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Extract from Cuba Cooks • By Guillermo Pernot and Castro Lourdes • Published by Rizzoli Books

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Cost
$ $ $ $ $
Difficulty
• • • • •
Time
1h00

BUÑUELOS DE CHOCOLATE Y RON PASA
Cubans are as obsessed with fritters as they are with rum. Sweet or savory, as meals, snacks, or desserts, fritters are eaten in Cuba at all hours of the day. Therefore, it wasn’t a stretch for me to create this dessert that pairs two Cuban obsessions with an American one, chocolate. These buñuelos are one of the more popular desserts we serve at Cuba Libre; taste one and you’ll understand why.

Makes about 4 dozen

Posted by Rizzoli Books Published See Rizzoli Books's 3 projects » © 2019 Guillermo Pernot / Rizzoli Books · Reproduced with permission.
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  • Step 1

    To prepare the chocolate filling, heat the rum and both types of raisins in a small saucepan over medium-high heat for 1 minute.

  • Step 2

    Remove the saucepan from the heat and set aside to allow the raisins to plump up and then cool down.

  • Step 3

    Place the light corn syrup, semisweet, Ibarra, and dark chocolates in a large bowl. Heat the cream in a small saucepan over medium heat until just before it comes to a boil. Pour the hot cream over the chocolate and cover the bowl with plastic wrap. Allow the chocolate and cream mixture to sit for 5 minutes, then add the butter and whisk until the mixture becomes smooth and velvety. Pour the chocolate filling into a shallow pan and let cool to room temperature.

  • Step 4

    When the chocolate filling is cool, stir in the plumped-up raisins and any rum soaking liquid that remains in the bowl. Cover and refrigerate to thicken and chill for a couple hours.

  • Step 5

    Scoop out the chocolate filling using a #70 (0.5-ounce) ice-cream scoop or two spoons to create balls about 11⁄2 inches in diameter. Place the bread crumbs in a shallow bowl and roll the balls in the bread crumbs to coat. Place them on a baking sheet and refrigerate until you’re ready to fry the them.

  • Step 6

    To prepare the batter, place the yeast, granulated sugar, and flour in a large bowl and pour in the beer and stir until well combined. Allow the batter to rise at room temperature for an hour; it will froth and become bubbly.

  • Step 7

    When the batter has risen, heat 3 inches of vegetable oil in a heavy- bottomed pot over medium-high heat. When the oil registers 350oF on a deep-fry thermometer, it is hot enough for frying.

  • Step 8

    Remove the chocolate balls from the refrigerator. Use a fork to dip each chocolate ball into the batter to coat, then immediately place it in to the hot oil. You can fry several balls at a time but do not crowd the pot. Fry the doughnuts until they turn golden brown, about 3 minutes, and then transfer them to a paper-towel-lined dish to drain.

  • Step 9

    Repeat with the remaining chocolate balls and batter.

  • Step 10

    Dust the fried doughnuts with confectioners’ sugar and serve warm.
    Note: Mexican chocolate is a semisweet chocolate flavored with cinnamon and sometimes almond. It comes in tablet or disk form.

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