Instructions
Begin by preparing the indulgent sauce: place the muscovado sugar and butter into a saucepan over a medium heat. Gently bring to a simmer, stirring occasionally until the sugar has completely dissolved into a rich syrup. Next, carefully pour in the double cream and allow the mixture to simmer for 2 to 3 minutes, stirring to create a smooth, velvety sauce. Remove from the heat and immediately stir in a pinch of fine sea salt along with the dark chocolate. Continue stirring for another 2 to 3 minutes until the chocolate fully melts, revealing a glossy, luscious sauce. Keep this warm for dipping or set aside to cool and warm again before serving. For the sweet, spicy coating, combine the golden caster sugar with cinnamon and a tiny pinch of fine sea salt in a small bowl. This mix will beautifully coat the churros, adding a tantalizing flavor and crunch. Next, focus on the churros. In a large mixing bowl, whisk together the plain flour, cocoa powder, baking powder, and a generous pinch of salt. Pour in the vanilla extract and melted butter, then carefully add between 250 to 300ml of boiling water. Whisk the ingredients vigorously to achieve a smooth, thick batter that glistens. Let this cool for a few minutes; this step is crucial for easier piping. Transfer the batter into a piping bag fitted with a medium star nozzle, which shapes the churros with their iconic ridges. Prepare your fryer by filling a deep-fat fryer or a heavy-based pan with sunflower oil, ensuring it's no more than one-third full. Heat the oil to 170°C—test by dropping a small cube of bread into the oil; if it browns in about 30 seconds, the temperature is just right. Pipe the batter into the hot oil in 12 to 15cm lengths, snipping the batter at the end with kitchen scissors as you go. Fry them in batches of four or five for about 4 minutes each, turning gently with tongs or a slotted spoon to ensure an even, golden crispness all over. Once cooked, transfer the churros to a wire rack to drain excess oil. For the freshest experience, roll them immediately in the cinnamon sugar mixture while still warm, then serve piping hot alongside your luscious chocolate and salted caramel sauce and a scoop of creamy ice cream. If you need to prepare them in advance, allow the churros to cool completely, then reheat them on a baking tray in the oven for 5 to 8 minutes until warmed through and crisp. After reheating, roll in the cinnamon sugar, rewarm your dipping sauce gently on the stove, and enjoy as if freshly made. This method ensures your churros remain delightfully crispy and delicious every time.
