Indulge in these rich Baked Chocolate Mousse Donuts that combine the lightness of mousse with the delightful chocolatey glaze. Made with cocoa and Cabot's Triple Cream Vanilla Bean Greek Yogurt, each bite delivers a mix of chocolatey goodness and a creamy texture. The donuts are first baked to perfection, then dipped in a shiny chocolate glaze and finished off with fun sprinkles. Perfect for breakfast or as a satisfying dessert, these donuts are sure to please any chocolate lover!
Ingredients
- 2 teaspoons baking powder
- 1½ cups all-purpose flour
- ½ cup cocoa
- 1 teaspoon kosher salt
- 2 large eggs
1 cup Cabot Triple Cream Vanilla Bean Greek Yogurt
- ¾ cup milk
- 1 cup granulated sugar
2 tablespoons Cabot Unsalted Butter, melted
1â…“ cup powdered sugar
- â…” cup heavy cream
- 4 ounces semi-sweet chocolate
Colored sprinkles, optional
Directions
- PREHEAT oven to 400°F.
- WHISKÂ baking powder, flour, cocoa and salt in a medium bowl to combine.
- WHISK eggs, yogurt, milk, sugar and melted butter in a large bowl until smooth. Mix in dry ingredients until batter is smooth.
- SPOONÂ batter into a lightly greased donut pan, filling cups to just below the rim. Helpful tip: Place the batter in a large zip-lock bag, cutting off a corner tip to pipe the batter into the donut pan.
- BAKE donuts for 10 minutes. Remove from oven and let cool 5 minutes and then turn out onto wire rack. While still warm, dip the donut tops into the icing. Let cool completely.
- To make Icing:
- COMBINEÂ chocolate pieces and cream in a medium bowl.
- MICROWAVEÂ for 30 seconds and then stir. Repeat the 30 second intervals and stirring until completely melted.
- ADDÂ powdered sugar and stir until smooth.
-
TOP with sprinkles while glaze is wet, if desired.
To make the Donuts:
Recipe Note
These traditional fried Blueberry Cake Donuts are another great breakfast or dessert recipe to try.
Featured Products
Indulge in these rich Baked Chocolate Mousse Donuts that combine the lightness of mousse with the delightful chocolatey glaze. Made with cocoa and Cabot's Triple Cream Vanilla Bean Greek Yogurt, each bite delivers a mix of chocolatey goodness and a creamy texture. The donuts are first baked to perfection, then dipped in a shiny chocolate glaze and finished off with fun sprinkles. Perfect for breakfast or as a satisfying dessert, these donuts are sure to please any chocolate lover!
Directions
- PREHEAT oven to 400°F.
- WHISKÂ baking powder, flour, cocoa and salt in a medium bowl to combine.
- WHISK eggs, yogurt, milk, sugar and melted butter in a large bowl until smooth. Mix in dry ingredients until batter is smooth.
- SPOONÂ batter into a lightly greased donut pan, filling cups to just below the rim. Helpful tip: Place the batter in a large zip-lock bag, cutting off a corner tip to pipe the batter into the donut pan.
- BAKE donuts for 10 minutes. Remove from oven and let cool 5 minutes and then turn out onto wire rack. While still warm, dip the donut tops into the icing. Let cool completely.
- To make Icing:
- COMBINEÂ chocolate pieces and cream in a medium bowl.
- MICROWAVEÂ for 30 seconds and then stir. Repeat the 30 second intervals and stirring until completely melted.
- ADDÂ powdered sugar and stir until smooth.
-
TOP with sprinkles while glaze is wet, if desired.
