Makes 25-30 Churros

1. Start by making the sauce – break the chocolate into a heatproof bowl and gently boil the cream. Pour the hot cream over the chocolate, add the Caramel drops and stir to melt the chocolate. Set aside to cool and thicken
2. To make the churros put the water, vegetable oil, sugar and Caramel drops into a medium saucepan and bring to a very rapid or rolling boil
3. Tip in all the flour at once and mix well until all the flour is mixed in and you’re left with a soft but thick batter. You don’t want it to be so ‘loose’ you can pour it but also not so stiff you can’t pipe it! Set aside to cool
4. In a shallow bowl or plate stir together the cinnamon and sugar for coating and prepare a plate with some kitchen paper on to drain the cooked churros
5. Spoon the slightly cooled churro mixture into a piping bag fitted with a star nozzle and heat the vegetable oil for frying in a large saucepan
6. To test if the oil is hot enough, carefully drop a little of the churro mix into the pan – if it sizzles and floats the oil is hot enough
7. You want to pipe 4-5 churros at a time into the pan, no more as it’ll bring the temperature of the oil down too much. Squeeze the piping bag over the oil until a line of churro mix comes out to about 4 inches (10cm) long then use a knife or a pair of scissors to cut the churro, letting it gently drop into the hot oil
8. Sizzle the churros, turning once until they’re a light golden colour then lift out with a slotted spoon or spatula onto the kitchen paper
9. Put them into the dish with the cinnamon sugar and turn to coat completely
10. Repeat with the churro mix until it’s all used up – you can keep the cooked churros warm in a very low oven while you cook the remaining mixture
11. Serve with the chocolate sauce