Ooh la la! These are what I call my naughty but nice Chinese-style profiteroles. In this recipe, glutinous rice flour is used to make a snug casing for pieces of dark chocolate molded into a ball shape. The balls are coated in fragrant sesame seeds and then deep-fried. They expand and turn golden brown and the sesame seeds toast in the oil, giving a crunchy outer crust. Meanwhile, the chocolate inside has melted. And if that’s not enough my friends, melted chocolate is poured over – the ultimate grand finale! For chocolate lovers, this is a must-try recipe. So, forget the traditional Chinese red bean paste filling and hands up for dark chocolate.
© 2006 Ching-He Huang. All rights reserved.