Christmas Chocolate Donut
With brandy Chantilly cream, chocolate orange ganache and a doughy ricotta ring, it's the ultimate Christmas dessert to fire up in your Gozney outdoor oven.
- Recommended Oven
- Roccbox, Dome, Arc XL, Arc
- Cook Time
- 20 minutes + dough prep
Ingredients
- Serves
- 6 people
Equipment Needed
-
An Error Occurred
Beim Aktualisieren deines Warenkorbs ist ein Fehler aufgetreten. Bitte versuche es erneut.
-
An Error Occurred
Beim Aktualisieren deines Warenkorbs ist ein Fehler aufgetreten. Bitte versuche es erneut.
-
An Error Occurred
Beim Aktualisieren deines Warenkorbs ist ein Fehler aufgetreten. Bitte versuche es erneut.
-
An Error Occurred
Beim Aktualisieren deines Warenkorbs ist ein Fehler aufgetreten. Bitte versuche es erneut.
Instructions
Prevent your screen from going dark as you follow along.
Step 1
To make the Chantilly cream, whip together all the ingredients (whipping cream, icing sugar and brandy) until right before it reaches the soft peak stage.
Step 2
To make the ganache, add the mixed chocolate bars, cream, orange peel to a pan and melt in the Roccbox.
Step 3
Then add a slug of brandy and put the pan back into the Roccbox to flambe.
Step 4
Roll out your leftover pizza dough into an oblong shape.
Step 5
Add the ricotta and chocolate orange segments in a line in the centre of dough.
Step 6
Fold over the dough like a calzone, wrap around and seal the edges to make ring shape.
Step 7
Fire away in Roccbox on a low flame at the front of the oven, then turn up to half flame at 400°C. Give it a full turn, check the bottom is cooked.
Step 8
Top with the chocolate orange ganache, Chantilly cream, orange zest and biscuit crumb for some added crunch. Finish by sprinkling with icing sugar.
