Ingredients

For the chocolate bars

400 g (14 oz) Chocolate - 50% cocoa.

400 g (14 oz) Room temp heavy cream OR condensed milk

For the corn dog batter

250 g (1 cup) Room temp milk

2 Eggs

100 g (½ cup) Sugar

¼ tsp Salt

3 tsp Baking powder

1 tsp Vanilla extract

140 g (1 cup) All purpose flour

160 g (1 cup) Cornmeal

To serve

Powdered sugar

Method

For the chocolate bars

Melt the chocolate over a double boiler (or in the microwave stirring every 30 - 40 seconds).

Add the room temp cream or condensed milk and mix to combine.

Pour the mixture into a 7 inch (18 cm) pan lined with parchment paper and refrigerate until solid.

Cut into bars (1 inch / 2 cm thickness) and skewer the bars with bamboo skewers.

Freeze overnight or for at least 8 hours.

For the corn dog batter

In a large bowl, combine the milk, eggs and vanilla extract.

Add the sugar and cornmeal, and mix to combine.

Add the sifted flour, baking powder and salt, and mix until just combined. Don’t over mix.

Pour the batter into a tall glass. Once you’re ready to fry, dip your frozen chocolate bars in the batter (make sure you coat them completely in the batter or the chocolate will ooze out). Fry in hot oil (160 °C or 320 °F).

Dust with a generous amount of powdered sugar.

Tips

This recipe calls for a semi-sweet chocolate. I used 50% cocoa chocolate. You can add a sweeter one, but don’t use a very dark chocolate.

Before dipping the chocolate in the batter, make sure to shake off excess cocoa powder. If you don’t do this, it will color the batter.

Make sure every part of the frozen chocolate is coated in batter, otherwise the melted chocolate will leak out.

You don’t have to eat these right away if you don’t want to. You can allow them to cool completely, and then store them in an air-tight container (or plastic bag) for up to a day. Then, reheat for 20 seconds in a microwave when you want to serve them.

Categories: Donuts, Doughnuts