Cinnamon sugar doughnut holes with chocolate espresso ganache
Fluffy doughnut holes coated in cinnamon sugar served with silky espresso chocolate ganache. Th perfect, easy dessert or indulgent snack.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
for the doughnut holes
- I used the holes from the doughnuts I made with lemon glaze but feel free to make the entire batch of dough and just cut out "holes"
- 1 cup caster sugar
- 1 tablespoon ground cinnamon
for the espresso ganache
- 200 g dark chocolate
- 50 ml cream
- 50 ml espresso
Make the doughnut dough according to the recipe. If you are making traditional doughnuts, use the holes and fry them for 2-3 minutes until golden brown and cooked through. Alternatively, use the full recipe and cut out "holes" (circles), then fry until golden brown and cooked through.
To make the ganache, melt together the chocolate, cream and espresso in a double boiler until smooth.
Combine the sugar and cinnamon then coat the doughnuts with the sugar, while still hot, and serve immediately with the espresso ganache.