Churros:

In a saucepan, combine the water, coconut sugar, NOMU Cocoa, butter and NOMU Sea Salt. Bring to the 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. Add it to the dough bit by bit, stirring well until completely incorporated.  Spoon the dough into the piping bag fitted with a star-shaped piping nozzle.

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, place on kitchen paper to drain any excess oil.

Combine your NOMU Cook’s Collection Ground Cinnamon and leftover coconut sugar in a small bowl – dust your churros with your cinnamon sugar generously, and serve while hot with delicious chocolate dipping sauce.

Dipping sauce:

Place the cream and NOMU Decadent Hot Chocolate 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 your NOMU Essentials Chilli Flakes through the chocolate sauce.

Pour your sauce into a small dipping bowl and sprinkle a few NOMU Essentials Chilli Flakes over the surface as garnish to serve.

Tip: Make sure to use a star shaped piping nozzle and not a plain round nozzle, as the latter may lead to a steam build-up followed by a churro explosion!