The chocolate ganache must be frozen before deep-frying to prevent them from bursting when dropped into the hot oil. It is also important that the oil maintains its temperature throughout cooking to prevent the batter from becoming soggy.

75g    Plain flour, sieved
50g    Cocoa, sieved
30ml    Cold water
110ml    Warm beer
30ml    Olive oil
1 Free-range egg yolks
2 Free-range egg whites
420 g  Chocolate ganache (see recipe below)
Vegetable oil for deep-frying the chocolate
Icing sugar for dusting the deep-fried chocolate

Divide the chocolate ganache into 12 x 35gr balls and roll them into neat rounds between the palms of your hands. Place the chocolate balls on a tray and freeze them till ready to use.

Prepare the first stage of the batter by whisking together the flour, cocoa, water, warm beer, olive oil and egg yolk to form a smooth batter. Clean down the sides of the bowl and cover with cling-film to prevent a skin forming. Allow the batter to stand at room temperature for 1 hour.

In a heavy based saucepan heat the oil to 180°C. In a clean bowl, whisk the egg whites until they form peaks and then fold through the batter mixture.

Remove the chocolate balls from the freezer and insert a long wooden skewer into the center of each ball. Dip the chocolate balls into the batter and completely cover each one. Allow any excess batter to drain off. Place 4 chocolate balls into the oil at a time to prevent the oil from dropping temperature and the batter becoming soggy. Cook until the batter crisps, remove and drain the deep-fried chocolate on kitchen paper. Allow the oil to reheat before deep-frying the next batch and continue to cook until all of the chocolate has been deep-fried.

Dust the deep-fried chocolate with icing sugar and place 3 pieces on each plate. Pour a pool of chocolate sauce at one end of the plate. Spoon 10gr of praline between the chocolate sauce and deep-fried chocolate and set a quenelle of white chocolate mousse onto the praline. Garnish the mousse with dark chocolate curls.


100ml    Cream
450gr    Dark chocolate with 60% cocoa solids, chopped
150gr    Unsalted butter at room temperature
45ml Alcohol of your choice (optional)
125gr    Cocoa powder
60gr    Icing sugar

In a heavy based saucepan bring the cream to the boil, remove from the heat and allow to cool. Melt 300gr of chocolate over a double boiler. Pour the cream onto the melted chocolate and stir until fully incorporated. Remove from the heat and allow to cool to room temperature.

Beat the butter until pale and doubled in volume. Gradually pour the melted chocolate into the butter and stir until fully incorporated. Add the alcohol of your choice. Clean the sides of the bowl down and refrigerate the chocolate ganache until firm.