Chocolate Ganache Donut Hole Profiteroles
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Here’s an easy but sophisticated dessert which turns the humble donut hole into a classy profiterole. Use a quality fine chocolate for the tastiest results.
There's no muss or fuss with these easy-to-make Chocolate Ganache Donut Hole Profiteroles.
Yield: 20 pieces for four servings
20 cake-type donut holes (5 per serving)
1 cup whipping cream, whipped
1 1/3 cup (325ml) dark chocolate cardamom ganache*
8 oz. (250 g) dark chocolate (chopped fine and set aside in a one-quart bowl)
1/3 cup (75 mL) whipping cream
1/2 tsp. cardamom
Preheat oven to 325°F.
To make ganache, bring cream just to a simmer (do not boil) in a heavy saucepan. Remove from heat.
Stir cream slowly into the chocolate by hand with spatula or spoon until all chocolate is completely melted. Add cardamom. Beat by hand or using hand-held emulsion blender until smooth and emulsified. Use at once or keep warm.
When ready to assemble, warm donut holes in preheated oven for about 1 minute.
Cut each donut hole in half, and press down bottom half to make a flat bottom which will prevent rolling on plate.
Top each donut bottom with a dollop of whipped cream.
Dip tops of donut profiteroles in cardamom ganache, and place over whipped cream filling. Chill if not serving immediately.
*EC Note: In place of the dark chocolate cardamom ganache, you might also try the following from our Ecole Chocolat recipe pages: Taza Hot Fudge Chocolate Sauce or Recchiuti's Burnt Caramel Sauce.
Recipe from Rich's Food Service | Photo by Rich's Food Service. All rights reserved.
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