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Ingredients:
200g finely chopped chocolate
1 egg
50ml water
1 tbsp sugar
100g all-purpose flour
Bread crumbs (Panko preferred)
Oil for frying
Instructions:
1. Melt the Chocolate:
Bring a pot of water to a gentle boil. Place a heatproof bowl over the pot, ensuring the bottom of the bowl doesn’t touch the water.
Add 200g of finely chopped chocolate to the bowl.
Stir occasionally until the chocolate has melted completely and is smooth. Be cautious not to overheat the chocolate as it can seize up. If the water cools down too much, reheat it as necessary while continuing to melt the chocolate.
Once melted, carefully pour the chocolate into donut molds (or any similar molds if you don’t have donut-shaped ones). Ensure that the molds are filled evenly for consistent donut shapes.
Allow the chocolate to solidify at room temperature, or you can refrigerate it to speed up the process.
Tip: While tempting, try not to snack on the melted chocolate before it’s time!
2. Prepare the Batter:
In a medium mixing bowl, crack one egg and whisk it lightly.
Add 50ml of water and 1 tablespoon of sugar to the egg, mixing well until the sugar is fully dissolved.
Gradually add 100g of all-purpose flour to the mixture, whisking constantly to avoid lumps.
Continue mixing until the batter is smooth and silky, resembling a thick pancake batter. The consistency should be just thick enough to coat the chocolate pieces without dripping too much.
3. Coat the Donuts:
For extra crunch and to prevent chocolate from leaking during frying, re-dip the coated donuts in the batter and roll them in breadcrumbs again. This double coating will ensure a sturdier crust.
Set the prepared donuts aside while you heat the oil for frying.
4. Fry the Donuts:
Heat a pot of oil over medium-high heat. The oil should be hot enough that when you drop a small bit of batter in, it sizzles and rises to the surface quickly.
Carefully place the coated chocolate donuts into the hot oil, frying in small batches to avoid overcrowding the pot.
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