| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Eggs |
Belgian |
Ready stead, Emp |
1 |
servings |
INGREDIENTS
| 100 |
g |
Belgian milk chocolate |
| 1 |
|
340 gram jar peanut butter |
|
|
Flour; for dredging |
|
|
Sunflower oil; for deep frying |
| 2 |
tb |
Self-raising flour |
| 2 |
tb |
Caster sugar |
| 2 |
|
Eggs |
|
|
Splash milk |
| 100 |
g |
Belgian milk chocolate |
|
|
Splash milk |
INSTRUCTIONS
FOR THE BATTER
FOR THE CHOCOLATE SAUCE
1 Fill a medium saucepan a third full with sunflower oil and heat. Break up
half the chocolate into equal pieces, and mould peanut butter around each
piece of chocolate.
2 For the Batter: Whisk together the ingredients until smooth. Coat the
balls first in flour, dip in the batter and deep fry in the hot oil until
crisp and golden. Drain on kitchen paper.
3 Deep fry the apple peel reserved from the earlier recipe. For the
Chocolate Sauce: Break the chocolate into a pan, and melt over a low heat
with a splash of milk.
Converted by MC_Buster.
Per serving: 2147 Calories (kcal); 182g Total Fat; (71% calories from fat);
97g Protein; 67g Carbohydrate; 374mg Cholesterol; 1699mg Sodium Food
Exchanges: 4 Grain(Starch); 12 Lean Meat; 0 Vegetable; 0 Fruit; 29
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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