Viennese Ruffles Au Chocolat Recipe
Ingredients
2/3 cup flour, sifted
2 tsp cocoa
1/2 tsp salt
3 tsp granulated sugar replacement
1/3 cup white wine
6 egg whites, stiffly beaten
Powdered Sugar Replacement
Directions
Combine flour, cocoa, salt and sugar in large mixing bowl; beat in white wine to make a medium batter.
Fold stiffly beaten egg whites into mixture.
Pour batter into a pastry bag with a large, plain or fluted, tube.
Squeeze batter into hot, deep fat (365°F or 180°C) and fry until delicately browned.
Drain on absorbent paper, such as paper toweling.
Sprinkle with powdered sugar replacement.
Fold stiffly beaten egg whites into mixture.
Pour batter into a pastry bag with a large, plain or fluted, tube.
Squeeze batter into hot, deep fat (365°F or 180°C) and fry until delicately browned.
Drain on absorbent paper, such as paper toweling.
Sprinkle with powdered sugar replacement.
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