Frying is a great way to add a touch of decadence and a delicious crunch to your desserts. This simple homemade recipe will also give you the opportunity to discover or rediscover our delicious dark chocolate and buckwheat spread. Yummy!
• 2 eggs
• Some flour
• A bit of milk
• Chapelure breadcrumbs or panko style
• 1 Liter of canola oil
• With a small spoon, make little balls of spread and put them on a baking sheet. Put the sheet in the freezer for around 1 hour
• In a medium saucepan, heat the oil up to 180 degrees Celsius
• In a bowl, mix the eggs with the milk
• Put the chapelure in a second bowl and the flour in a third
• Dip a chocolate ball in flour, then in the eggs, then the chapelure, to really cover it. Do the same for the other balls
• Fry the balls in the oil until they’re golden
Ingredients
• 1 jar of Allo Simonne Chocolate & Buckwheat spread• 2 eggs
• Some flour
• A bit of milk
• Chapelure breadcrumbs or panko style
• 1 Liter of canola oil
Steps
• Put the jar in the fridge for around two hours• With a small spoon, make little balls of spread and put them on a baking sheet. Put the sheet in the freezer for around 1 hour
• In a medium saucepan, heat the oil up to 180 degrees Celsius
• In a bowl, mix the eggs with the milk
• Put the chapelure in a second bowl and the flour in a third
• Dip a chocolate ball in flour, then in the eggs, then the chapelure, to really cover it. Do the same for the other balls
• Fry the balls in the oil until they’re golden
Product we use in this recipe
