Method

• 1.
  Place the cream and chocolate in a saucepan over low heat. Stir until chocolate is melted. Add 1/2 tsp salt flakes. Keep warm.

• 2.
  Place Moro Delicado Light Taste Olive Oil and half vanilla seeds in a saucepan over medium heat and stir for 2 minutes to infuse. Add pinch of salt and 2 1/2 cups (625ml) water, and bring to the boil. Stir in flour until thick and combined. Cook, beating the dough, for 2 minutes to cook out flour. Remove from heat and beat in the egg. Cool slightly, transfer to a piping bag fitted with a 1.5cm fluted nozzle.
• 3.
  Fill a deep frypan with 2cm Moro Delicado Light Taste Olive Oil and heat to 170°C (a cube of bread will turn golden in 2 minutes when oil is hot enough).
• 4.
  Squeeze dough into hot oil in 12-15cm strips and cut ends. Fry, turning regularly, for 4-5 minutes or until golden. Remove cooked churros and drain on paper towel. Repeat with remaining dough.
• 5.
  Toss in caster sugar, cinnamon and remaining vanilla seeds while hot. Serve hot with the warm salted chocolate sauce.