Fresh mini doughnuts to dip in real chocolate sauce and textures

Created by

  • Beverley Dunkley - Callebaut® chef - CHOCOLATE ACADEMY™ centre UK
level 1

An absolute winner on the afternoon dessert menu: miniature doughnuts, or donuts if you will, served with a delicious dark chocolate sauce and a whole range of toppings, so your customers can create their own favourite taste and texture combinations. The perfect accompaniment of a fresh cup of coffee or a heartwarming Finest Belgian Hot Chocolate

Recipe components

Callebaut® ingredients

Real chocolate sauce

IngredientsPreparation

Place the dark chocolate and cream together in a plastic bowl. Heat in a microwave for 30 seconds. Stir well to create a smooth emulsion. If the chocolate has not melted heat at 10 second intervals until melted.

Small ring doughnuts

IngredientsPreparation
  • 600g
    bread flour
  • 15g
    powdered milk
  • 5g
    salt
  • 75g
    sugar
  • 60g
    butter
  • 30g
    whole egg(s)
  • 375g
    yeast
  • 300g
    water

Create a dough by combining all the ingredients.

Allow the dough to rest under cover for 1 hour. Divide into 15g portions. Mould into balls and then rings. Allow to prove on an oil tray. Drop the proved pieces into hot fat 190°C. The pieces will float. When one half is sufficiently browned, turn over to cook the other side. Remove, drain off excess oil, roll immediately in caster sugar.

  • Q.S.
    Blossoms Strawberry
  • Q.S.
    Crispearls™ Salted Caramel
  • Q.S.
    ChocRocks™ Dark

Serve suggestions Allow the customer to first dip the freshly cooked doughnuts in hot chocolate sauce and then a range of sprinkles.