Fry

Fondue Truffles

February 13, 2011
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

  • Serves a lot
Ingredients
  • 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
In This Recipe
Directions
  1. Heat chocolate in one pan.
  2. Heat cream in another pan.
  3. After both have been heated add the cream to the chocolate and refrigerate for 1 hour.
  4. Later, us a melon baller to make balls. Freeze the balls for 1 ½ hours.
  5. Dip balls in flour then eggs. Roll in premixed breadcrumbs, sugar and cinnamon.
  6. Freeze again.
  7. Heat a fondue pot with peanut oil and lightly fry the chocolate balls.
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