I just love chocolate bliss balls! Honestly, I don’t think I know even one person who would resist a chocolate bliss ball, especially if it’s homemade. This is simply delicious and kids also love it too.
This year I decided to take the chocolate bliss balls one step further, and made these fusion doughnuts – chocolate bliss balls doughnuts. They are easy to make, and you only need one bowl to make them, with no yeast or long wait for rising.
These doughnuts are made just like quick Sufganiyot eshel, but with the addition of crushed biscuits and chocolate chips to the dough. After frying, you dip them in chocolate ganache and garnish with desiccated ground coconut. The result is wonderfully sweet, chocolatey and simply delicious quick doughnuts.
For the last time we’ll be lighting hanukkah candles tonight – these doughnuts are a nice diversion for the traditional hanukkah treats. You can make them with your kids, and note that you can also make them gluten free and/ or dairy free.
Looking for more Hanukkah desserts? Try these: Churros with Chocolate Sauce | Homemade Donuts | Lukumades – Greek Doughnuts | Grandma’s Traditional Quick Doughnuts | Baked Brioche Doughnuts
Chocolate Bliss Balls Doughnuts
For the doughnuts:
- 100-120 grams chocolate biscuits or graham crackers see notes for gluten free version
- 200 ml (1 cup) yogurt or (see notes for dairy free version)
- 40 grams (4 tablespoons) sugar
- 1 large egg
- 30 ml. (2 tablespoons) milk (see notes for dairy free version)
- Pinch of salt
- 175 grams (1 ¼ cups) of all-purpose flour (see notes for gluten-free version)
- 1 teaspoon baking powder
- 50 grams of chocolate chips
- 1 liter of oil
For chocolate ganache:
- 50 grams of dark chocolate
- 60 ml. (1/4 cup) whipping cream (see notes for dairy free version)
- Ground desiccated coconut
Break the biscuits with your hands into coarse crumbs.
In a bowl, place yogurt, sugar, egg, milk and salt and mix until smooth.
Add flour and baking powder and mix until almost uniform and doughy.
Add in the crumbs and chocolate chips and mix until evenly distributed in the mixture. It should be very thick!
Heat oil in a large pot to a temperature of 160 Celsius degrees. If there is no thermometer you can check that the oil is hot enough by sticking a wooden spoon handle in it - if tiny bubbles form around the handle, it is a sign that the oil is hot enough.
Using an ice cream scoop or two tablespoons, form small donuts and fry in the hot oil on both sides until nicely golden. The color should be golden-brown.
Remove the prepared donuts from the oil with a slotted spoon to a plate with paper towel and cool slightly at room temperature.
Put chocolate in a bowl and add cream.
Melt together in the microwave or over double-boiler until everything is melted and a uniform ganache is obtained.
Dip the top of the donuts in the ganache, garnish with coconut and serve immediately. The donuts are at their best when they are fresh and warm!
- The donuts are at their best near frying.
- It can be kept in a closed container in the refrigerator for a day but it is important to heat a little in the oven before serving.
- Chocolate, vanilla or caramel biscuits can be used - according to personal taste.
- Instead of chocolate chips you can use chopped chocolate and of course you can use dark, milk or white chocolate according to personal taste.
- Gluten-free version: Use gluten-free biscuits and use gluten free flour mix instead of all-purpose flour.
- Dairy free version: Use the same amount of soy yogurt or coconut cream instead of yogurt. Also, convert the milk into water or soy milk. In the coating, use coconut cream (only hardened fatty part) in the same amount instead of the whipping cream.