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Ideal recipe for chocolate lovers that are not few. We are going to enjoy chocolate although in a slightly different but not less rich way. Simpler and faster to make than the usual croquettes.
In a large saucepan we put the cream to heat over medium heat. When it is well warm (without boiling) add the sugar, chopped chocolate and stir without stopping until the chocolate melts and we left a dense and delicious cream.
Spread the base and edge of the aluminum mold with a little butter and pour the cream. Let cool to room temperature and then put it in the refrigerator for 2 - 3 hours, time needed to then give it the shape of the croquettes without sticking too much to our hands.
Once we give the shape to the croquettes, we put them in the freezer at least 1 day so that they are very cold when they are coated and do not melt when frying.
Once frozen, prepare the dishes with the necessary ingredients for the batter, heat oil in a saucepan and go over the croquettes passing first through the flour, then through the egg and finally through the bread crumbs. If you see that they break when you fry them you can make a double batter (repeat the batter again respecting the same order). When the oil is hot, add the croquettes, removing them when they are well browned. It is convenient to remove the croquettes from the freezer and start to coat the croquettes just when we have the oil already hot so that they do not start to melt too quickly.
As they go hot we place them in a dish with absorbent paper so that they release the excess oil and without letting them cool a lot, but without burning, we can enjoy these delicious and "different" croquettes.
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citlaly escobar
02/02/2014 21:21:07
vamos a hacerlo
se ven ricas, hay que hacerlas...
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