{Dark Chocolate–Ganache Mini Donut}

 There are many flavors of chocolate, ranging from white to milk to semisweet
chocolate, but none are as rich—or as decadent—as dark chocolate. The dark
chocolate ganache that glazes these mini donuts is so rich that it can be served to
only the truest of chocolate fans!

YIELDS 30 MINI DONUTS

FOR DONUTS
1 cup all-purpose flour, sifted
¹⁄3 cup cocoa powder, sifted
2 teaspoons baking powder
¹⁄4 teaspoon salt
1 large egg
¹⁄2 cup granulated sugar
³⁄4 cup whole milk
2 tablespoons vegetable oil
2 tablespoons sour cream
¹⁄2 teaspoon vanilla extract

FOR GANACHE
3 ounces dark chocolate (at least 60 percent cocoa), chopped
¹⁄3 cup heavy whipping cream
2 tablespoons granulated sugar
1 tablespoon unsalted butter

1.If using an electric donut maker, preheat according to manufacturer’s in-
structions. If using donut pans, preheat oven to 350°F and grease donut
pans.
2.In a small bowl, sift together flour, cocoa powder, baking powder, and salt.
Set aside.
3.In a medium bowl, whisk together egg and sugar. Then add milk, oil, sour
cream, and vanilla extract, mixing until thoroughly combined. Gently stir in
the flour mixture, stirring until there are no lumps.
4.If using mini-donut pans: Carefully fill each donut indentation ³⁄4 full. Bake
for 7–9 minutes or until a toothpick inserted into a donut comes out clean.
Transfer donuts to a cooling rack and let cool completely. If using an electric
mini-donut maker: Carefully fill each donut indentation ³⁄4 full. Bake accord-
ing to manufacturer’s instructions or until a toothpick inserted into a donut
comes out clean. Remove donuts from appliance, transfer to a cooling rack,
and let cool completely.
5.Place chocolate in a medium-sized heatproof bowl and set aside. Heat the cream, sugar, and butter in a small saucepan over medium heat. Bring to a
boil and immediately pour the boiling cream over the chocolate. Allow to
stand, without stirring, for a few minutes. Then, stir gently (you do not want to
incorporate air into the ganache) with a spoon or whisk until smooth.
6.Allow ganache to cool on the counter for about 10 minutes, stirring as need-
ed, until it cools and slightly thickens. Place wax paper under a wire rack to
collect any drippings for an easy cleanup. Dip the top of each donut into the
ganache and transfer to a wire rack.
7.Let donuts set for 5 minutes and then serve. Donuts can be stored in an air-
tight container for up to 3 days but are best when eaten fresh.