Chocolate-Dippy Doughnuts

By: Susan Proctor

Peanut oil

1 can store-bought biscuits

1 (4-ounce) bar sweet chocolate (recommended: Baker's German's)

1/2-ounce (1/2 square) unsweetened chocolate

1 stick unsalted butter

3 cups confectioners' sugar

1 1/2 cups evaporated milk

1 1/2 teaspoons vanilla extract
Preheat fryer with peanut oil to 350 degrees F.

Separate pre-cut biscuits.

Make a hole in the middle with your hand and sculpt dough into a doughnut shape.

Place doughnuts into fryer and cook for 4 to 5 minutes, flipping to fry both sides.

Place doughnuts aside onto a paper towel lined plate to remove excess oil.

Melt the chocolate and butter in a saucepan over very low heat. Stir in the sugar, alternating with the evaporated milk, blending well. Raise the heat to medium and bring to a boil, stirring occasionally. Lower the heat and cook, stirring, until the mixture becomes thick and creamy, about 8 minutes. Stir in the vanilla then remove the pan from the heat.

Stick a fork through the doughnut holes and dip the doughnuts immediately into the chocolate mixture before the chocolate starts to cool. Place the doughnuts on a plate and serve when the chocolate on the doughnuts sets, about 5 minutes.

Cook Time: 10 minutes

Yield: 10 to 12 servings