What's not to like...warm gooey chocolate inside a nice fluffy donut with...
A cup of hot cocoa or coffee...
A scoop of vanilla ice cream
Can life get any better?
Here...take another look then decide!
So Blizzard of 2010 kept me, my husband, our house guest, and our dog, Tiger, inside of our cozy home...for well...the entire weekend.
I really had no idea of how long we were going to be stuck inside the house since the last time we had a snowstorm this magnitude was in 1996 (Blizzard of '96 with 2 to 4 feet of snow). I had decided I really did not want to hit the grocery store before the weekend started and fight off all the snowstorm crazed people to get a couple of items, so I didn't! Plus, we usually have enough food stored in the house to feed an army...yes, I admit it I'm a compulsive grocery shopper.
So with all that time and hungry men in the house. I decided to use my resources and whip up what I could. On the menu was: hamburger helper - beef & macaroni cheese, fried chicken drumsticks (with my secret recipe), steamed rice with Akai, blooming onion, and while I had the deep fry oil...some Chocolate Lave Donuts! Yum!
(& yes, I fried the donuts in the oil before the onion & chicken)
The RESULT:
PamCake's Chocolate Lava Donut Recipe:
2 cups Bisquick mix
1 egg
1/4 cup of milk
How easy is that? Just mix it together. I just used a fork.
It should come to a sticky dough consistency. You can also use buttermilk or heavy whipping cream if you want a more buttery taste.
Then dip your fingers into some oil or crisco so you can work the dough without sticking. Form a ball in your hand while inserting a Hershey's kiss into the dough. I used a french truffle. It's called Truffettes de France. Obviously not necessary, it is just my favorite chocolate, you can find it at Costco. Hershey's kiss will be just fine.
Then heat about 2 to 4 cups of vegetable oil depending on the size of your skillet pot. I used the smallest one I could find. Very important for the donut to be able to float. Heat on high then adjust to medium or low to maintain frying temperature. You can do the chopstick test. Dip a dry chopstick into dough then into the oil. If the dough sizzles and cooks then the oil is ready for the donut. If the dough on your chopstick burns quickly, then you've overheated your oil.
Gently drop the formed balls into the heated oil. Let simmer and make sure to use a dry stainless strainer spoon (mine was slightly wet & hot popping oil is not a good situation ~ lessons learned) to move around the donut and flip it if necessary.
Make sure to cook for a few minutes not seconds (or the dough will not cook throughly). You can see the donut turn a golden brown color. Scoop out with strainer spoon. Let rest in plate. It will continue to cook a little more in the plate.
I sprinkled some powdered sugar on top of it. I also let these little delights sit on a paper towel while its hot so the extra oil will get absorbed by the paper.
Then for the chocolate drizzles. You can make some chocolate ganache out of your let over Hershey's chocolate. I used Nutella. Another pantry item that I always have in stock.
For chocolate ganache, there are many recipes and variations. But since I do not know how much ganache you are making. My general rule of thumb is that the amount of heavy whipping cream needs to cover fully the amount of chocolate you have in a measuring cup. Then heat the cream then pour on top of chocolate to melt it by heat. You can add a little butter or oil to make it extra smooth. Or not.
For Nutella, just heat it 5 - 10 seconds at a time until desired consistency. I personally think the Nutella is a better choice because it also gives it that nice hazelnut flavor.
Ready to eat and enter tummy! 
Cut it open to see the chocolate lava flowing out. Just mouth-watering goodness!
Definitely a season appropriate, wintertime favorite! So easy & yet soooooooo delicious!
