For a next-level dessert to impress, whip up these Churro ice-cream bowls. The tasty flavour combo of salted-caramel and chocolate will leave you wanting more.
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Grease the underside of twelve 1/3-cup (80ml) muffin pan holes. Cover 6 pans with a piece of plastic wrap. Pipe the dough over the plastic wrap, around the side and base of the muffin pans. Repeat to make 6 bowls. Place in the freezer for 30 mins or until firm.
To make the chocolate sauce you will need:
Combine the chocolate, cream and sugar in a small saucepan over medium-low heat. Cook, stirring, until chocolate melts and mixture is smooth.
Get a perfect bowl: Cover every second muffin pan hole with plastic wrap before you start piping – this helps prevent the churro bowls from touching each other and losing their shape.