Chocolate Chip Donuts w/ Coconut Ganache

Step 1 - Chocolate Chip Donuts

1 1/2 cups plain flour ½ cup caster sugar 

1 1/2 teaspoons baking powder 

1 stick melted butter

¾ cup milk 

1 lightly beaten egg

½ cup chocolate chip bits 

We used a Sunbeam doughnut maker  but feel free to use a cupcake pan or muffin tin. Combine dry ingredients in a large bowl. Make a well in the center. Whisk in the butter, milk and egg until mixture forms a smooth batter. Spray machine or cupcake pan with cooking oil. Pour batter into preheated doughnut rings. Close lid and cook for 6 minutes or until doughnut are golden and cooked. Use a non-stick spatula to transfer doughnut to a wire rack. Repeat with remaining batter to make 10 donuts total. Alternately fill muffin tin and bake in a preheated 350 degree oven for approximately 20 minutes or until a toothpick inserted in the center comes out clean. Let cool.

Step 2 - Dark Chocolate Ganache with Coconut

9 ounces bittersweet chocolate chips
1 cup heavy cream

1/2 cup shredded coconut

Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth.

Allow the ganache to cool slightly before pouring over donuts. For a fluffy frosting allow it to cool until thick, then use our signature dunk and twist method of frosting to achieve an even coating. Sprinkle on shredded coconut.

Step 3 - DEVOUR!