Cinnamon sugar doughnut holes with chocolate espresso ganache
By Alida Ryder
Posted November 17, 2015
In Dessert, Recipes
I feel it only necessary to balance out the ridiculously healthy Chinese chicken salad from last week with something so indulgent and delicious, you won’t be judged for licking your screen.
As a child, I thought being an adult meant I would be able to eat whatever I want, whenever I want and as a child, that meant all the doughnuts in the world. I thought I would eat them all day long but then you grow up and realise that nope. In fact, that is not possible, especially if you don’t want to buy new jeans every week. So, while I do love doughnuts (love is a slight understatement), I only have them every now and then but when I do, you better know it’s going to be good. And because doughnuts are rings of deliciousness, there are little bits of dough that are left over and you know what you do with those little bits? You fry them up then dunk them in cinnamon sugar and serve them with an espresso-flavoured ganache so addictive you might want to bathe in it.
- I used the holes from the doughnuts I made with lemon glaze, but feel free to make the entire batch of dough and just cut out "holes"
- 1 cup caster sugar
- 1 tablespoon ground cinnamon
- 200g dark chocolate
- 50ml cream
- 50ml espresso