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Irresistible Chocolate Doughnut Holes Recipe

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★★★★★

5 from 57 reviews

These irresistible chocolate doughnut holes feature a tender, cocoa-infused batter fried to golden perfection and coated in a glossy dark chocolate glaze. Perfect bite-sized treats with optional sprinkles or flaky sea salt for a personalized touch.

Ingredients

Scale

Dough (Main Ingredients)

  • 1½ cups all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • ¼ cup granulated sugar
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup whole milk, warmed
  • 1 large egg, lightly beaten
  • 3 tablespoons melted unsalted butter
  • 1 teaspoon pure vanilla extract

Chocolate Glaze (Coating)

  • 8 ounces dark chocolate (70% cacao), chopped
  • ¼ cup heavy cream
  • 1 tablespoon light corn syrup (optional, for shine)

Optional Toppings

  • Rainbow sprinkles, for color
  • Flaky sea salt, for contrast

Instructions

  1. Preparing the Batter: In a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, baking powder, and salt. In a separate bowl, combine the warmed milk, lightly beaten egg, melted unsalted butter, and vanilla extract. Pour the wet ingredients into the dry and stir just until smooth, allowing some small lumps to remain. Let the batter rest for 5 minutes to relax the gluten for a tender crumb.
  2. Heating the Oil: Fill a deep, heavy-bottomed pot with about 2 inches of vegetable oil and heat it to 350°F (175°C). Use a thermometer to ensure the oil shimmers without smoking, which guarantees the doughnut holes will puff quickly without soaking excess oil.
  3. Portioning the Batter: Transfer the batter to a small squeeze bottle or piping bag fitted with a ½-inch plain tip. Alternatively, use a teaspoon to drop rounded scoops into the hot oil carefully.
  4. Frying the Doughnut Holes: Gently pipe or spoon 1-inch balls into the heated oil, spacing them apart to avoid overcrowding which can lower oil temperature. Fry the doughnut holes for 2-3 minutes, turning once, until they rise to the surface and turn a deep golden brown.
  5. Draining: Remove the fried doughnut holes with a slotted spoon and place them on a paper-towel-lined plate. While they are still hot, sprinkle lightly with flaky sea salt or plain salt to enhance flavor.
  6. Preparing the Glaze: Melt the dark chocolate and heavy cream together in a heat-proof bowl over simmering water (bain-marie) or in 20-second intervals in the microwave, stirring well between bursts until smooth. Stir in the light corn syrup if using to add shine to the glaze.
  7. Glazing: Transfer the doughnut holes to a shallow dish and roll each one in the chocolate glaze to ensure full coverage. Place the glazed holes on a parchment-lined tray. If desired, add rainbow sprinkles or flaky sea salt while the glaze is still tacky.
  8. Setting: Let the coated doughnut holes sit for 5-10 minutes until the glaze sets and firms up before serving.

Notes

  • Keep oil temperature steady at 350°F to ensure crispy yet tender doughnut holes.
  • Do not overcrowd the frying pot to prevent soggy doughnut holes.
  • The glaze can be made shiny and smooth by adding light corn syrup.
  • Optional toppings like sprinkles or flaky sea salt add visual appeal and flavor contrast.
  • Letting the batter rest before frying helps achieve a tender crumb texture.

Keywords: chocolate doughnut holes, fried doughnuts, chocolate glaze doughnuts, bite-sized doughnuts, cocoa doughnut holes

Find it online: https://platedbyemma.com/irresistible-chocolate-doughnut-holes-recipe/