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
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
See what other Food52ers are saying.