Chocolate Croquettes with Passionfruit Crème Anglaise

February 21, 2011

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Behold the beauty! There is seriously nothing more beautiful than the sight, smell and feel of melty gooey chocolate am I right? But it gets naughtier. This little baby? He comes deep fried and explodes in your mouth.

Happy Monday indeed! It’s always nice to start the week with a bang…

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Nearly everything under the sun has been deep fried at one point or another but chocolate is just a whole new dimension of pleasure. I remember the first moment I had a deep fried Mars Bar in which the immediate reaction involved curled toes and primal animalistic groaning (which is now my mating call). I’ve made no secret of my love for warm, gooey chocolatey things and a dessert of deep fried chocolate bars was the ultimate in culinary hedonism.

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Then along came what I now dub, ‘Naughty Balls’. Hold the laughs. What I mean of course, are Chocolate Croquettes.

Subjecting vulnerable chocolate to the fiery pits of hot grease goes against my very nature and I expected a big ol’ mess. But for the love of deep-fried, I was prepared to try anything once. The end result was worth the sweat. Just imagine toasty and crispy croquettes, full and quivering from its sweet molten innards. One slight touch or the gentlest of bites is all that’s needed to break away the flimsy coconutty crumbed coating to reveal a spilling pool of chocolate lava. Exploding chocolate balls. This is pure (erotic) poetry.

PS – From hereon out, I shall refer to them as croquettes and not uh, balls because I’m starting to giggle. Because I’m so mature like that.

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Inspired by Pierre Herme, it was the perfect way to use up leftover chocolate ganache in the fridge. Although I should’ve heeded the age-old lesson of not working with ganache on a hot day. Even if you refrigerate the buggery out of it, it’s only going to take about 5 seconds before that well chilled ganache turns to mush in your hot little hands. It was carnage. A delicious one at that but still, it wasn’t pretty.

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The possiblities are endless here with an empty ganache canvas to work with. White, milk or dark chocolate? Take your pick. And then have fun with the flavourings. Think liqueurs, spirits, coffee, zests, spices, herbs, nuts or dried fruit. The ganache is your masterpiece so have fun putting your own spin to it. And because there’s no such thing as too much of the sweet stuff, I paired these chocolate croquettes with a passionfruit crème anglaise, which just lifted the croquettes to a whole new dimension of deliciousness. Warm, sweet chocolate with a cool, tangy, tropical custard, I don’t think I need to tell you what an amazing combination it was. And the crème anglaise? I believe it’s now my favourite thing to attack with a spoon.

This is what dreams are made of, my friends.

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Chocolate Croquettes with Passionfruit Crème Anglaise
Yields 24
Makes: a satisfactory batch. About 24 depending on the size of your croquettes (admittedly, I didn’t count, I just ate).
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Chocolate Croquettes
  1. 200g dark chocolate (around 60-70% cocoa)
  2. 200ml pouring cream (at least 35% fat content)
  3. 1 cup shredded coconut
  4. 1 cup panko breadcrumbs
  5. 2 eggs, lightly beaten
Passionfruit Crème Anglaise
  1. 200ml milk
  2. 300ml pure cream (35% fat content)
  3. 150g caster sugar
  4. 1 tsp vanilla extract
  5. 6 large egg yolks
  6. 200ml passionfruit pulp (from approx. 8 large passionfruit)
Chocolate Croquettes
  1. To make the ganache, gently heat the cream and chocolate together until it has completely melted and whisk to combine. Pour ganache out into a bowl or container and refrigerate overnight (the more chilled the better).
  2. To make the balls, remove ganache from the fridge and working quickly, roll up ganache to form 2-2.5cm sized balls and place on baking paper on a tray. If the chocolate starts to soften, quickly stick it back in the fridge or freezer to chill. Any rolled ganache balls, place in the freezer while you work with the rest of the ganache.
  3. After you have rolled up all the ganache balls, chill them well in the fridge or freezer for an hour.
  4. In a shallow dish, combine the coconut and breadcrumbs. Dip the chilled ganache balls in the egg, then roll in the crumb mix until well coated. Freeze for an hour.
  5. Put a second crumb coating by redipping in the egg then roll in the crumbs. It’s important to have a at least 2 or 3 coats as this is the only insulation for the chocolate against the hot oil so do not skip these steps. Freeze again for an hour.
  6. At this stage, the croquettes can be stored in an airtight container in the freezer until ready to use.
  7. To deep fry the croquettes, pour enough oil in a pot up to an inch or two thick. Heat to 180°C.
  8. Remove balls from the freezer and deep fry a few balls at a time until golden. Remove with a slotted spoon and drain on absorbent paper towels. Serve immediately with passionfruit crème anglaise.
Passionfruit Crème Anglaise
  1. Place the milk, cream and about half of the sugar in a saucepan and scald over medium heat. When bubbles appear at the sides, switch off and remove from the heat. Add the vanilla extract and stir to combine.
  2. Meanwhile, whisk the egg yolks and the remaining of the sugar until it is light and thick. Stir through the passionfruit purée.
  3. While continuously whisking, add the a little of the hot milk mixture into the egg yolks to temper. Pour this mixture back into the saucepan with the rest of the milk.
  4. Cook over the lowest heat while stirring continuously with a wooden spoon making sure to scrape the bottom. Cook until the custard is thick enough to coat the back of the spoon. When you run your finger through it, it should leave a clear line. On a thermometer it should be 77-80°C.
  5. Do not be tempted to turn up the heat and do not boil otherwise it’ll curdle.
  6. If you’re not serving it warm, pour into a bowl or container, place a sheet of clingwrap or baking paper over the surface to stop a skin from forming and refrigerate.
Notes
  1. • Make sure not to add too much croquettes to the oil otherwise the temperature will drop.
  2. • The temperature of the oil is important here. If it is too hot, the outside will be ready before the ganache has sufficiently thawed. Too cold and the ganache will melt before the coating is done. If the temperature of the oil is too cold, the croquettes wil get heavy and greasy.
Adapted from Chocolate by Pierre Hermé
Adapted from Chocolate by Pierre Hermé
Citrus and Candy http://www.citrusandcandy.com/

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{ 38 comments… read them below or add one }

Anna January 15, 2013 at 08:23

This is my favourite everything.

Reply

anna December 17, 2012 at 20:03

How do I know they are ready and completely molten inside/ my temperature is just right? I can’t poke them all over to test , can I? How long do they approxamitally need?
Thank you very much in advance, your photos are beautiful!

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Citrus and Candy December 17, 2012 at 20:57

Hi Anna, if the croquettes have been frozen for more than 6 hours than no more than 3 minutes. If they’ve been frozen for less than perhaps 2 minutes should be enough? Just make sure the oil is at the specified temperature and that you only deep fry a small batch of croquettes at a time so they don’t bring the temperature of the oil down. But the most important thing is no more than 3 minutes (according to the original recipe).

Just make sure that they’re fried to a golden colour and the insides should be fine. There’s definitely enough heat to melt the chocolate. To be safe you could test out one or two so you know the right cooking time. Hope this helps!

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Tamsila December 14, 2012 at 04:14

Oh my god, I’m dying to makes these! Look so goog, but need so mucht preparation time. :( I just have to start soon!
I’m not familiar with the sup-system, sorry, is a cup here also 250ml/250g or how did you measure the coconut and panko breadcrumbs?

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Citrus and Candy December 14, 2012 at 13:47

Hi Tamsila, yes the cup measurement is 250ml. But you really don’t need to be exact with the measurements as long as you have equal amounts of breadcrumbs and coconut mixed together in a plate. It’s only used to coat the chocolate so if you run out then you just need to scoop up more breadcrumbs and coconut, no need to measure. Hope this helps!

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Josephine February 27, 2011 at 18:40

really really tasty! different meal.

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Taz February 26, 2011 at 22:37

wow, these sound fascinating and delicious!

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Rhonda February 24, 2011 at 22:12

My jaw actually dropped when I saw the first pic!! look at the melted chocolatey goodness!! absolutely brilliant!! and the anglaise must be a fine partner in crime indeed!

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brilynn February 22, 2011 at 23:03

Those look amazing! And the passionfruit anglaise pretty much puts them over the top for me…

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Gianna February 22, 2011 at 13:34

this dessert is everything i want in life..in a perfect little ball!
freaking work karen

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Paris Pâtisseries February 22, 2011 at 11:46

I could eat a dozen of those . . . feel guilty . . . and then still eat a dozen more. All that chocolate. Yum.

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delicieux February 22, 2011 at 02:21

Wow, these look SINFULLY amazing!! Mmmm exploding deep fried chocolate balls. Yum!

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Guest February 22, 2011 at 01:56

Wow what a picture. Mucho impressed.

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sugarpuffi February 21, 2011 at 16:16

i wish the chocolate can just ooze into my mouth already!!!

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stefania February 21, 2011 at 14:31

Deliziosi questi piccoli bocconcini dolci, ciao♥

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frog in cottage February 21, 2011 at 13:23

this is not human !!! supernatural !! irresistible !!

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mlle délicieuse February 21, 2011 at 11:12

Hurrah for the return of sugar to Candyland! And the return of sexy titillating prose.

And, of course, for balls. Exploding ones. Mmmm, exploding chocolate balls…

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Sheena February 21, 2011 at 09:17

Oh my goodness. The croquettes on their own look amazing, but with the passionfruit anglaise too, it sounds de-licious. Love all the photos!

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carine February 21, 2011 at 09:03

OMG OMG OMG! I really really want this right now!!!!

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Jun February 21, 2011 at 08:07

Mmmmm… So mouth-watering…

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Albizia February 21, 2011 at 06:43

I'm not sure I will ever be brave enough to try these but I must say you are a genius!

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Steph February 21, 2011 at 05:38

This. Is. AMAZING. And Naughty Balls is the best name ever.

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almost always ravenous February 21, 2011 at 04:44

omG… YUMZ. mmmm

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Prerna@IndianSimmer February 21, 2011 at 04:25

Ok, I have to say this but this is totally unfair! U just can't make something so insanely luscious and just post it here publicly!! I want that RIGHT NOW!! :D
Looks so so good!

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pickyin@LifeIsGreat February 21, 2011 at 04:04

Finally, something chocolate after a long break. You rock!

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Iron Chef Shellie February 21, 2011 at 03:17

=O

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food.4.two February 21, 2011 at 02:24

wow….this is just yummy deep fried goodness :)

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the culinary chronicles February 21, 2011 at 01:58

This requires only three letters….

O….M….G

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Jacq February 21, 2011 at 01:21

omg how sexy is that first photo?? look at that oozing chocolate ganache! this is pure genius karen!

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penny aka jeroxie February 21, 2011 at 00:55

damn it… too late! I had some leftover ganache… I ate it with a spoon :|

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Reemski February 21, 2011 at 00:42

Karen, wow. You are an evil genius!

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Conor @ HoldtheBeef February 20, 2011 at 23:47

Mouth explosions are the best type of explosions and sexy dreams are the best type of dreams.

These are the (chocolate) bomb!

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Parsley Sage February 20, 2011 at 22:49

This post leaves me needing a cold shower…and a chocolate bar STAT!

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Irina February 20, 2011 at 21:55

OMG!
These look so mouth-watering! I'm gonna definitely try them!
Thanks for sharing this recipe

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Three-Cookies February 20, 2011 at 21:30

A more 'romantic' version of the chinese dessert – deep fried ice cream. Your version could sit comfortably in a fine dining establishment:)

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amy February 20, 2011 at 19:29

you are seriously killing me. chocolate and passionfruit?! deep fried golden goodness! omyum!! :)

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Poires au Chocolat February 20, 2011 at 18:05

Woah. Woooooaaah.

I seriously did not know that was possible. Amazing job! Will have to try one day.

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Kulsum February 20, 2011 at 17:47

I might have just fainted.

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