Featured Recipe
Chocolate Ganache Bites
By Kate
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Small spheres of rich dark chocolate ganache, breaded twice, deep-fried until golden crisp. Classic technique with tweaks: cream swapped for coconut milk, and graham crumbs replaced by panko and crushed freeze-dried raspberries for color and crunch. Covered thoroughly in egg wash and crumbs to lock in the gooey center during frying. Served with cinnamon-spiced vanilla ice cream. Timing based on texture cues, not just clocks. Keeps it runny inside, crisp outside. A touch of acid from the raspberries cuts richness. Oil temp measured by bread test or thermometer, visual cues emphasized. Frequent stirring during frying prevents uneven color and sticking.
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Prep:
25 min
Cook:
15 min
Total:
40 min
Serves:
16 pieces
dessert
fried
chocolate
vegan
ice cream
Introduction
Chocolate and frying aren’t obvious bedfellows but getting the crisp outside and molten center without premature melting or oil seepage is skill. The secret here is firm ganache made ahead, multiple coats to armor it, and freezing. Breadcrumbs aren’t just filler but flavor and textural components. Panko brings airier crunch; raspberries add acid and color. Use coconut milk instead of heavy cream for slight tang and dairy-free option—adds subtle complexity. Monitoring oil is crucial. Flames too high? Burnt crust, raw middle. Too low? Oil seeps in, soggy mess. Ice cream with cinnamon grounds the bite, brightens mouthfeel. Timing soft but eyes and fingers dictate doneness—color, firmness, bubbling sound—the language of frying. No rushing.
Ingredients
About the ingredients
Substitute dark chocolate with bittersweet or high-cocoa milk for softer flavor, adjusting sweetness. Coconut milk stands for cream but adds slight coconut aroma and creaminess. If allergic or unavailable, use oat cream or regular 35% cream. Freeze-dried raspberries could be swapped for lemon zest or ground toasted nuts (if nut tolerance exists) for different tasting crunchy coating. Panko offers lighter, crispier texture than traditional graham crumbs but graham or digestive crumbs work if you want more muted sweetness. Oil choice is flexible but high smoke points like sunflower or canola are best to avoid burnt flavors. Eggs are binding in breading; flax egg could work but may alter crispness. Ice cream optional but contrast of hot and cold sharpens fat flavor.
Method
Technique Tips
Stir ganache gently after cream addition to avoid air bubbles—this keeps texture dense, easy to scoop. Cling film pressed on surface stops skin formation—otherwise ganache dries top, compromises shape. Chill time slightly flexible; 5+ hours lets ganache set firmly. For shaping, cold hands help form tight, even balls—warm hands melt chocolate quickly, forcing frustrating reshaping. Double breading essential—first coat seals moisture; second adds crisp and insulation. Sifting crumbs can remove lumps causing uneven coating. Oil temp tricky without thermometer—test by dropping small bread or breadcrumb clump. Adjust heat with stove or remove pan off burner briefly. Fry in small batches for temp control; overcrowding cools oil, greasy bites. Listen for steady sputter, not frantic boiling. Drain well or sogginess ruins crunch. Keep warm oven low but avoid drying or melting balls post-fry. Serve immediately. Ice cream at least 10 minutes out of freezer for easy scooping but still cold.
Chef's Notes
- 💡 Use coconut milk for rich flavor but slightly less sweet. If using regular cream, adjust sugar levels down. Keep ganache cold for easier shaping.
- 💡 Chilling the ganache for 5+ hours means it's firm but still workable. Works better if you use cold hands. Warm hands make shaping messy.
- 💡 Monitor oil temperature; too high means burnt bites, too low means greasy mess. Dropping cubed bread checks temp; bubbles and sizzle, look for browning.
- 💡 Double breading protects the gooey center. First coat seals in moisture from ganache. Second coat adds crunch. Tap excess off each layer. No clumps.
- 💡 Fry in small batches; overcrowding cools oil too fast. Listen for consistent sizzling. Stir gently. Maintain color uniformity, avoid sticking.
