• Prep Time: 10 mins Cook Time: 10 mins

• Serves: 6

Ingredients

• 200 g dark chocolate, broken into blocks
  250 ml cream ½ tsp ground cinnamon ½ tsp dried chilli 2 star anise
  3 cardamom pods, crushed pinch of salt

• 6 flour wraps, cut onto 8 wedges each oil for deep frying
• ½ cup castor sugar
• 3 Tbsp ground cinnamon

Method

1. Melt the chocolate, cream and spices together in a heat proof bowl over gently simmering water until smooth and silky. Remove star anise and cardamom.
2. Meanwhile, heat cooking oil in a pot or deep fryer.
3. Fry the tortilla wedges in batches until they puff up and become golden brown. Turn them once for even browning.
4. Place the sugar and cinnamon in a large bowl and mix until combined. Shake batches of the hot “churro nachos” in the cinnamon sugar until well coated. As they cool, they become crispy.
5. Serve “churro nachos” immediately with the Mexican chocolate sauce for dipping.