A recipe by Lara Ferroni: food photographer, writer and author of “Donuts: Simple

and Delicious Recipes to Make at Home.” Follow Lara on her blog, Cook and Eat.

 

 

When Lara introduced her Boozy Doughnut Truffle recipe on her website, comments fell into two groups:either “Oh my gosh, I’m hitting the close-out sales!” and “Now I have to buy extra donuts and age them.” You’ll soon see why you'll be tempted to have your day-old doughnuts go stale.  

 

Past peak donuts (chocolate cake, gluten-free, old-fashioned but preferably not glazed)

“A bit of moisture”:  Frangelico, Kahlua, Baileys, Grand Marnier, cherry liqueur, orange juice or espresso

Dark, milk or white chocolate bars

 

1.      Crumble up doughnuts into a bowl. Don’t worry about getting super fine crumbs. Just break up the big pieces.

2.      Add a “bit of moisture” a little at a time, stirring until well incorporated. With your hands, try and form little balls.

 

Preparation tip: If you chill your donut balls in the fridge for about 5 minutes that helps the chocolate set faster.

 

3.      In a double boiler (or a pot with hot water where you can float an oven-proof glass bowl on the surface), melt enough chocolate so you can fully submerge an entire doughnut ball. Using a spoon, coat each ball completely, trying not to move it around too much (or you’ll get crumbs in your chocolate).

4.      With the spoon, scoop out the ball, and lightly tap it against the inside rim of the pot to get rid of any excess chocolate.

5.      Roll truffle onto a sheet of waxed paper (on a cookie sheet) to set. Repeat.

6.      Let the chocolate set in the fridge for a few minutes to speed the setting process.