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
Test Kitchen Notes
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
Ingredients
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1 pound
semi-sweet chocolate (scharfenberger)
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1 cup
whipped cream
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3
eggs
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1 1/2 cups
panko bread crumbs
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1 cup
cinnamon & sugar (I use Vietnamese cinnamon)
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1 1/2 cups
flour, sifted
Directions
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Heat chocolate in one pan.
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Heat cream in another pan.
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After both have been heated add the cream to the chocolate and refrigerate for 1 hour.
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Later, us a melon baller to make balls. Freeze the balls for 1 ½ hours.
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Dip balls in flour then eggs. Roll in premixed breadcrumbs, sugar and cinnamon.
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Freeze again.
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Heat a fondue pot with peanut oil and lightly fry the chocolate balls.
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