Andalusia has one of the coldest winters compared to other regions in Spain, and one positive aspect of this is that it’s home to the best Spanish desserts to keep you cozy in the cold.
Chocolate croquettes are the best example of this: they have the crispy exterior characteristic of Andalusian croquettes, with a creamy chocolate center that everyone loves.
Continue reading and you’ll learn how to make chocolate croquettes step by step, along with other key tips for storing, serving, and customizing the recipe if needed.
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Background of the Dish
Anyone who has visited southern Spain will attest that you can find the best croquettes in the country there, but not everyone knows that it’s also the region that innovates the most in offering new versions.
Homemade chocolate croquettes emerged in the late 1990s and early 2000s, by pastry chefs in the region who wanted to give this timeless classic a modern twist.
Today, chocolate croquettes can be found on the menus of cafes, restaurants, and some bakeries, but it’s best to make them at home and enjoy them to the fullest.
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Things You’ll Need for Chocolate Croquettes
To prepare this sweet croquettes recipe you need flour, milk, sugar, chocolate bar, eggs, breadcrumbs and oil for frying as the main ingredients.
Ingredients
For the dough
- 2 cups (480 ml) whole milk
- 1/2 cup (100 g) white granulated sugar
- 3 tablespoons butter
- 1 1/4 cups (200 g) chocolate bar
- 1 pinch of salt
- 1 teaspoon vanilla extract
- 1 teaspoon liqueur (optional, rum, amaretto, or brandy)
For the batter
- 2 eggs
- 3/4 cups (100 g) flour
- 1 1/2 cups (150 g) panko breadcrumbs
For frying
- Neutral vegetable oil (enough to cover half a pan, approximately 500 ml)
How to Make Chocolate Croquettes – Step by Step Guide
- For the first step in this easy chocolate croquettes recipe, grab a saucepan and melt the butter. Add the flour and cook for 2 minutes until it dissolves completely.
- After that, add the milk little by little, stirring constantly with a whisk until a béchamel sauce forms. This will also help completely dissolve any flour lumps.
- Then, you can incorporate the salt, sugar, and vanilla extract into the mixture. Remove from heat and set aside.
- Up next, add the chopped chocolate to the mixture. Stir until the chocolate is completely melted; the time will vary depending on the size of the pieces. At this point, you can add the liqueur, if using.
- Now, you can place the mixture in a greased dish or lined with plastic wrap, and also place plastic wrap on top to prevent a thick crust from forming.
- To continue with this fried chocolate croquettes recipe, refrigerate the mixture for at least 4 hours, or preferably overnight.
- Now you can shape the chocolate croquettes. First, dust your hands with a little flour to prevent them from sticking. Then you can shape them into balls or into longer ones like classic croquettes.
- After that, dip the croquettes into flour, then into beaten eggs, and finally into breadcrumbs. For ultra-crispy chocolate croquettes, repeat this step one more time.
- Then, heat plenty of oil to 170–175°C. Fry in small batches for 1–2 minutes, until golden brown and crispy. Do not overcook the pan, as this can create bubbles and increase the risk of burning yourself.
- As a key step in this sweet croquettes recipe, drain the chocolate croquettes on kitchen paper to remove excess oil.
- Finally, you can sprinkle the chocolate cream croquettes with powdered sugar or unsweetened cocoa. Another serving tip is to accompany them with vanilla ice cream or mixed berries.
Substitution of Ingredients
We can confirm that these are the best chocolate croquettes recipes because they require only a few key ingredients and allow for a number of modifications if necessary.
First, these chocolate dessert tapas can easily be converted into a gluten-free recipe if you use those types of ingredients: the flavor will be just as delicious with gluten-free flour and breadcrumbs.
For a vegan version of these traditional Spanish sweet croquettes, use plant-based milk (ideally soy, oat, or almond milk) and replace the egg with the same milk.
If you use a darker chocolate, as you would in the Spanish hot chocolate recipe or Churros with chocolate sauce recipes, don’t forget to sprinkle the croquettes with powdered sugar to balance the flavors.
Tips on Serving Chocolate Croquettes
Unlike other Andalusian classics like Turron or apple empanada, chocolate croquettes are more versatile when it comes to serving.
The easiest way to serve them is by themselves, either for breakfast or dessert, topped with cocoa or powdered sugar to play with the flavors.
If you want to elevate the Spanish dessert croquettes, serve them with American or vanilla ice cream, especially when they’re warm, to achieve that perfect blend of textures, flavors, and temperatures.
You can also copy churros with chocolate sauce and serve the chocolate croquettes with dulce de leche dipping sauces, or other fruity sauces like strawberry or berry jam, and even with a tablespoon of whipped cream.
If you have guests or want to entertain someone, serve them on a tray with other best Spanish desserts, such as chocolate-filled churros or Spanish chocolate chip cookies.
Also, try the best Spanish cake recipes and save Pionono, a dessert from Granada that will truly impress.
How to Store Chocolate Croquettes
Chocolate croquettes stand out from other types because they have multiple storage stages, and they will always preserve the ideal flavor.
First, you can store the raw croquette dough in the refrigerator for up to three days, or you can also freeze them already shaped.
Place them on a floured tray, freeze them separately, and then transfer them to a bag. They last up to a month.
Once you’ve fried the chocolate croquettes, you can store them at room temperature for about 6 hours, as they are creamy and delicate.
Once cooked, they can be stored once they reach room temperature; just place them in an airtight container and refrigerate them for up to 3 days. In this case, it’s not advisable to freeze them, as this can affect the original texture.
In all cases, we recommend reheating the chocolate croquettes in the oven at medium temperature for 10 minutes before serving to help them regain their ideal texture.
Recipe Card: Chocolate Croquettes
Best Chocolate Croquettes Recipe
Andalusia has one of the coldest winters compared to other regions in Spain, and one positive aspect of this is that it's home to the best Spanish sweet recipes to keep you cozy in the cold.
Chocolate croquettes are the best example of this: they have the crispy exterior characteristic of Andalusian croquettes, with a creamy chocolate center that everyone loves.
Continue reading and you'll learn how to make chocolate croquettes step by step, along with other key tips for storing, serving, and customizing the recipe if needed.
Ingredients
- 2 cups (480 ml) whole milk
- 1/2 cup (100 g) white granulated sugar
- 3 tablespoons butter
- 1 1/4 cups (200 g) chocolate bar
- 1 pinch of salt
- 1 teaspoon vanilla extract
- 1 teaspoon liqueur (optional, rum, amaretto, or brandy)
For the batter
- 2 eggs
- 3/4 cups (100 g) flour
- 1 1/2 cups (150 g) panko breadcrumbs
For frying
- Neutral vegetable oil (enough to cover half a pan, approximately 500 ml)
Instructions
- To start with the chocolate croquettes recipe, grab a saucepan and melt the butter. Add the flour and cook for 2 minutes until it dissolves completely.
- Add the milk little by little, stirring constantly with a whisk until a béchamel sauce forms. This will also help completely dissolve any flour lumps.
- Add salt, sugar, and vanilla extract to the mixture. Remove from heat and set aside.
- Add the chopped chocolate to the mixture. Stir until the chocolate is completely melted; the time will vary depending on the size of the pieces. At this point, you can add the liqueur, if using.
- Place the mixture in a greased dish or lined with plastic wrap, and also place plastic wrap on top to prevent a thick crust from forming.
- Refrigerate the chocolate croquette mixture for at least 4 hours, or preferably overnight.
- To shape the dessert croquettes, first dust your hands with a little flour to prevent them from sticking. Then you can shape them into balls or into longer ones like classic croquettes.
- Dip the croquettes into flour, then into beaten eggs, and finally into breadcrumbs. For ultra-crispy chocolate croquettes, repeat this step one more time.
- Heat plenty of oil to 170–175°C. Fry in small batches for 1–2 minutes, until golden brown and crispy. Do not overcook the pan, as this can create bubbles and increase the risk of burning yourself.
- Drain the chocolate croquettes on absorbent paper to remove excess oil.
- To serve, you can sprinkle the chocolate croquettes with powdered sugar or unsweetened cocoa. Another serving tip is to accompany them with vanilla ice cream or mixed berries.
Notes
Sunflower oil is the best neutral oil for frying chocolate croquettes, but you can also use corn, canola, or peanut oil.
If you used dark chocolate for the Spanish chocolate croquettes, we recommend sprinkling them with powdered sugar when they're ready to balance the flavors.
Nutrition Information
Yield
15Serving Size
1Amount Per Serving Calories 68Total Fat 5gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 34mgSodium 73mgCarbohydrates 4gFiber 0gSugar 2gProtein 2g
All information presented and written are intended for informational purposes only. You should not rely on this information as a substitute for, nor does it replace, professional medical advice, diagnosis, or treatment. If you have any concerns or questions about your health, you should always consult with a physician or other health-care professional. The writers and publishers of visitsouthernspain.com are not nutritionists or registered dietitians. Statements within this site have not been evaluated or approved by the Food and Drug Administration.
Hola, I’m Paulina! Together with my team, we are passionate about Southern Spain. Here we share all you need to know for great times in Southern Spain with the best places to visit, stay and, of course, the best food to eat.
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