Chocolate churros with chocolate & salted caramel sauce

Ingredients

• For frying Sunflower Oil
• To serve Ice Cream
• 120g Muscovado Sugar
• 60g Butter
• 250ml Double Cream
• 100g Dark Chocolate
• 100g Golden Caster Sugar
• 2 teaspoon Cinnamon
• 200g Plain Flour
• 50g Cocoa Powder
• 1 teaspoon Baking Powder
• 1 teaspoon Vanilla Extract
• 50g Melted Butter

Steps

1. step 1
2. To make the sauce, tip the sugar and butter into a saucepan and bring to a simmer until the sugar has melted, then stir in the cream and simmer until you have a smooth sauce, about 2-3 mins. Remove from the heat, stir through a pinch of sea salt and the chocolate, and continue to stir for 2-3 mins, or until it has completely melted. Keep warm or leave to cool for reheating later. For the coating,
3. step 2
4. For the churros, tip the flour, cocoa, baking powder and a large pinch of salt into a bowl. Add the vanilla extract and melted butter, then carefully pour in 250-300ml boiling water and whisk to make a smooth, very thick batter. Leave to cool for a few minutes, then scrape the mixture into a piping bag fitted with a medium star nozzle.
5. step 3
6. Tip sunflower oil into a deep-fat fryer following the manufacturer’s instructions, or a heavy-based pan, ensuring it is no more than a third full. Heat to 170C, or until a cube of bread dropped in browns in 30 seconds. Pipe 12-15cm lengths of dough into the oil, snipping off the end of each one with a pair of scissors as you go. Pipe four or five at a time and cook for around 4 mins, or until gold