Cromesquis chocolate (stepper)

It is Mrs. chocolate or you do not ... after my salty cromesquis (and unfortunately the little success with my hard testers) I wanted to make up for it by offering a sweet version. In a chocolate addict family it was to spend ... 
I found a small recipe Conticini who seemed nice in a small booklet "chocolate recipes all great leaders" that my girlfriend Sandrine kindly gave me knowing my " light 'penchant for chocolate ...

12 croquettes:
130 g of dark chocolate (70% cocoa for me) 
30 g liquid cream 
5 cups milk

100g very soft bread (quite wet Harry) without crust 
50 g almond powder 
2 eggs

The day before: 
Freeze the bread slices.

the same day: 
Prepare the ganache: 
Cut the chocolate into small pieces. Boil the cream and milk and pour the liquid over the chocolate. Stir to melt the chocolate and make smooth. Divide the chocolate into small molds half spheres. Tap against the work plan for the surface is very flat. Place it in the freezer for about 15 minutes 
out of the half spheres freezer (chocolate must have hardened) the mold and stick them in pairs (use a hot pan and quickly pass each hemisphere above to melt a thin layer of chocolate and to improve the pasting them - careful not to burn ...) 
Put the balls and made ​​the freezer for 1 or 2 hours.

Make the batter: out of the freezer sandwich bread slices. 
Mixer Finely, pass through a sieve and refrigerate. 
Prepare three bowls: one with the almond powder (25 g should be enough) with another mixed bread and the third with the beaten eggs. 
Remove the chocolate balls, pass them in the almond powder, roll in hands, pass them in beaten egg and then in bread crumbs. chocolate should no longer appear. The place 10-15 minutes to cool then move them again in egg and roll in breadcrumbs. Keep refrigerated before frying.

Heat oven to 150 °. 
Heat oil to 170 °, dip the balls into the hot frying and remove when golden (watch them fast color) The move 1 or 2 minutes in the oven at 150 ° to allow the heart to melt completely and serve.

       

You can flavor the ganache with coffee, juice, spices, a little alcohol .... 
Failing mold half sphere, you can make the balls like truffles by rolling them in your hands. 
you can breaded meatballs with coconut, or breadcrumbs rendering will be different. 
the chocolate I used is strong in cocoa, you can use a less full-bodied chocolate or milk chocolate.

 

I divided the original proportions of two, and I got 13 ​​balls, which is good enough for us 5. 
P. Conticini is right, the bread brings finesse in crispy breadcrumbs does not. Nevertheless I have not mixed finely enough bread and this has made ​​some irregular ball, but the taste was there.

  

It's a bit long to do (well not long to prepare but long between each step ...) but the result is really nice. 
We could not imagine why even a small core of fruit (raspberry or small piece of poached pear or griottine the center of the ganache)