soft, glossy dough. Spoon the dough into a piping bag fitted with a star-shaped piping nozzle (see Tips).

Preheat ± 5cm oil in a saucepan to 180°C, or until a piece of bread dropped into the hot oil immediately starts sizzling.

Pipe 6-10 cm long churros into the hot oil, snipping them off with a pair of kitchen scissors. You can either make them straight or loop them if you wish.

Fry for a minute on one side then using a slotted spoon, carefully turn them over until golden brown and crispy all over. Remove them from the oil and place on kitchen paper to drain any excess oil.

Combine the 80g coconut sugar and NOMU Cook’s Collection Ground Cinnamon in a small bowl. Dust the hot churros generously with cinnamon sugar, and serve immediately with the delicious chilli-chocolate dipping sauce.

DIPPING SAUCE:

Place the NOMU Decadent Hot Chocolate Chunks and cream in a bowl over a pot of boiling water (don’t let the bowl touch the water). Stir until combined and smooth, remove from heat and cool until it has a creamy consistency. Stir in the Chilli Flakes.

Pour your sauce into a small dipping bowl and sprinkle a few more Chilli Flakes over the surface as a garnish.

Tip: Do NOT use a plain round nozzle for churros! This can cause a steam build-up in the dough during frying which can lead to a hazardous churros explosion!