Chocolate-dipped yoyo bouquets
Yoyos are Tunisian doughnuts, which look fabulous when presented this way. You can just serve them on a plate, but if you want to turn yours into blooms, you’lll need cake pop sticks/ cocktail sticks and a polystyrene dome or similar on which to “plant” the sticks so the chocolate can cool and harden. If giving this as a gift, you could cover the dome with colourful paper.
Makes: 20 mini yoyos
INGREDIENTS
1 egg
25g caster sugar
1 tsp vanilla sugar
3 tbsp sunflower oil plus 500ml to fry
150g self-raising flour approx
100g white chocolate 100g milk chocolate 100g dark chocolate Sprinkles of all sorts Mini chocolate decorations of your choice
METHOD
● Beat the sugars and egg well in a large bowl. Beat in the 3 tbsp of oil.
Add the flour little by little, mixing with your hands if possible. The dough must be soft but not sticky. Add more flour if it is very sticky.
● Flatten the dough with a rolling pin until it is 1cm thick. ● Cut out circles with a 4cm round cutter and make a small hole in the middle.
● Pour sunflower oil into a high-sided pan until it is about half full. Line a baking sheet with kitchen towel.
● When the oil is medium hot — test with a piece of dough which should colour in 90 seconds — deep fry the yoyos in small batches. U se a slotted spoon to put them on the lined tray.
● Melt the three chocolates in different bowls. You can do this using a microwave in short bursts of 30 seconds or in a bowl set over a pan of simmering water.
● Using cocktail sticks, dip the yoyos in the chocolate. Vary between dark, milk and white, and on some, shower with sprinkles while the chocolate is still wet.
If you want to drizzle chocolate of a different colour on the chocolatecovered yoyos, you’ll need to wait until the first coat of chocolate has set. Use melted chocolate to glue on any larger chocolate decorations.
Plant the sticks in a polystyrene dome or similar to set.
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