Beer-battered Chocolate Bars

There’s something about a beer-battered, deep-fried block of chocolate for dessert that can’t be topped. But go for it and top it with ice cream as well. This is one of the few recipes that I occasionally look at and think, well, that’s a bit much. Eat while sitting down with your next of kin notified as the calorie coma can set in almost immediately.

Beer-battered Chocolate Bars

  • Servings: 1 litre
  • Difficulty: Easy
  • Print

Ingredients

  • 4 vegan chocolate bars (about 50 g each)
  • canola oil, for deep-frying
  • 75 g (½ cup) self-raising flour (see Note)
  • sea salt and freshly ground black pepper
  • 125 ml (4 fl oz/½ cup) chilled beer (see Note)

Suggested toppings

  • sea salt flakes
  • vegan chocolate sauce
  • vegan chocolate cookies, broken into chunks
  • soy or rice whip 
  • pretzels

Directions

  1. Place the chocolate bars in the freezer for 2–3 hours to firm up. 
  2. Heat the canola oil in a large heavy-based saucepan over medium-high heat. Test if the oil is ready by inserting a wooden skewer or the handle of a wooden spoon into the oil; if it begins to bubble quickly then you’re ready to go.
  3. Place the flour in a small bowl and season with salt and pepper. Toss the frozen chocolate bars in the flour to lightly coat, then remove and set aside on a plate.
  4. Pour the beer into the flour, stirring constantly, to create a batter. You may not need it all, so go slowly until the batter is runny but not so runny that it won’t cling to the chocolate.
  5. Dip each chocolate bar into the batter until completely coated. One at a time, scoop the bars out with as much batter as you can keep clinging to them, then bravely drop the battered bars into the oil.
  6. Cook for 2–3 minutes, until golden brown and crisp.
  7. Remove the chocolate bars using a slotted spoon and drain on paper towel.
  8. Serve warm with a sprinkling of fat sea salt flakes, chocolate sauce, chocolate cookies, soy or rice whip and a few pretzels, or whatever sweet garnishes you have lying around.

Notes

  • For a gluten-free version of this dessert, use soda water (club soda) instead of beer and replace the flour with gluten-free flour.

Recipe Creator

Recipes extracted from Vegan Junk Food by Zacchary Bird, published by Smith Street Books, RRP $39.99.
Photography © Pete Dillon, Food Stylist © Bridget Wald
https://www.smithstreetbooks.com/books/vegan-junk-food/

 

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