Churros with Chocolate Dipping Sauce, Sweetened with Monk Fruit

Method

1. Melt 150g of unsweetened dark chocolate chips in a bowl set over a pot of hot water, add 50g of finely ground kOBE Monk Fruit Blend, stir until smooth and glossy, and set it aside for the sauce.
2. Sift 65g of cake flour and 70g of plain flour into a bowl. Put 240ml of water, 13.5g of kOBE Monk Fruit Blend, 15g of cooking oil and 45g of butter into a pot, set it over medium heat, stir until the butter melts, then turn the heat low.
3. Tip the sifted flour into the pot and stir with a flat spatula until the paste is cooked, smooth and pulling away from the pot, then turn off the heat.
4. Let the paste cool a little, add 4 chicken eggs, and beat hard until fully combined, then finish with 5ml of vanilla extract.
5. Load the paste into a piping bag. Heat the oil over medium heat, pipe 5 to 7cm sticks, snip them off with scissors, fry until evenly golden, and lift them onto paper to drain.
6. Mix 75g of finely ground kOBE Monk Fruit Blend with 3g of cinnamon powder and dust it over the churros once they have cooled a little.
7. Put the chocolate from step 1 and 250ml of unsweetened oat milk in a pot, heat gently, stir until the sauce thickens, then turn off the heat and serve it hot for dipping.

Tips

• If there is time, resting the paste overnight in the fridge keeps the shell crisp for longer.
• Beat the eggs in hard so the churros puff properly, since a light mix leaves them tough.
• Fry over medium heat with enough oil to cover the sticks, because cool oil soaks in and flattens them.
• Dust the cinnamon sugar only once the churros have cooled a little, as dusting while they still steam melts it.
• Cook the sauce over low heat with constant stirring, because high heat splits it and leaves it grainy.