Churros with Chocolate Velvet Sauce

For the Chocolate Velvet Sauce, place the callets in an oven-proof bowl and set aside

Heat the cream and milk until simmering and pour over the callets. Let stand for 1 minute, then whisk until smooth and stir in half the vanilla

For the Cinnamon Sugar, stir together the sugar and cinnamon until blended

For the Churros, sift together the flour, baking powder and salt then set aside

Immediately add the flour mixture and stir with a wooden spoon until smooth, then let rest for 10 to 15 minutes

Fill the batter into a piping bag fitted with a 2cm wide star tip and set the oil in the deep fryer to 190˚C

In batches, or to order, pipe 10 cm lengths of batter, cutting with scissors, into hot oil for 2 to 5 minutes or until golden brown and cooked through. Drain on paper towels

While still hot, toss churros with Cinnamon Sugar until coated 

For each serving, serve 3-4 churros and serve with 25ml Chocolate Velvet Sauce. Garnish with Callebaut® Dark Chocolate Blossoms