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!
• 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
• 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