Skip to content
METRO LogoMETRO Logo
Sign inMetro Devonshire

Your Shopping Store

Enhance your shopping exprience by selecting a store to shop available products and current prices.

savings just for Moi!Enroll in
the program.

Sign inMetro Devonshire

Your Shopping Store

Enhance your shopping exprience by selecting a store to shop available products and current prices.

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

Moi Rewards is here! Join today and save!
Don't miss this! Get a 6-month subscription to unlimited delivery for $1.25 per week! Subscribe now.
Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order. Alcoholic products are available for pickup between 7am and 11pm.
Chocolate and coffee donuts https://www.metro.ca/userfiles/image/recipes/beignets-chocolat-cafe-10943.jpg PT20M PT08M PT28M
Preheat oven to 350 degrees.Lightly grease the doughnut pan (or two if using)In a large bowl, whisk the flour, cocoa powder, salt and baking soda together.In a smaller bowl, whisk the eggs, milk, vanilla, brown sugar, and olive oil.Add the wet ingredients to the dry ingredients, and stir until the mixture is well combined.Fold in the chopped chocolate. Gently spoon the batter into the doughnut pan(s), filling each one 1/2-3/4 full.Bake for 8 min and let cool for about 5 min.Gently remove the warm doughnuts and let cool completely.Meanwhile make the icing. In a medium bowl over a pot with simmering water, melt the chocolate until just melted.Combine the milk, vanilla and coffee together, and whisk into melted chocolate. Season with the salt.Let the chocolate mixture rest for 10 min until it is the consistency of icing.Dip the tops of the doughnuts into the icing.Sprinkle with decorative toppings if using.
20
0 0 0 0
Doughnut recipe: 2 cups (500 ml) selection unbleached all purpose flour 1/2 cup (125 ml) selection cocoa powder 1 tsp. (5 ml) selection baking soda 3/4 tsp. (7 ml) kosher salt 1/2 cup (125 ml) 2% milk 1/2 cup (125 ml) Irresistibles Colombian coffee, strong brewed 1 cup (250 ml) dark brown sugar 2 selection large eggs, at room temperature 1/2 cup (125 ml) selection pure olive oil 1 tsp. (10 ml) Irresistibles pure vanilla extract 1 cup (250 ml) Irresistibles 72% dark chocolate, chopped Icing recipe: 1 cup (250 ml) Irresistibles 72% dark chocolate, chopped 1 cup (250 ml) 35 % cream 2 Tbsp. (30 ml) Irresistibles Colombian coffee, strong brewed 2 tsp. (10 ml) Irresistibles pure vanilla extract 1/4 tsp. (1 ml) kosher salt Garnish: sprinkles, silver or gold decorative balls
Chocolate and coffee donuts

Chocolate and coffee donuts

Rate this recipe
0 Vote
20
Desserts
0:20
Preparation
0:08
COOKING
0:28
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • Doughnut recipe:
  • 2 cups
    (500 ml)
    selection unbleached all purpose flour
  • 1/2 cup
    (125 ml)
    selection cocoa powder
  • 1 tsp.
    (5 ml)
    selection baking soda
  • 3/4 tsp.
    (7 ml)
    kosher salt
  • 1/2 cup
    (125 ml)
    2% milk
  • 1/2 cup
    (125 ml)
    Irresistibles Colombian coffee, strong brewed
  • 1 cup
    (250 ml)
    dark brown sugar
  • 2
    selection large eggs, at room temperature
  • 1/2 cup
    (125 ml)
    selection pure olive oil
  • 1 tsp.
    (10 ml)
    Irresistibles pure vanilla extract
  • 1 cup
    (250 ml)
    Irresistibles 72% dark chocolate, chopped

  • Icing recipe:
  • 1 cup
    (250 ml)
    Irresistibles 72% dark chocolate, chopped
  • 1 cup
    (250 ml)
    35 % cream
  • 2 Tbsp.
    (30 ml)
    Irresistibles Colombian coffee, strong brewed
  • 2 tsp.
    (10 ml)
    Irresistibles pure vanilla extract
  • 1/4 tsp.
    (1 ml)
    kosher salt

  • Garnish: sprinkles, silver or gold decorative balls
Imprimer ma sélection

Preparation

Preheat oven to 350 degrees.

Lightly grease the doughnut pan (or two if using)

In a large bowl, whisk the flour, cocoa powder, salt and baking soda together.

In a smaller bowl, whisk the eggs, milk, vanilla, brown sugar, and olive oil.

Add the wet ingredients to the dry ingredients, and stir until the mixture is well combined.

Fold in the chopped chocolate. Gently spoon the batter into the doughnut pan(s), filling each one 1/2-3/4 full.

Bake for 8 min and let cool for about 5 min.

Gently remove the warm doughnuts and let cool completely.

Meanwhile make the icing. In a medium bowl over a pot with simmering water, melt the chocolate until just melted.

Combine the milk, vanilla and coffee together, and whisk into melted chocolate. Season with the salt.

Let the chocolate mixture rest for 10 min until it is the consistency of icing.

Dip the tops of the doughnuts into the icing.

Sprinkle with decorative toppings if using.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Reserve your timeslot now!

Sorry, our online services are not available for this postal code. Please try another postal code or visit us in store.

Sorry, we encountered a problem.

Please try again later.