Crispy, crunchy batter, gooey runny chocolate and a burst of tangy raspberry - these raspberry chocolate croquettes really do hit the spot!
This recipe for raspberry chocolate croquettes uses pure raspberry powder to cut through the richness of the molten dark chocolate ganache. At their core the croquettes are raspberry chocolate truffles. The raspberry ganache is then rolled in egg, breadcrumbs and ground almonds three times before being deep-fried.
What emerges from the sizzling oil is a thing of beauty - perfect golden balls which ooze with gooey chocolate lava as soon as you bite into them. We guarantee they won't last long!
Ingredients Serves: 10
Equipment and canapé ware
- Melt the dark chocolate in a bain-marie.
- Meanwhile, in a small pan bring the double cream and milk to the boil.
- Mix the cream, milk and chocolate to form a smooth, glossy ganache. Add the raspberry powder and stir to combine.
- Place in the fridge for 1 hour, until hard.
- Use the melon baller to scoop out spheres of chocolate ganache. Rub them between your hands to make them round.
- Place the chocolate balls in the freezer for 2 hours.
- Mix together the breadcrumbs and ground almonds.
- Dip each frozen chocolate ball in the egg and then roll in the almond/breadcrumb mix.
- Freeze for 15 minutes
- Repeat steps 8 and 9 two more times.
- Heat the oil in a small pan to 180°C or until a breadcrumb dropped into the oil sizzles and starts to brown after 15 seconds.
- Deep-fry the croquettes for 1 minute or until golden brown and crispy.
- Use a slotted spoon to transfer them to a piece of absorbent kitchen roll.
- Serve warm in mini burger boxes. Or alternatively set aside and re-heat the croquette for 2 minutes in the oven at 160°C before serving.