Valentine Hearts
Sealed with a Kiss of Choco-Mocha Fondue

Ingredients.

Doughnuts

A pinch of salt
A strand of saffron
150g (5oz) flour
Oil for deep frying

Chocolate Fondue

4oz (225g) plain chocolate
1 dsp instant coffee
3floz (150ml) double cream
Liqueur opt. eg. Kirsch

 Method

Put the salt and saffron into a saucepan, add 225ml (8floz) water and bring to the boil. Take the pan off the heat and tip in the flour all in one go. Knead with a wooden spoon until a thick batter is formed that will fall away from the sides of the pan. Leave to cool for 10 minutes.

Heat oil in deep fryer to 180C/350F and cut a few sheets of baking paper to the same size as the fryer, grease the sheets and chill them in the fridge. Prepare the chocolate fondue by grating the chocolate and mixing with the coffee powder into a chocolate fondue pan. Pour in the cream and heat gently, stirring to blend. Finish with a hint of liqueur if you fancy.

Fill a piping bag with a star nozzle, although you could use a cookie gun also. Take the greased paper out of the fridge and pipe heart shapes on to it. Lift up the paper with the hearts on and drop the complete sheets into the hot oil. Using tongs remove paper and cook the hearts for 3 mins before turning over to fry the other side. Lift out the hearts with a slotted spoon and drain.

Dunk doughnuts into fondue and feed your partner these tasty treats. Fruits such as strawberries, bananas or stoned cherries etc are great to dip also.

Alison Murton.