Ingredients
Serves 4-6250ml (1 cup) water
100g unsalted butter
150g (1 cup) plain flour
¼ tsp salt
3 eggs, lightly whisked
Vegetable oil, to deep-fry
80g (½ cup) icing sugar mixture, sifted
200g good-quality dark chocolate, coarsely chopped
250ml (1 cup) milk
Method
Bring the water and butter together in a medium saucepan and bring to the boil, continue to cook until the butter has melted and then remove from the heat.
Add the flour and salt and stir with a wooden spoon until all the ingredients are combined and the dough comes away from the side of the pan. Cover and allow to rest until cool.
Once cooled add the eggs one at a time beating until well combined. Pop the mixture into a piping bag with a 2cm fluted nozzle.
Pop enough oil into a wok or pot until it’s at least 8cm in depth and then heat to around 170°C, test the heat with a sprinkle of flour.
Bring the chocolate and milk together in a bowl and place over a pot of gently simmering water until the chocolate has melted, stir to combine and the end result should be smooth in texture.
To make the churros pipe around 4-5 lengths of the pastry 8-10cm in length and fry until golden in colour. Use a slotted spoon to transfer the cooked churros to a plate lined with kitchen paper to drain any excess oil and the dust with icing sugar.
Arrange the churros on a plate with the warm chocolate dipping sauce on the side.