Churros with chilli chocolate sauce

In a medium saucepan, combine water and butter. Bring to boiling point on high. Remove from heat.

Add sifted combined flour, cinnamon and salt all at once, stirring with a wooden spoon to combine. Return to medium heat, stirring until dough forms a ball and comes away from the sides of the saucepan.

Transfer mixture to a large bowl, spreading up sides. Cool for 15 minutes.

Using an electric mixer, add eggs one at a time, beating between each addition, until dough is smooth and glossy. Spoon dough into a piping bag fitted with a 1.5cm star nozzle.

In a large saucepan, heat oil until a small amount of batter sizzles as soon as it is added (180°C). Working in 3 batches, pipe dough into oil, cutting off 10cm lengths with scissors. Fry each batch 1-2 minutes, until golden- brown and cooked through. Using a slotted spoon, transfer churros to paper towel to drain.

To make sauce; In a medium saucepan, combine chocolate, cream and chilli. Stir on medium heat 4-5 minutes, until smooth.

Arrange churros on platter and dust with icing sugar. Serve straight away with warm sauce.