Chocolate frosted donut is one you may be familiar with. That you may remember from childhood. Or maybe just saw some at a grocery store. They’re still around and you can make them yourself.
With a tempering process that gives chocolate a smooth, shiny coating. And you can make homemade chocolate frosted donut with no baking at all. The filling is a no-bake healthy cake recipe, called “a rainbow cookie.”
And in a chocolate frosted donut you get donut, cake, and a cookie, all-in-one (explained below). Plus you learn the tempering dark chocolate easy process below.
These are all the steps… here we go!
For starters, you’ll grab the ingredients. And I mean grab from the pantry. You don’t need to remember to bring butter out to room temps. Because there is no butt-ah!
The ingredients are room temp pantry items: almond flour, olive oil, dark chocolate morsels, and almond extract.
How’s that for ease?
And for a healthy and happy donut (that’s the only kind I like to make).
The frosted donut filling is an all almond cookie/cake. It’s one-bowl and hand mixing easy. No fuss, no muss.
It’s the same one I used in a gluten-free rainbow cookie. 🌈
Over the rainbow, it’s good for everyone and you decide if the cake filling is more of a vanilla-almond or pure almond tasting one.
And since the cake (or cookie) is simple and easy, you can make and set aside. Then work on the fun tempering chocolate part.
I recommend dark chocolate, 70% or higher, that’s anti-inflammatory good.
And for practicality, different chocolates have a different melting and tempering point. So the recipe below is for dark chocolate.
And you can bring out the nostalgic frosted donut taste and look with a contrasting dark tempering chocolate shell.
And it’s worth the small extra effort, as you get this nice shiny finish no matter what shape your donuts are.
A healthy dark chocolate makes a reminiscent fun frosted donut.
And tempering chocolate is fun…
You can do this process with dark chocolate morsels or baking squares.
They will turn into another shape…
Which btw, you can find chocolate molds( to shape your frosted donut) that have a top and a bottom, so you can fill the middle with cake filling.
And how I found you best do it consistently without burning chocolate is in the double boiler method on the stove.
To get the right heat, you make a double boiler setup on the stove with a heat-proof bowl that can fit ontop of and fully cover a cooking pot rim. This way you help keep the chocolate away from the steam (by blocking the steam).
I actually setup up a triple boiler (to be triple proofed 😊). I put a bowl inside of a bowl that sat ontop of the pot rim.
It didn’t take (much) longer because the water in the larger bowl heated up the smaller bowl quickly (instead of just steamed water).
And that worked great as the chocolate got heated but was shielded from the elements of burning (🔥) and steam (💧). Neither of which are good earthly touching elements for chocolate.
…Maybe chocolate is heavenly?
And if you can keep the chocolate to intense summer body tan heat and room air only elements, chocolate rewards you by giving a shine at the end.
…Like shined leather shoes that gets looks for all the right reasons. 👞
It’s chocolate magic since you needed no buffing tools/appliances, or additional ingredients. With just the right temps, you have tempered chocolate ready for your frosted donut.
And in the end, you gain an acquired tempering chocolate whisperer skill.
You in?
Chocolate Frosted Donut - No-Bake, Vegan, and Gluten-Free
Equipment
- pot
- heat-proof bowl that can sit not the rim of the pot
- kitchen-use temperature gauge
- chocolate or silicone molds
Ingredients
- 1 cup dark chocolate morsels
- 4 Tbsp cake filling (gluten-free recipe below)
Instructions
- Set 1/3 "seeding" chocolate aside and put 2/3 chocolate into heating bowl. You can start with one cup for easy measuring.
- Heat the chocolate: Using your stove top, heat chocolate using a double boiler method, so you don't burn the chocolate. Set chocolate inside the heating bowl that is best to sit ontop of the rim top of a pot filled with water 1/4 to 1/2 way up in the pot. Be sure to prevent the chocolate from getting wet or steam coming in contact, or the chocolate could seize up (turn grainy and the opposite of shiny). Heat chocolate to ideally 118°F/47°C
- Cool the chocolate: Finish tempering the chocolate by adding "seeding" chocolate and letting it cool to ideally 86°F/30°C or slightly lower (but not lower than 80°F/26°C).
- Use the chocolate immediately. Pour into top and bottom molds. Leave enough unused tempered chocolate for piping or "glue-ing" the two halves together after the filling is added.
- Refrigerate molded chocolate for at least 30 minutes.
- Make the cake filling In a bowl. Combine 1/2 cup gluten-free almond flour, 1/8 tsp almond extract, and 2 Tbsp neutral oil or light olive oil.
- Pull out chocolates out of molds and add cake filling in both halves.
- Glue the two chocolate halves with a piping bag with the tempered chocolate or smear with a decorating spatula.
- Refrigerate again until chocolate halves are sealed and dry.
- Enjoy right away or refrigerate for up to 2-3 days.