This recipe actually might get you arrested because anything this rich and decadent is probably illegal. We use the chocolate cream filling, but it could work with a fruit filling or even fruit preserves.
Cut off the tops of six rolls, take out all the crumbs, fill them with a ready made [chocolate] cream, and cover them with the tops that were cut off, soak them in sweet Spanish wine, about a quarter of an hour; then wipe and flour them; fry of a good colour, and glaze them with sugar.
— Dalrymple, George, The Practice of Modern Cookery adapted to Families of Distinction as well as to those of The Middling Ranks of Life, Edinburgh, 1781
- 6 dinner rolls, preferably a few days old
- 1 750 ml. bottle of sweet white wine
- 1 pound of lard, or equivalent amount of clarified butter, vegetable oil, or canola oil
- All purpose flour for dusting
- Sugar for glazing
- Chocolate cream; recipe follows
- Make the chocolate cream and set aside. Do not refrigerate.
- Carefully remove all of the outer crust from the dinner rolls with a fine grater. Cut the tops from the rolls and dig out the crumb with a paring knife. Take special care to not puncture or tear the bread shell.
- When all the rolls are done, soak them and the tops in the wine for about 15 minutes.
- Drain the rolls, then lightly powder them dry inside and out with flour. Do not fry them soaking wet or you will risk a grease fire.
- Deep fry the rolls and tops in a deep fat fryer or Dutch oven at 350 degrees until golden brown.
- Drain the rolls, and then fill them with the chocolate cream.
- Put the tops back on and lightly dust with sugar.
- Just before serving, put the rolls under the broiler for a few minutes to melt the sugar.
- 4 oz. American Heritage Chocolate, grated into a powder
- 1 pint heavy cream or milk
- 2 egg yolks
- sugar to taste
- Combine the chocolate and cream in a sauce pan and slowly bring the cream up to a simmer, stirring continuously to melt the chocolate. When the chocolate is melted, taste the mixture and add sugar if desired.
- Temper the egg yolks to prevent scrambling. Whisk the egg yolks together until well combined. Whisk into the egg yolks a tablespoon of the hot chocolate mixture. Add some more of the chocolate until about you have a quarter of a cup. Then return it all back into the main sauce pan and bring the whole to a boil for a minute or two.
- Take it off the heat and pour it into your serving cups. Eat at room temperature. If you refrigerate it, it will thicken more and have to be eaten with a spoon.