Dark Chocolate-Ganache Mini Donut Recipe

There are many flavors of chocolate, ranging from white to milk to semisweet chocolate, but none are as rich - or so decadent - as dark chocolate.  The dark chocolate ganache that glazes these mini donuts is so rich that it can be served to only the truest of chocolate fans!

Ingredients:
for donuts:
1 cup all-purpose flour

1/3 cup cocoa powder, sifted
2 tspn baking powder
1/4 tspn salt
1 large egg
1/2 cup granulated sugar
3/4 cup whole milk
2 tbsp vegetable oil
2 tbsp sour cream
1/2 tspn vanilla extract

for ganache:
3 oz. dark chocolate(at least 60% cocoa), chopped - I used Hershey's Special Dark
1/3 cup heavy whipping cream
2 tbsp granulated sugar
1 tbsp unsalted butter

Preparation:

1. If using an electric donut maker, preheat according to manufacturer's instructions.  If using donut pans, preheat the oven to 350 degrees Fahrenheit. and grease donut pans.
2. In a small bowl, sift together flour, cocoa powder, baking powder, and salt.  Set aside.
3. In a medium bowl, whisk together egg and sugar.  Then add milk, oil, sour cream, and vanilla extract, mixing until thoroughly combined.  Gently stir in the flour mixture, stirring until there are no lumps.
4. If using mini-donut pans:  carefully fill each donut indentation 3/4 full.  Bake for 7 to 9 minutes or until a toothpick inserted into a donut comes out clean.  Transfer donuts to a cooling rack and let cool completely.  If using an electric mini-donut maker:  carefully fill each donut indentation 3/4 full.  Bake according to manufacturer's instructions or until a toothpick inserted into a donut comes out clean.  Remove donuts from appliance, transfer to a cooling rack, and let cool completely.
5. Place chocolate in a medium-sized heatproof bowl and set aside.  Heat the cream, sugar, and butter in a small saucepan over medium heat.  Bring to a boil and immediately pour the boiling cream over the chocolate.  Allow to stand, without stirring, for a few minutes.  Then, stir gently (you do not want to incorporate air into the ganache) with a spoon or whisk until smooth.
6. Allow ganache to cool on the counter for about 10 minutes, stirring as needed, until it cools and slightly thickens.  Place wax paper under a wire rack to collect any drippings for an easy cleanup.  Dip the top of each donut into the ganache and transfer to a wire rack.
7. Let donuts set for 5 minutes and then serve.  Donuts can be stored in an airtight container for up to 3 days but are best eaten fresh.

Recipe courtesy of Mini Donuts by Jessica Segarra

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