1. Let the Chocolate Set
Let the chocolate solidify at room temperature, or you can put it in the fridge to speed up the process.
Tip: Although tempting, try not to snack on the melted chocolate before itโs time! ๐
2. Prepare the Batter ๐ฅ๐ฅ
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In a medium bowl, crack an egg and lightly beat it.
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Add 50 ml water and 1 tablespoon sugar, mixing well until the sugar is completely dissolved.
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Gradually add 100 g all-purpose flour, whisking constantly to avoid lumps.
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Keep stirring until the batter is smooth and silky, similar to a thick pancake batter. The consistency should be just thick enough to coat the chocolate pieces without dripping too much.
3. Coat the Donuts ๐ฉโจ
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Once the chocolate is fully solidified, gently remove the chocolate donuts from the molds. If they stick, gently tap the molds to release them.
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Dip each chocolate piece in the prepared batter, making sure itโs fully covered on all sides.
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Immediately roll the batter-coated chocolate in Panko breadcrumbs, pressing gently to help the crumbs stick. This will give the donuts a nice crunchy exterior.
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For extra crunch and to prevent chocolate from leaking during frying, dip the donuts again in batter and roll in breadcrumbs once more. This double coating creates a stronger crust.
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Set the prepared donuts aside while you heat the oil for frying.
4. Fry the Donuts ๐ณ๐ฅ
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Heat a pot of oil over medium-high heat. The oil should be hot enough that when you drop a bit of batter in, it sizzles and quickly rises to the surface.
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Carefully place the chocolate-coated donuts into the hot oil, frying in small batches to avoid overcrowding.
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Fry each donut for about 1 to 1.5 minutes, turning occasionally for even golden crispiness. The donuts should develop a crunchy golden crust while keeping the chocolate inside melted.
Note: Fry quickly to prevent the chocolate from melting too much and leaking out. If the oil temperature is too low, the donuts will take longer to cook and increase the risk of chocolate leakage.
5. Serve and Enjoy ๐๐ฉ
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Once fried, use a slotted spoon to remove the donuts from the oil. Drain them on paper towels to remove excess oil.
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Let the donuts cool slightly before serving โ the chocolate inside will still be deliciously warm and gooey.
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Optional: dust with powdered sugar for extra sweetness or serve with a scoop of vanilla ice cream.
Cooking Tips:
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Chocolate: Use high-quality chocolate for the best flavor and texture. Dark chocolate works best for rich, intense flavor, but milk or white chocolate can also be used depending on preference.
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Breadcrumbs: Panko breadcrumbs are ideal for this recipe as they create a light and crispy crust. If you donโt have Panko, regular breadcrumbs will do, but the texture might be less crunchy.
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Oil Temperature: Maintain a steady oil temperature around 350ยฐF (175ยฐC) for quick frying and crispy exterior. Too hot oil browns the outside too fast, leaving the inside undercooked.
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Double Coating: For extra crispiness and sturdiness, coat the chocolate with two layers of batter and breadcrumbs to prevent leaks during frying.
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Filling Alternatives: Try caramel or peanut butter fillings instead of chocolate for variety.
Storage ๐ฅก
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Refrigeration: These donuts are best enjoyed fresh but if you have leftovers, store them in an airtight container in the fridge for up to 2 days. To reheat, place in a toaster or oven at 350ยฐF (175ยฐC) for 5-7 minutes to restore crispiness.
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Freezing: You can freeze the chocolate-coated donuts before frying. Place them in a single layer on a baking sheet and freeze until solid. Transfer to a freezer bag once frozen. Fry directly from frozen, adding 1-2 minutes to the frying time.
