Heat butter and salt in
a non-stick pan, add ½ cup water and let the butter melt. Once the mixture starts boiling, add flour and mix well. Break eggs into the pan and mix well. Take the pan off the heat and transfer this mixture into a piping bag.
To make the sauce,
heat cream in another non-stick pan. Once cream starts boiling, add all-spice powder and red chilli powder, mix well and cook stirring continuously.
Take chocolate in a
bowl and once the cream mixture comes to a boil add it to the chocolate and stir till the mixture emulsifies. Transfer into a serving bowl.
Heat sufficient oil in a
deep pan. Pipe the flour mixture directly into the hot oil, cutting it at intervals of 2-3 inches. Deep fry till they turn golden and drain on absorbent paper.
Lightly grill pineapple
chunks and strawberries in a non-stick grill pan. Skew them onto toothpicks.
Transfer the churros
into another serving bowl. Keep the grilled fruits on a serving plate and serve the two with the bowl of spicy chocolate sauce.