Calling all chocoholics to come satisfy your sweet tooth, indulge in your all-time favourites and discover new ways to get your fix with 75 diverse chocolate-based desserts from Sabine Venier, the founder of Also The Crumbs Please.
Sabine shares standout takes on classic fudgy desserts as well as creative, interesting twists on treats that readers know and love, including Cherry Cheesecake Swirl Chocolate Brownies, Chocolate-Covered Tiramisu Truffles, Mind-Blowing Chocolate Fudge Birthday Layer Cake, Chile Chocolate Lava Cakes, Glazed Bacon Chocolate Donuts, The Ultimate Mississippi Chocolate Mud Pie, No-Bake White Chocolate Mango Cheesecake, Earl Grey ChaiPoached Pears Dark Chocolate Cake, and Ultraflaky Chocolate Croissants (Pain au Chocolat).
Perfect for bakers looking for that next great chocolaty recipe or as a gift for the chocolate addict in your life, this book will satisfy every craving.
Glazed Bacon Chocolate Donuts
This recipe combines chocolate-glazed chocolate donuts with maple-glazed donuts; need I say more? You won’t be able to stop eating these! I’m not a person who can eat two or three pieces of cake at a time, but these chocolate treats transform me into a living donut-eating monster. I can’t stop thinking about them and have absolutely no problem with eating the whole batch on the same day.
Yield: 18 donut rings plus holes bacon
¼ cup (50 g) packed dark brown sugar
3 tbsp (45 ml) pure maple syrup
8 oz (227 g) thick-cut bacon, cut into 2″ (5-cm) slices
1 cup (240 ml) lukewarm milk (110°F [43°C])
1⁄3 cup (67 g) sugar
2¼ tsp (7 g) active dry yeast
2 large eggs
½ cup (75 g) unsalted butter, melted
½ tsp salt
¼ cup (21 g) unsweetened natural cocoa powder, spooned and levelled
3 to 3¼ cups (405 to 439 g) all-purpose flour, spooned and levelled, plus more for dusting
Nonstick spray, for bowl
3 to 4 cups (720 to 960 ml) vegetable oil, for frying glaze
6 oz (170 g) bar-style semisweet chocolate, finely chopped
½ cup (120 ml) heavy whipping cream
1 tbsp (15 ml) pure maple syrup
Make the bacon: In a small bowl, stir together the brown sugar and maple syrup. Brush the bacon slices liberally with the mixture on both sides. Heat a large skillet over medium heat and cook the bacon for about 2 minutes on each side, or until browned and crispy. Remove from the heat, transfer the bacon to paper towels to absorb the fat and let the bacon cool.
Make the donuts: Preheat the oven to 200°F (100°C). Line three baking sheets with parchment paper. Set aside.
In a large bowl, using an electric mixer fitted with a whisk attachment, stir together the milk, sugar and yeast to combine. Then, let the mixture sit for 5 to 10 minutes, or until the surface starts to get foamy.
Add the eggs, melted butter and salt and whisk just until combined. Add the cocoa powder and 1 cup (135 g) of the flour and whisk on slow speed until combined. Then, add 2 cups (270 g) of the flour and replace the whisk attachment with a dough hook. Start to knead the dough slowly and increase the speed to medium and then to high. Knead for 5 to 10 minutes on high speed. The dough should be slightly sticky to the touch but should start to come away from the sides of the bowl after a few minutes of kneading. If it continues to stick to the sides of the bowl after a few minutes of kneading, add 1 tablespoon (8 g) of flour at a time (up to ¼ cup [34 g] in total) and mix on low speed until the dough is of the right consistency; then, turn the speed back to high. Do not add more flour than is necessary, or your donuts will be dry. In the end, the dough should be smooth and soft, and the bowl should be clean without any dough on the sides.
Lightly spray a large, heatproof bowl with nonstick spray and transfer the dough to the bowl; lightly oil the top of the dough as well. Then turn off the preheated oven and place the bowl, uncovered, in the oven for 15 minutes, leaving the oven door ajar.
Remove the bowl from the oven and preheat to 200°F (100°C) again. On a very lightly floured surface (use as little flour as possible to keep the dough from sticking to the rolling pin or surface), roll out the dough until it’s ½ inch (1.3 cm) thick. Using a lightly floured donut cutter, cut out 3-inch (7.5-cm) donuts. Place the rings and holes, about 2 inches (5 cm) apart, on the prepared baking sheets. Turn off the preheated oven and place all the baking sheets inside, leaving the oven door ajar, for 30 minutes, or until the donuts are doubled in size.
In a heavy-bottomed saucepan, heat the oil to 360 to 370°F (180 to 185°C). Use a thermometer to check the temperature. Fry one donut ring at a time for 60 to 90 seconds per side, until golden brown and the oil bubbling around the donuts subsides. Transfer the fried donut rings to a wire rack or paper towels. Then, fry as many as 6 donut holes at a time for about 30 seconds per side, placing the fried donut holes on the same wire rack or paper towels as the fried rings. Set aside.
Make the glaze: Place the chocolate in a heatproof bowl and set aside. In a microwave-safe bowl, combine the cream and maple syrup and microwave on a medium setting for 1 to 2 minutes, or until the mixture starts to simmer. Pour over the chocolate and let sit for 2 minutes. Then, stir until the glaze is smooth and combined.
The donuts are best eaten fresh on the same day. However, you can store them in a container at room temperature for up to 2 days.
While they are still warm, dip the donut rings and holes into the glaze and place on a wire rack or on one of the parchment paper-lined baking sheets. Place the bacon pieces on top of the donuts and let them dry for 30 minutes.
Note: If you don’t want to fry the donuts, you can actually bake them instead. Preheat the oven to 375°F (190°C). Brush the tops lightly with butter before baking to keep them soft and moist, then bake for 10 to 12 minutes. Keep in mind that baked yeast donuts are not as moist or soft as fried ones.
Recipe reprinted with permission from Page Street Publishing.