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
pound semi-sweet chocolate (scharfenberger)
cup whipped cream
cups panko bread crumbs
cup cinnamon & sugar (I use Vietnamese cinnamon)
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.