Churros with Salted Chocolate Sauce - Moro Olive Oil

Ingredients

• Dessert , Snack
• 3/4 cup (180ml) Pure cream
• 100g Dark (70%) chocolate, chopped
• 150ml Moro Delicado Light Taste Olive Oil, plus extra to shallow-fry
• 1 Vanilla bean, split, seeds scraped
• 2 1/2 cups (375g) Plain flour
• 1 Large egg
• 1/2 cup (110g) Caster sugar
• 1 tsp Ground cinnamon
• 01 Place the cream and chocolate in a saucepan over low heat.
• 02 Stir until chocolate is melted. Add 1/2 tsp salt flakes. Keep warm.
• 03 Place Moro Delicado Light Taste Olive Oil and half vanilla seeds in a saucepan over medium heat and stir for 2 minutes to infuse.
• 04 Add pinch of salt and 21/2 cups (625ml) water and bring to the boil.
• 05 Stir in flour until thick and combined.
• 06 Cook, beating the dough, for 2 minutes to cook out flour.
• 07 Remove from heat and beat in the egg.
• 08 Cool slightly, transfer to a piping bag fitted with a 1.5cm fluted nozzle.
• 09 Fill a deep fry pan with 2cm Moro Delicado Light Taste Olive Oil and heat to 170°C.
• 10 Squeeze dough into hot oil in 12-15cm strips and cut ends.
• 11 Fry, turning regularly, for 4-5 minutes or until golden.
• 12 Remove cooked churros and drain on paper towel.
• 13 Repeat with remaining dough.
• 14 Toss in caster sugar, cinnamon and remaining vanilla seeds while hot.
• 15 Serve hot with the warm salted chocolate sauce.