Project C Project C
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Chocolate fritters with fresh apricots marinated in champagne 

For 4 servings | Preparation: 8 hours - Cooking time: 20 minutes 


Additional kitchen equipment


For the marinated apricots 
4 apricots 
2.5dl champagne demi-sec 
2 tablespoons honey 
1 vanilla pod 

For the fritter dough 
250g flour 
50g cacao powder 
50g caster sugar 
5g salt 
250g sparkling water 
2 eggs 
50g butter 

For the chocolate filling 
100g chocolate 
1/2 dl cream 
35g butter 

For the vanilla ice cream 
turn to recipe 18 on page 61 

mint leaves 

Additional kitchen equipment

ice cream maker 
piping bag 
baking parchment 
food processor with K-beater 
cooking oil to deep-fry 


It is best to start with the ice cream preparation the day before, allowing the mixture to infuse overnight in the fridge, before it is poured into the ice cream maker. 


Quarter the apricots. Use half for the fritters and the rest to finish the plates. Half the vanilla pod lengthways and scrape the vanilla seeds out of one half using the back of a knife. You can use the other half in another recipe. Stir the vanilla seeds into the champagne and add the honey as well. 


Pour the champagne marinade in a tray with a raised edge and add the quartered apricots. Leave to marinate for at least 8 hours. 


Then for the chocolate filling. Heat the cream in a saucepan and add the butter. When the butter has fully melted, spoon the chocolate into the cream and leave to cool at room temperature until it turns into a pipeable substance. Transfer this into a piping bag and pipe small pralines on a piece of baking parchment and freeze until use. 


Add flour, cacao powder, sugar and salt in the food processor bowl to make the dough. Mix the ingredients using the K-beater and slowly pour in the sparkling water. Add the eggs, one at a time. Melt the butter and pour it into the bowl as well. Leave the fritter dough to set for a couple of hours. 


Put a frozen chocolate praline on top of an apricot quarter. Turn the two together around in the fritter dough and deep-fry in the cooking oil at 180C until the fritters start to float. When they are crispy, take them out and leave to drain on some kitchen paper. Serve with a scoop of vanilla ice-cream, the remaining apricot quarters and finish with a mint leaf.