Rating: 4.5 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This recipe is so delicious. It is essentially a sundae served on top of a grilled donut. I created this after having it at a restaurant. This is also good with strawberry or cinnamon ice cream.

Recipe Summary

prep:
25 mins
cook:
5 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the cocoa powder and chocolate chips into a medium bowl. Heat the heavy cream in a small saucepan until simmering hot. Pour over the chocolate chips and let stand for a minute, then add vanilla and stir until smooth. Set aside.

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  • In a separate bowl, stir together the confectioners' sugar and salt. Mix in vanilla and enough water to achieve a thin icing. Set aside.

  • Heat the oil in a heavy skillet or electric skillet to 375 degrees F (190 degrees C). Use a small biscuit cutter or knife to cut circles in the centers of the biscuits. Fry the donuts in the hot oil until browned on each side, about 4 minutes total. Drain quickly on paper towels, then transfer to a rack. Pour some of the vanilla glaze over the tops of the donuts, let it set up for about a minute, then turn them over and glaze the other side. Sprinkle the donuts with cinnamon sugar while the glaze is still wet.

  • To serve the Grillswith, place one donut in the center of a plate. Top with a scoop of ice cream. Drizzle with hot chocolate sauce.

Nutrition Facts

875 calories; protein 5.6g; carbohydrates 103.5g; fat 52.4g; cholesterol 50.3mg; sodium 373.1mg. Full Nutrition
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