Crispy Molten Chocolate Balls with Fruit
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
ready in 6 h. 15 min.
Ready in
Ingredients
for
35
- Ingredients
- 1 cup cream (48% fat)
- 3 cups plain Dark chocolate (70% cocoa solids, finely chopped)
- 3 cups day-old breadcrumbs
- ¾ cup Shredded coconut
- 2 tsps ground cinnamon
- ¼ cup sugar
- ½ cup all-purpose flour
- 3 eggs (beaten)
- vegetable oil (for deep frying)
- To serve
- mango compote
Preparation steps
1.
Heat the cream to a boil in a pan. Pour the boiling cream over the chocolate and stand for 5 minutes.
2.
Stir slowly until smooth and glossy. Cover the bowl with cling film, pressing the film onto the surface of the chocolate to prevent a skin from forming. Freeze for about 3 hours until firm, stirring every 30 minutes.
3.
Line a freezer-proof tray with non-stick baking paper
4.
Roll the chocolate mixture into small balls and place on the tray. Freeze for 1 hour.
5.
Mix together the breadcrumbs, coconut, cinnamon and sugar.
6.
Roll a chocolate ball in the flour and drop into the beaten egg, then roll in the breadcrumb mixture.
7.
Repeat the process to coat twice. Repeat with the remaining chocolate balls. Place on the tray and freeze for at least 1 hour.
8.
Heat the oil in a fryer or deep heavy-based pan to 180°C | 350°F.
9.
Fry only 2 balls at a time and cook for about 1 minute until the coating is golden brown. Drain on absorbent kitchen paper.
10.
Serve warm, but not hot, with mango compote.
