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Milk chocolate donuts, white chocolate glaze, and dark chocolate ganache. Can these treats get any more chocolatey than this?
As temperatures begin to drop and days shorten, I find that I crave chocolate more and more frequently. One day when I was craving something freshly baked with chocolate, I decided to make donuts because they’re a lot easier and quicker to make than a cake. That’s when it hit me. Why not make them more chocolatey by dipping them in melted chocolate and filling the hole in the middle with more chocolate? So I did, and the outcome was beyond delicious. If you are a chocoholic, you will love these donuts! They taste just like chocolate cake, but without the hassle of baking a cake.
If you’re pressed for time, you can make both donuts and ganache one day in advance. You can glaze the donuts the day before, but I’d recommend keeping the ganache in the fridge. Place it in a piping bag (to save you time) and decorate the donuts up to 3 hours before serving. Beware that if temperatures inside your home are too hot, the donuts should be stored in the fridge, or else the glaze and ganache could melt.
These decadent triple chocolate donuts with ganache are perfect for any occasion. They’re great for the holidays, birthday parties, anniversaries, dinners, and more. Here’s the recipe for the best triple chocolate donuts with ganache:
Decadent Triple Chocolate Donuts with Ganache
For the chocolate ganache:
- 100 g (3 ½ oz.) semi-sweet chocolate
- ⅓ cup (100 ml/ 3 ½ oz.) cream (35 % fat content)
For the dough:
- 2 large eggs at room temperature
- 1 cup (150 g/ 5 ¼ oz.) all-purpose flour
- ½ cup (100 g/ 3 ½ oz.) granulated sugar
- ½ stick (60 g/ 2 oz.) unsalted butter at room temperature
- ½ cup (120 ml/ 4 ¼ oz.) cream (35% fat content)
- 50 g (1 ¾ oz.) bittersweet chocolate
- 2-3 tbsp. milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- ¼ tsp salt
- 1 tbsp. unsalted butter at room temperature for greasing the pan
For the glaze:
- 100 g (3 ½ oz.) white chocolate
For the chocolate ganache:
- In a pot warm the cream over low heat. Once cream is warm add the chocolate and mix until the chocolate is completely melted and mixture is creamy. Put it aside and allow it to cool down. Once it reached room temperature, place it in the fridge for 30 minutes.
For the dough:
- Pre-heat oven to 180 °C (350 °F).
- In a bowl sift the flour, then add the baking powder. Mix them with a whisk and set aside.
- Gently melt the butter over low temperature. Make sure the butter does not bubble. Once melted, set it aside and allow it to cool a little.
- Place the milk and chocolate over low heat and mix until the chocolate melts, resulting in a creamy mixture. Set it aside and let it cool.
- Crack the eggs into another bowl, add the sugar and beat at high speed with an electric mixer. The mixture is ready when almost triple in volume and light in colour. Add the vanilla extract, salt, cream and whisk until well incorporated. Gradually add the melted cooled chocolate, and whisk after each addition.
- Using a spatula, add the flour mix to the egg mix in 2-3 steps, mixing gently after each addition. Make sure the flour is well incorporated, but do not over mix. Once the flour has been incorporated, fold in the melted cooled butter.
- Grease the doughnut pan with room temperature butter. Pipe the batter into the pan ¾ full. Bake for 10 minutes, or until doughnuts spring back when gently pressed.
- Once baked, take the pan out of the oven and allow the doughnuts to cool in the doughnut pan 2-3 minutes at room temperature. Transfer them to a rack and let them sit until completely cooled.
For the white chocolate glaze:
- Place the white chocolate over bain-marie until ¾ melted. Put aside and stir until completely melted. Allow it to cool down. Dip the doughnuts into the chocolate and place them on the rack until chocolate glaze dries.
- Once the white chocolate glaze is dry, pipe the chocolate ganache over the centre.