Contributed by Barbara (Nightmist)
This starts as nothing more than melted chocolate with heavy cream folded in, rolled into balls, and frozen hard. It is then removed from the freezer dipped into beaten egg and rolled in sweet crumbs. To complete the recipe, you deep fry (fast, at about 380-390 degrees F, or about 30 seconds with the bread cube test) until the coating is just crisped and brown. Serve immediately!
You should have a crispy shell with an underlying layer of melted chocolate, and a center that is firm.
The amount of cream will depend on how much chocolate you are using and how "dry" it is. Think very firm truffle.
This page last updated 07/29/2001