Mini Ricotta Doughnuts with Caramel and Chocolate Sauces


Preparation info

  • Serves


    • Difficulty


Appears in

Let's Do Brunch

Let's Do Brunch

By Brigit Binns

Published 2013

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For the Chocolate sauce

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


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