Chocolate Glazed Crullers
Posted by Solitary Dancer on May 2, 2008
Chocolate Glazed Crullers
by: Cleochatra
It’s been awhile since I’ve made the rounds to my favorite food blogs. But I had to visit Cleochatra after I saw her recipe posted on Dr. B’s forum. Holy Cow, this woman is one heck of an inspiration to get me back into the kitchen.
Look at this. This is her photo. I take no credit for the drool spots on your keyboard. Please visit Cleochatra and see all the cool stuff that’s come out of her kitchen and her imagination.
Thank you Cleo, this looks so awesome I can’t wait to go grocery shopping!
INGREDIENTS:
3 eggs, separated
3 ounces cream cheese
1 tsp baking powder
1/8 tsp cream of tartar
1 packet Splenda
2 Tbsp Davinci’s Vanilla Syrup (Sugar Free)
DIRECTIONS:
Preheat oven to 300 degrees F.
In a bowl, whip egg whites with cream of tartar until peaks are stiff (about 5 minutes).
In separate bowl, blend cream cheese, yolks, baking powder and davincis sugar free syrup. Adding half of the yolk batter at a time to the whites and using a tall spoon (I use an iced tea spoon), make a lazy sine wave through the batter once. Turn the bowl 90 degrees and repeat. Add second half of the yolk mix and repeat sine wave two more times.
Place in ungreased, nonstick angel food miniature cake pans.
Bake for 30 minutes. Remove pans from oven and let cool on a cooling rack.Makes 4 crullers.
Chocolate Glaze
2 Lindt 80% dark chocolate squares (buy in candy bar)
1 Tbsp davincis vanilla sugar free syrup
2 small packets Splenda
2 Tbsp heavy whipping cream
2 Tbsp butter
In a microwavable bowl, combine ingredients. Microwave for 30 seconds. Stir well. Dip tops of crullers into mixture. Drizzle any remaining mixture to fill bare spots. Let crullers rest on cooling rack until glaze has set.
Will coat 6-8 crullers
