Spanish chocolate

From issue #7.
Photography by Photography by Vanessa Wu.


1 ½ cups cream
1 teaspoon ground cinnamon
200 grams dark chocolate,
2 tablespoons brandy
softly whipped cream to serve


Heat the cream and cinnamon in a small saucepan until it just reaches boiling point. Remove from the heat, add the chopped chocolate and brandy and stir until dissolved. Set aside to cool then pour into small glasses or cups and top with a dollop of whipped cream. Dip the churros into the chocolate and enjoy! Serves 8-10