Fried Chocolate Donuts

Table of Contents

- 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!

- 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.

- Once the chocolate has completely set, gently remove the chocolate donuts from the molds. If they are sticking, tap the molds lightly to loosen them.
- Dip each chocolate piece into the prepared batter, ensuring it is fully coated on all sides.
- Immediately roll the batter-coated chocolate in Panko bread crumbs, pressing gently to help the crumbs stick. This gives the donuts a nice crispy exterior.

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.

- 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.
- Fry each donut for about 1 to 1.5 minutes, turning occasionally to ensure even browning. The donuts should develop a golden-brown, crispy crust while keeping the chocolate inside molten.
- Note: Fry quickly to avoid the chocolate melting too much and leaking out. If the oil temperature is too low, the donuts will take longer to fry, increasing the risk of the chocolate escaping.

- Once fried, use a slotted spoon to remove the donuts from the oil. Drain them on paper towels to remove any excess oil.
- Let the donuts cool slightly before serving — the chocolate inside will still be deliciously warm and gooey.
- Enjoy your perfectly crispy-on-the-outside, melty-on-the-inside fried chocolate donuts!

Optional: Dust with powdered sugar for extra sweetness or serve with a side of vanilla ice cream.

- Chocolate: Use high-quality chocolate for the best flavor and texture. Dark chocolate works best for a rich, intense flavor, but milk chocolate or even white chocolate can be used depending on your preference.
- Bread Crumbs: Panko breadcrumbs are ideal for this recipe because they create a light and crispy crust. If you don’t have Panko, regular breadcrumbs will work, but the texture may not be as crispy.

- Oil Temperature: Maintain a consistent oil temperature of around 350°F (175°C) to ensure quick frying and a crispy exterior. If the oil is too hot, the donuts will brown too quickly on the outside while the inside remains undercooked.
- Double Coating: For an extra crispy and sturdy crust, double-coat the chocolate in both batter and breadcrumbs. This will help prevent any chocolate from leaking out during frying.
- Filling Alternatives: If you want to switch things up, you can try using caramel or peanut butter instead of chocolate as the filling.

Refrigeration: These donuts are best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To reheat, pop them in a toaster oven or oven at 350°F (175°C) for 5-7 minutes to restore their crispiness.
Freezing: You can freeze the chocolate-coated donuts before frying. Just place them on a baking sheet in a single layer and freeze until solid. Once frozen, transfer them to a freezer-safe bag. Fry directly from frozen, adding a minute or two to the frying time.