Trio Of Chocolate Dark Chocolate Fritter

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By Jennifer Kopp, CEPC, Pastry Chef, Chevy Chase Country Club, Chevy Chase, Md., A member of ACF Nation’s Capital Chefs Association Serves 4 Milk chocolate crème: 1 sheet Platinum Gelatin 3/4 C Milk 1/4 C Heavy Cream 3 Large Egg Yolks 3 T Sugar 1/4 T Cinnamon 3/4 C Chopped Milk Couverture Chocolate 1/4 t Brandy 1/4 t Vanilla Extract Dark chocolate ganache: 1 C Heavy Cream 3/4 C Dark Couverture Chocolate – Chopped Dark chocolate fritters: 2 Large Eggs 2 T Oil 1/2 C Milk 1 t Vanilla Extract 1/2 C Sugar 1 C All-purpose flour 1/4 C Almond Flour 1/4 C Cocoa Powder 1/2 t Baking Powder Canola oil for frying Confectioners’ Sugar – For Dusting Finish and serve: Melted Chocolate – For Painting (optional) Chocolate Cake or Brownies – Cut into 1 x 2-inch rectangles Marinated Raspberries Raspberry Jellies -if desired Croquant sticks – if desired To make milk chocolate crème: •Bloom gelatin in water; set aside. Meanwhile, bring milk and cream to boil. In a medium bowl, whisk together yolks, sugar and cinnamon. Whisking constantly, slowly pour hot milk mixture into yolks. Return egg mixture to saucepan; cook, stirring, until mixture thickens enough to coat back of a spoon. •Place chocolate in small metal bowl. Pour hot milk mixture over chocolate; stir until smooth. While still warm, stir in gelatin. Cool mixture; stir in brandy and vanilla. Refrigerate until very firm. To make dark chocolate ganache: •Bring cream to boil in small saucepan. Place chocolate in bowl; pour in hot cream; stir until mixture is smooth, shiny and somewhat elastic. Cover bowl with plastic wrap, pressing down on wrap so it touches surface of ganache. Refrigerate until set. •Scoop out teaspoon-sized balls of ganache; freeze. (You will have ganache left over; it can be served warm as an accompaniment to the dessert, or kept refrigerated for another use.) To make dark chocolate fritters: •In bowl, stir together eggs, oil, milk, vanilla and sugar. Sift flour, almond flour, cocoa and baking powder together in another bowl. Add dry ingredients to egg mixture; blend until smooth. Set batter aside for 15 minutes. •In small, deep saucepan, heat oil to 350°F. Dip each frozen ball of dark chocolate ganache into batter; gently drop into oil. Fry until fritters float and are evenly browned. Drain on paper towels. Dust with confectioners’ sugar; serve warm. To finish and serve: •Paint rectangle of melted chocolate on each plate. Place scoops of white chocolate coffee ice cream on crunch disks; place one on each plate. Dip metal spoon in very hot water; roll quenelles of milk chocolate crème. Set one on top of each chocolate cake (or brownie) rectangle; place on plates. Place 3 raspberries next to cake. Add warm fritter to each plate. Garnish with raspberry jellies and croquant sticks; serve.

Trio Of Chocolate Dark Chocolate Fritter

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  1. By Jennifer Kopp, CEPC, Pastry Chef, Chevy Chase Country Club, Chevy Chase, Md., A member of ACF Nation’s Capital Chefs Association Serves 4 Milk chocolate crème: 1 sheet Platinum Gelatin 3/4 C Milk 1/4 C Heavy Cream 3 Large Egg Yolks 3 T Sugar 1/4 T Cinnamon 3/4 C Chopped Milk Couverture Chocolate 1/4 t Brandy 1/4 t Vanilla Extract Dark chocolate ganache: 1 C Heavy Cream 3/4 C Dark Couverture Chocolate – Chopped Dark chocolate fritters: 2 Large Eggs 2 T Oil 1/2 C Milk 1 t Vanilla Extract 1/2 C Sugar 1 C All-purpose flour 1/4 C Almond Flour 1/4 C Cocoa Powder 1/2 t Baking Powder Canola oil for frying Confectioners’ Sugar – For Dusting Finish and serve: Melted Chocolate – For Painting (optional) Chocolate Cake or Brownies – Cut into 1 x 2-inch rectangles Marinated Raspberries Raspberry Jellies -if desired Croquant sticks – if desired To make milk chocolate crème: •Bloom gelatin in water; set aside. Meanwhile, bring milk and cream to boil. In a medium bowl, whisk together yolks, sugar and cinnamon. Whisking constantly, slowly pour hot milk mixture into yolks. Return egg mixture to saucepan; cook, stirring, until mixture thickens enough to coat back of a spoon. •Place chocolate in small metal bowl. Pour hot milk mixture over chocolate; stir until smooth. While still warm, stir in gelatin. Cool mixture; stir in brandy and vanilla. Refrigerate until very firm. To make dark chocolate ganache: •Bring cream to boil in small saucepan. Place chocolate in bowl; pour in hot cream; stir until mixture is smooth, shiny and somewhat elastic. Cover bowl with plastic wrap, pressing down on wrap so it touches surface of ganache. Refrigerate until set. •Scoop out teaspoon-sized balls of ganache; freeze. (You will have ganache left over; it can be served warm as an accompaniment to the dessert, or kept refrigerated for another use.) To make dark chocolate fritters: •In bowl, stir together eggs, oil, milk, vanilla and sugar. Sift flour, almond flour, cocoa and baking powder together in another bowl. Add dry ingredients to egg mixture; blend until smooth. Set batter aside for 15 minutes. •In small, deep saucepan, heat oil to 350°F. Dip each frozen ball of dark chocolate ganache into batter; gently drop into oil. Fry until fritters float and are evenly browned. Drain on paper towels. Dust with confectioners’ sugar; serve warm. To finish and serve: •Paint rectangle of melted chocolate on each plate. Place scoops of white chocolate coffee ice cream on crunch disks; place one on each plate. Dip metal spoon in very hot water; roll quenelles of milk chocolate crème. Set one on top of each chocolate cake (or brownie) rectangle; place on plates. Place 3 raspberries next to cake. Add warm fritter to each plate. Garnish with raspberry jellies and croquant sticks; serve.

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