White Chocolate Beignets

The absolutely beautiful and delish White Chocolate Beignets.

This sweet treat looks fabulous and complicated, but is simplistic with a quick preparation time.

It's that oh so perfect dessert to dish out for this summer. And of course to show off to share with everyone (wink, wink)

This recipe makes 16 Chocolate Beignets,

Preparation and Frying time is about 15 minutes.

Freezing time is about 30 minutes.

Ingredients:

• 200g Lindt White Truffles
• 500ml Cake Flour
• 8ml Baking Powder
• Pinch of Salt
• 1 Large Egg
• 500ml Soda Water
• Sunflower Oil, for Deep Frying

Method:

1. Freeze the truffles for 30 minutes.
2. While the truffles are busy freezing
   Combine the flour, baking powder and salt.
   Whisk the egg and soda water into the flour mixture, until it has a pancake batter consistency.
3. Fill a deep small pot with a 5cm depth of Sunflower Oil.
   Heat the oil until very hot.
4. Dip chocolate truffles in the batter (3 at a time works nicely) and deep-fry for about 30 second or until golden all over. Remove from oil and place on a paper towel to drain excess oil and cool slightly.

Tips:

** Keep the truffles frozen while working with it.

** The oil should be very hot, it should almost instantly brown the beignets. Otherwise it will melt the truffles and the chocolate will spill out.

** To serve, dust with icing sugar and serve with ice cream.

The Yay and Nay's:

This recipe scored an overall yay from the guinea pigs. 

Lots of "ooh's and aah's" and awed expressions of the outcome.

The Beignets are quite sweet and serving it with vanilla ice cream takes the sweet edge off.

Credits:

This recipe is from the Your Family magazine, issue and date of publication unknown.