Chocolate truffle centers:
3 ounces bittersweet chocolate, finely chopped
1/2 cup heavy cream
1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
6 tablespoons ground almonds
8 tablespoons unsalted butter, such as Land O’Lakes, melted
2 large egg whites
1 teaspoon cinnamon
1/2 cup milk
1 teaspoon vanilla extract
Vegetable oil for deep frying
1 pint vanilla ice cream
Make the chocolate truffle centers:
1. Place the chocolate in a small mixing bowl. In a small saucepan over medium heat, bring the cream to a gentle boil. Pour the cream over the chocolate. Let the mixture stand for 30 seconds to melt the chocolate. Gently whisk until smooth. Cover the surface of the ganache with plastic wrap and refrigerate for 4 hours, or overnight. Using a small spoon or melon baller, form twelve truffles about 1-inch in diameter from the chilled ganache. Place on a waxed paper-lined tray. Cover with plastic wrap and freeze until ready to fry the beignets.
Make the beignets:
2. In a large mixing bowl, using a wire whisk, beat the flour, sugar, almonds, butter, egg whites and cinnamon. Beat in milk and vanilla to make a smooth, thick batter.
3. In a heavy bottomed, 2-quart saucepan, over medium high heat, heat the vegetable oil for deep frying to 350°F. Remove the truffles from the freezer and one at a time, dip the truffles in the batter, making sure the chocolate truffle is completely covered by the beignet batter. Fry, a few at a time. The truffles are done when the beignets rise to the surface of the oil and are golden brown and crisp.
Assemble the dessert:
4. Place 3 warm beignets on a dessert plate. Garnish with a scoop of ice cream and dust with sifted confectioners’ sugar.
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