If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: A 'play date' with your chocolate! Crunchy, sweet, and a lightly fried texture of the truffles make for a special and fun experience everyone will be talking about. When was the last time you had fried truffles? - Foodie-isms - Foodie-isms
Food52 Review: I’d never thought about deep frying chocolate truffles, so I was very intrigued by this recipe. The instructions are pretty straightforward, and most of the work can be done ahead of time. To avoid burning the chocolate, I melted it in a double-boiler. Lightly frying the truffles was a bit of trial and error, but 10 seconds in 350°F oil seemed to be about right. The Vietnamese cinnamon really makes these special, adding a surprisingly spicy kick, while the Panko adds a delightful crunchiness that balances the richness of the chocolate. I served these to dinner guests without telling them what they were. One bite and everyone swooned, calling them “little treasures.” I have to agree. - SwoonMySpoon
Serves a lot
- 1 pound semi-sweet chocolate (scharfenberger)
- 1 cup whipped cream
- 3 eggs
- 1 1/2 cups panko bread crumbs
- 1 cup cinnamon & sugar (I use Vietnamese cinnamon)
- 1 1/2 cups flour, sifted
- Heat chocolate in one pan.
- Heat cream in another pan.
- After both have been heated add the cream to the chocolate and refrigerate for 1 hour.
- Later, us a melon baller to make balls. Freeze the balls for 1 ½ hours.
- Dip balls in flour then eggs. Roll in premixed breadcrumbs, sugar and cinnamon.
- Freeze again.
- Heat a fondue pot with peanut oil and lightly fry the chocolate balls.
Have a Brew-ti-ful Day
Shop our newest caffeinated collection.
Everything you need for coffee and tea.
Your Memorial Day menu made easy.
A list of things we like.
Home & design links we love.
Add flower power to your espresso.