- 50g/2oz caster sugar, plus extra for dusting
- 75g/2¾oz butter
- 200g/7oz plain flour
- ¼ tsp baking powder
- 1 free-range egg
- vegetable oil, for deep-frying
- 500ml/18fl oz full-fat milk
- 160g/5½ oz dark chocolate, minimum 70% cocoa solids, finely chopped
- 2 tsp caster sugar
- ½–1tsp chilli powder
- For the churros, heat the oil in a deep-fat fryer to 150C. Alternatively, heat the oil in a deep, heavy-based saucepan until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)
- In a separate saucepan, bring 250ml/9fl oz water to the boil with the sugar and butter. When the mixture is boiling, remove the pan from the heat, add the flour and baking powder all in one go and immediately start beating until the mixture comes together as a smooth batter. Beat in the egg until the batter is smooth and shiny.
- Fit a piping bag with a large, star-shaped nozzle. Fill the piping bag with half of the batter and pipe short lines of it directly into the hot oil, taking care to keep your face as far away from the pan as possible. To cut the batter, carefully dip a metal pair of scissors into the hot oil, then snip through the batter as you pipe it.
- Cook the churros, in batches, for 5-6 minutes, or until golden-brown and crisp, then remove and drain on kitchen paper. Repeat the process with the remaining batter, then dust all of the churros with caster sugar.
- For the hot chocolate, put the milk in a saucepan and bring to the boil.
- Remove from the heat, add the chocolate and sugar and whisk vigorously until the chocolate has melted and the mixture is frothy.
- Return to the heat for 1 minute.
- Pour into mugs or cups and serve with the churros.