Mini Ricotta Doughnuts with Caramel and Chocolate Sauces

Name: Mini Ricotta Doughnuts with Caramel and Chocolate Sauces
Yield: Serves 6–8
Ingredients: 1 tsp grated lemon zest; ¾ cup (4 oz/125 g) all-purpose flour; 2 tsp baking powder; Canola oil for deep-frying; 2 eggs; 1 cup (8 oz/250 g) whole-milk ricotta; 2 Tbsp unsalted butter; 1 cup (8 oz/250 g) granulated sugar; ¼ tsp salt; Confectioners’ sugar for dusting; 2 Tbsp granulated sugar; 1½ tsp pure vanilla extract; 4 oz (125 g) dark chocolate, coarsely chopped; ½ cup (4 fl oz/125 ml) heavy cream

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

Let's Do Brunch

By Brigit Binns

Published 2013

About

Ingredients

For the Chocolate sauce

4 oz (125 g) dark chocolate, coarsely chopped
½ cup (

Vegetarian
Breakfast

Method

To make the chocolate sauce, place the chocolate in the top of a double boiler over (but not touching) barely simmering water and heat, stirring often, until melted. Remove from the heat. In a small saucepan, heat the cream over medium heat until very hot but not quite simmering. Whisk the hot cream into the melted chocolate until smooth. Warm gently in the top of the double boiler before using