CHURROS and CHOCOLATE SAUCE

Updated at: Thu, 17 Aug 2023 13:42:59 GMT

Step 1

Preheat the oven to 220°C (fan 200°C/gas mark 7).

Step 2

In a small saucepan combine the brown granulated sweetener, reduced-fat butter, water and salt.

Step 3

Heat slowly over a medium heat until the butter has melted.

Step 4

Bring to the boil and take off the heat.

Step 5

Tip in the flour and beat until it forms a ball and comes away from the sides of the pan.

Step 6

Add the vanilla extract and egg.

Step 7

The mixture will look like it has separated at first, but carry on mixing and it will come back together and turn glossy

Step 8

Line two baking sheets with greaseproof paper and pour the mixture into a piping bag fitted with a star-shaped nozzle.

Step 9

It's sometimes best to fill the bag with half the mixture at a time so that it isn't too full and difficult to handle when piping the churro shapes.

Step 10

Pipe thirty churros, approximately 10cm (Ain) in length, onto the baking sheets, leaving room for them to spread slightly.

Step 11

Bake in the oven for 20 minutes until they are crispy and golden brown in colour.

Step 12

Mix the sweetener and ground cinnamon in a small bowl and dip each churro in the mix, coating them on all sides.

Step 13

Leave them on the baking sheets and keep warm in the oven.

Step 14

Add the cream to a small pan and slowly bring to the boil.

Step 15

Take off the heat and tip the chocolate into the pan, stirring until glossy and combined.

Step 16

Pour the sauce into a small bowl and serve with the warm churros

Step 17

, TIP: Leaving your churros in the oven with the door ajar for 5 minutes before dipping in the cinnamon and sweetener mix gives the churros a really crispy outer edge, which means you can load them with more chocolate sauce.

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