Chocolate Rosettes
December 4, 2010
For many, the rosette is a traditional Christmas treat. The rosette is a thin cookie, deep-fried and sprinkled in powdered sugar. The pastry is Norwegian in origin. Rosettes are intricately shaped and formed using a rosette iron.
The iron has to be heated to a very high temperature in oil before dipping it into the batter. The batter is then re-dipped in the hot oil to create a crispy shell around the iron. After the rosette separates from the iron, it is cooled and dusted in confectioner’s sugar.
Here is a chocolate variation of the classic Rosette.
| Chocolate Rosettes • 1/2 cup cornstarch • 2 tablespoons all purpose flour • 1 teaspoon cocoa powder • 2 teaspoons sugar • 1/2 teaspoon salt • 1 egg • 1/4 cup milk • Powdered sugar for dusting Stir together the dry ingredients, cornstarch, flour, cocoa, sugar, and salt. Set aside. Beat egg lightly and combine with milk. Add this to the dry ingredients. Stir until smooth. Heat rosette iron in deep, hot oil (350 to 375 F) for two minutes. Drain excess oil from iron; dip in batter (1/2 way) then immerse immediately into hot oil. Fry rosette for about 10 seconds. Jiggle the iron a little so the rosette falls off into the oil and let it continue to fry until golden brown. Lift out the rosette with a tongs. Drain on paper towels. Let the iron reheat and make the next rosette. Sprinkle cooled rosettes with powdered sugar. |
Enjoy!
Course Facilitator at Chocolate University Online
Bryn worked for nearly 10 years in a research and product development for Ambrosia Chocolate Company in Milwaukee, Wisconsin. Now she develops all of the CUO lessons and coaches the members of the Primal Chocolate Club.
Latest posts by Bryn Kirk (see all)
- BarkThins Dark Chocolate Coconut with Almonds - May 22, 2020
- Endangered Species Cacao Nibs + Dark Chocolate Review - May 15, 2020
- Mr. Dot Bar Review - May 7, 2020