Description

Chocolate balls with chocolate cream
Bignole al cioccolato. Little balls of chocolate dough. Something in between the consistency in between the air eclairs and donuts. Very good combination of chocolate batter and chocolate thick cream. Magically delicious!!!

Ingredients

  • Chicken egg

    3 piece

  • Powdered sugar

    9 Tbsp

  • Milk

    6 cup

  • Chocolate milk

    50 g

  • Butter

    3 Tbsp

  • Cocoa powder

    0.333 cup

  • Salt

    0.5 tsp

  • Flour

    0.66 cup

  • Olive oil

    2 cup

  • Vanilla

Cooking

step-0
Yolks to mix with the powder, pour into a saucepan and add the milk. Stir thoroughly. To turn on the fire.
step-1
Stirring constantly boil until thick. Remove from the heat.
step-2
Chocolate chop with a knife. In small portions add in the cooled cream.
step-3
Add the softened butter. Mix thoroughly.
step-4
Further, the cream put in a piping bag with a thin nozzle, to lock in a beaker or other suitable container and refrigerate for at least an hour. Also, the cream can be prepared in advance, for example in the evening, it is only important to tightly spun, so it does not zavetrilos.
step-5
Mix in a bowl: egg, flour, cocoa, softened butter, milk, baking powder, vanilla and salt. Get a fairly thick batter, if needed add a couple tablespoons of milk, the dough is thick, viscous, almost does not spread.
step-6
Beat egg whites with sugar until peaks.
step-7
In a deep frying pan or small saucepan heat the oil. Gently stir whites into the batter.
step-8
When the oil began to boil, (you can check this by dropping a drop of water - the oil starts to hiss and foam), fire slightly lowers to just above average. Now we need two teaspoons. One teaspoon recruit the dough, offer it to the boiling oil and the second tablespoon of "rolling" the dough into the oil, fry 1 minute, turn the balls after one minute, extracted with the help of a slotted spoon on a paper napkin. The balls must be fried in batches, depending on the diameter of the pan, 5-8 PCs.
step-9
When frying the balls swell. From the specified number of turns about 15-18 pieces. Eat right warm, don't recommend them for the future, prepare as much as you can eat warm at a time. Then you will fully enjoy the crispy thin crust and tender crumb. When storing these qualities are lost. With the help of the bag and the nozzle with a small hole, inserting the nozzle tip directly into the ball, fill each with a small amount of cream (so as not to interrupt the taste test).
step-10
Still, the Italians know a lot about food, dessert was lovely. Brittle and crunchy shell, soft and fluffy dough... and finally the liquid chocolate cream... divine!!!
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