Dark Churritos

*4-6 servings The pastry classic churros is usually thicker and made of light dough, here it comes thinner and dark for dipping in chocolate sauce Chop cooking chocolate into small pieces and melt in a whipping kettle over a warm water bath over medium heat. Set aside. Whip cream with cornstarch until smooth. Bring 100 ml milk, rum and vanilla pulp to the boil, add whipped cream, bring to the boil briefly and stir through with the cooking chocolate. Season with nutmeg.

Mix flour, cocoa and cinnamon. Boil 60 ml water, 60 ml sugar, butter, milk and 1 pinch of salt. Add flour mixture all at once and stir with a wooden spoon. Stir on the stove top until the mixture comes off the bottom of the pan as a dumpling and a white coating forms on the bottom of the pan. Transfer to a suitable bowl. Beat in 1 egg with the dough hook of the mixer on the lowest speed until fully incorporated. Fold in the 2nd egg in the same way. Place the batter in a piping bag fitted with a small nozzle.

Heat oil in a saucepan or deep fryer to 170 degrees. Bake the dough in several portions to the end: To do this, pipe one long strip of batter at a time into the cooking pot. Dip a pair of scissors into the fat and cut the strip into several pieces. Fry churritos for 2-3 min, turning once to the other side. Drain on kitchen roll.

Heat chocolate sauce briefly and pour into a cup. Dust churritos with powdered sugar and dip into sauce.

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