This recipe was created to be served as canapés at the launch of The Velvet Truffle Range and proved to be very popular. It may also be served with mixed salad as light meal.
For 10 Balls you will need
100g Best quality Haggis from your local butcher
1 100g Bar 100% São Tomé Dark Chocolate
1 egg & a splash of milk
A splash of double cream (optional)
Vegetable oil for deep frying
Finely grate 10g of the chocolate. Remove the haggis wrapping and mix it in a bowl with the grated chocolate. Roll into ten even sized balls, approximately the size of a walnut.
Prepare 3 bowls – 1 with a beaten egg, 1 with flour and 1 with breadcrumbs.
Roll each ball first in flour and shake off excess, then roll in the egg mixture, lastly roll in the breadcrumbs, shaking off excess and patting firmly to ensure good coverage.
Deep fry the balls until they are golden brown and float to the surface.
Break up the rest of the chocolate bar and melt in a bowl above a pan of boiling water. Add a little cream to taste. Serve as a dip alongside the bon-bons.