Churros with hot chilli chocolate

Method

• 1
  Sift the flour and salt into a bowl. Place the water and butter in a medium saucepan over low heat and cook, stirring, until the butter melts. Bring to the boil. Add the flour mixture and cook, stirring with a wooden spoon, until the mixture forms a ball and comes away from the side of the pan. Set aside for 5 minutes to cool slightly.
• 2
  Use an electric beater to beat the eggs into the flour mixture, 1 at a time, beating well after each addition until well combined and the mixture is thick and glossy. Transfer to a piping bag fitted with a 1cm-diameter fluted nozzle.
• 3
  Add enough oil to a large heavy-based saucepan to reach a depth of 7cm. Heat to 190°C over medium-high heat (when the oil is ready, a cube of bread will turn golden brown in 10 seconds).
• 4
  Using a knife to cut the dough, pipe six 10cm lengths into the oil. Cook, turning with tongs halfway through cooking, for 2 minutes or until golden. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat, in 3 more batches, with the remaining dough to make 24 churros.
• 5
  Combine the sugar and cinnamon on a large plate. Roll the warm churros in the cinnamon sugar to coat.
• 6
  To make the hot chilli chocolate, heat the milk in a large saucepan over medium heat until just boiling. Remove from heat and add the chocolate. Use a metal spoon to stir until the chocolate melts and the mixture is smooth. Divide the hot chilli chocolate among serving glasses and serve with the churros.