|Doughnut Dough||48 Pieces|
|Callebaut Cocoa Powder||4 Oz|
|Powdered Sugar||3 Lb|
|Light Corn Syrup||2 Fl. Oz|
|Unsalted Butter, Melted||2 Oz|
|Water, Hot||10 Fl. Oz|
|Vanilla Extract||1 Fl. Oz|
|American Almond Pistachio Brittle||As Needed|
Fry the doughnuts in batches.
Drain them briefly then transfer them to a glazing screen while still hot.
Let the doughnuts cool.
To make the Chocolate Fudge Icing, sift together the Callebaut Cocoa Powder with the powdered sugar. Blend the sugar mixture, salt and corn syrup. Beat until smooth.
Add the melted butter and shortening and blend well.
Add the hot water and vanilla and blend well. If the fudge is too stiff, it may be thinned with simple syrup. Use before the icing cools.
Quickly dip each doughnut into warm chocolate fudge icing then into the American Almond Macaroon or Pistachio Brittle Crunch.
Cool on a rack until the glaze is set.