Baked Churro Hearts

Place a heavy bottom pot on low heat. Pour in the water, brown sugar, unsalted butter and salt and cook until the mixture comes to a boil and the butter melts completely.

Add in the flour and mix until well incorporated. Cook the roux till it starts leaving the sides of the pot and clumps together in a ball of dough. Take it off the heat.

Add in one egg at a time, mixing well between each addition. Pour in the vanilla extract and give the batter a final mix.

Preheat your oven to 200 degrees Celsius. Using a heart-shaped cookie cutter, trace hearts onto a sheet of parchment placed atop a baking sheet.

Turn the batter out into a piping bag and using the traced hearts, pipe heart shaped Churros onto the parchment. Then pop the sheet into the oven and bake the Churros for 20 minutes, or until they are baked to crisp, golden perfection.

Once the Churros are baked through, dust them with a mixture of ground cinnamon and sugar.

To make the sauce, bring the cream to slow boil. When bubbles begin appearing towards the edges, take the cream off the heat and pour it over the chopped chocolate. Let it sit for a minute and then gently fold to make a smooth sauce.

Allow the Dark Chocolate Dipping Sauce to cool for a bit and then dig right IN!