Christmas Chocolate Donut Recipe
It's round, made of dough and filled with cream, yep, it's Adam Atkin’s (@peddlingpizza) beyond filthy Christmas Chocolate Donut. Tis the season to indulge... so you'll want to try this one – it's a great excuse for using up your leftover Christmas chocolate bars and pizza dough.
With brandy Chantilly cream, chocolate orange ganache and a doughy ricotta ring, it's the ultimate Christmas dessert to fire up in your Gozney outdoor oven.
For the Chantilly Cream
300ml whipping cream
35g Icing Sugar (plus more for finish)
For the Chocolate and Orange Ganache
80g Leftover chocolate bars
For the Doughnut
Left over pizza dough
Terry’s chocolate orange
Crushed chocolate digestive biscuits
To make the Chantilly cream, whip together all the ingredients (whipping cream, icing sugar and brandy) until right before it reaches the soft peak stage.
To make the ganache, add the mixed chocolate bars, cream, orange peel to a pan and melt in the Roccbox.
Then add a slug of brandy and put the pan back into the Roccbox to flambe.
Roll out your leftover pizza dough into an oblong shape.
Add the ricotta and chocolate orange segments in a line in the centre of dough.
Fold over the dough like a calzone, wrap around and seal the edges to make ring shape.
Fire away in Roccbox on a low flame at the front of the oven, then turn up to half flame at 400°C/752°F. Give it a full turn, check the bottom is cooked.
Top with the chocolate orange ganache, Chantilly cream, orange zest and biscuit crumb for some added crunch. Finish by sprinkling with icing sugar.
Okay, it is time to turn your Gozney outdoor oven on and get to work! Why don't you share your delicious Christmas Chocolate Donut with us, just use the #gozneykitchen!