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Tempura of chocolate truffles Recipe

Chocolate truffles encased in batter. Crunchy on the outside, warm and melted in the centre..delicious!

  • Preparation
  • Cooking time
  • Rest time
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(11 votes) 4.3/5
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  • Dark chocolate : 200 g
  • Double cream : 200 ml
  • Tempura flour : 300 g
  • Corn starch : 100 g
  • Sparkling water : 500 ml
  • Frying oil : 500 ml
  • ETAPE 1

    Boil the double cream and then pour over the pieces of chocolate.

  • ETAPE 2

    Mix well and allow the mixture to thicken. Place in the fridge to cool.

  • ETAPE 3

    Mix the flour, corn starch and sparkling water together to make a relatively thick batter.

  • ETAPE 4

    Remove the ganache from the fridge.

  • ETAPE 5

    Use a spoon to make small balls of chocolate ganache and then roll them through the tempura batter.

  • ETAPE 6

    Heat the cooking oil in a frying pan. Add the chocolate balls and cook for about a minute or until they turn a nice golden colour.

  • ETAPE 7

    Remove from the oil and place on some kitchen roll to drain away some of the grease.

  • ETAPE 8

    Enjoy while warm!

Chef's tip

«It is essential that the ganache is cool, the oil not too hot and the tempura not too liquid!»

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