Break the chocolate into pieces and place in a bowl. Place the milk and cream in a saucepan and bring to the boil. Once boiled, pour the cream on to the chocolate and stir together. Add the butter to the bowl and mix thoroughly. Leave to cool for 2 minutes then refrigerate. Once cool, transfer the ganache to a piping bag and then pipe small balls onto baking parchment. Place in the freezer to harden.
Preheat the fryer to 180°C.
Mix together the flour, cocoa powder, oil, salt, eggs and beer. Mix until smooth then leave to rest for 30 minutes. Whisk the egg whites with the caster sugar and then combine with the flour mixture.
Coat the chocolate ganache balls in the doughnut mixture, using a spoon to form a round shape. Place the doughnuts into the fryer and cook for 5 minutes. Remove and place on kitchen paper to drain away any excess grease. Once cooled, sprinkle with icing sugar.
Put water and suger into a pan and bring to the boil. Reduce to a syrup. Mix the syrup with the pear coulis and leave to cool.
Serve the doughnuts with the pear coulis.
«Vary the ganache in this recipe to give a different flavour to your doughnuts.»