Show #306

Great for breakfast or any time of the day.

Ingredients:

1 recipe maple chocolate truffles* (see recipe and note below)
2 cups all purpose organic flour
3 whole egg, beaten with bit of salt
1-1/2 cup fresh bread crumbs
1-1/2 cups beet sugar
1/4 cup saigon cinnamon, or similar
peanut oil for frying

Directions:

Prepare the chocolate truffles as in the maple chocolate truffle recipe but omit the final rolling in cocoa powder. After scooping the balls of chocolate place immediately onto the prepared baking sheet. When finished place the baking sheet with the truffles into a freezer for 1- 2 hours or until the truffle is frozen solid.

Set up a traditional breading station with plates of the flour, the beaten eggs, and the fresh bread crumbs mixed with the sugar and cinnamon.

Roll 2 to 4 frozen truffles at a time first in the flour. Roll the flour coated truffle in the palms of your hands packing the flour around the truffle. Place into the beaten eggs and completely coat. Remove from the eggs and let the excess drip off and place immediatley into the bread crumbs. Coat thourougly in the crumbs and as with the flour procedure roll the crumb coated truffle quickly in your hands pressing the bread crumbs into the truffle. Repeat the entire procedure with the same truffle for a second coating and place on a prepared cookie sheet. Repeat with the remaining truffles. When all the truffles are double coated place the cookie sheet into the freezer for 1 - hours or until frozen solid.

Preheat the peanut oil an electric deep fryer to 375 degrees.

Working in small batches, fry the frozen double breaded truffles for 8-15 seconds or until a nice crust has formed immediately remove and drain on paper towels and serve immediately.

Notes:

*Prepare the chocolate truffles as in the maple chocolate truffle recipe but omit the final rolling in cocoa powder.