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Chocolate Truffle filled Doughnut Holes

Brazilian Chocolate Truffle filled Doughnut Holes that are easy to prepare and a crowd-pleasing snack.
Prep Time 30 minutes
Cook Time 1 minute
Total Time 31 minutes
Servings 40


  • For the chocolate truffle filling:
  • 1 cup semi-sweet chocolate chips
  • 3/4 cup heavy whipping cream
  • For the doughnut holes:
  • 3/4 cup plus 1/3 cup of granulated sugar divided
  • 1 tablespoon ground cinnamon
  • 3 cups all-purpose flour
  • 3/4 teaspoon salt
  • 1-1/2 tablespoons baking powder
  • 3 large eggs
  • 1 cup plus 2 tablespoons whole milk
  • 2 teaspoons pure vanilla extract optional
  • Vegetable oil for frying


  • Prepare the filling: In a medium microwavable bowl, mix the chocolate chips with the heavy cream. Microwave mixture at 30-second intervals, stirring between intervals, for about 1-2 minutes or until chocolate has melted. Stir well to obtain a homogeneous mixture. Let cool, cover with a plastic sheet and refrigerate overnight. Using a 1/2 teaspoon as measurement, spoon filling, form into balls, and place on a baking sheet lined with parchment paper. Freeze for about 20-30 minutes. Then, prepare the doughnut holes.
  • To prepare the doughnut holes: In a deep fryer or deep, thick skillet, heat 4 inches or more of vegetable oil to 360 degrees (F).
  • In a medium bowl, stir 3/4 cup of sugar with the cinnamon and set aside. In a large bowl, mix the flour, 1/3 cup sugar, salt, and baking powder together. With a wooden spoon stir in the eggs well and then of all the milk until obtaining a homogeneous mixture. If desired, stir in the vanilla. The batter will be thick and cake-like.
  • Using 1 Tablespoon as measure (or a small cookie scoop), scoop the batter, and insert one frozen chocolate ball in the center. Carefully cover the top and all around the chocolate ball with the batter, using another spoon to help spread and smooth the batter around the ball. Make sure the chocolate ball is well covered with batter in order to prevent leakage of melted chocolate when frying. Drop the filled doughnut hole into the heated oil, using a second spoon to help scrape any residual dough off of the first one. When dropping it into the oil, make sure the spoon is down close to the surface of the oil in order to avoiding splashes and resultant burns. Repeat with several more doughnut holes, but do not overcrowd the fryer or skillet. Each will form into a ball with a pointy edge that will look like a raindrop. That is why in Brazil these doughnut holes are called bolinhos de chuva ("raindrop cakes").
  • Cook the doughnuts, turning occasionally after one minute or so, or until they are golden brown on all sides. Remove doughnuts from the oil with a slotted spoon, and place briefly on a baking sheet lined with double sheets of paper towel. Transfer to the cinammon-sugar bowl (or bag) and roll/shake doughnuts in the mixture while still hot. They will have a golden, crunchy exterior and a cake-like interior with melted chocolate. If desired, you can use chocolate kisses or Lindor chocolate truffles for the filling instead of the frozen chocolate ganache. It's up to you!
  • Cook the rest of the doughnuts in batches. Doughnuts are best served warm by themselves, with a cup of coffee, or drizzled/dipped in chocolate ganache. They can be reheated or kept warm in the oven. Do not cover them or they will become mushy. SUGGESTION: If piling them up as a Christmas tree like we did, you can garnish with a few fresh mint leaves and/or raspberries as ornaments. INACTIVE TIME: 20-30 minutes.

Recipe Notes

Traditionally, these Brazilian doughnut holes have no filling. They are usually served for afternoon snack or breakfast. But they make great sweet bites as well, especially when filled or drizzled with chocolate ganache, dulce de leche/caramel, or melted guava paste.
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