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Black and White Doughnuts

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12 plain cake doughnuts
3 cups semisweet chocolate chips
3 cups white chocolate chips

Black and White Doughnuts

Cake doughnuts are elevated to something special with dark and whit chocolate coating.

  • Serves 12
  • Easy

About This Recipe

I was watching a Food Network show and saw a recipe for Black and White Cookies while I was researching doughnut recipes. Bing! Something clicked in my head and I thought “Black and White Doughnuts!”

This recipe is super simple because you use store-bought cake doughnuts that are dipped in melted white and dark chocolate. This is a fun project that you could do with your kids.

This actually really isn’t a recipe, except for my tips about tempering the chocolate. Tempering means that chocolate is heated and cooled in a specific way so the chocolate stays solid at room temperature. The chocolate will still be tender with my method, with no “snap,” but I don’t like chocolate that snaps anyway. My chocolate should always be fairly soft and melt in the mouth immediately.

Cake doughnuts are best for this recipe because they are sturdy and easy to work with, and they don’t come with a glaze. Make sure you buy plain doughnuts. And the doughnuts should not be damp or the chocolate could seize. Seizing means that a tiny amount of water has gotten into the chocolate so it becomes stiff, thick, and grainy. If this happens you can sometimes get the chocolate to smooth out again by stirring in a tiny bit of vegetable oil (not olive oil). Do not use butter because that contains water that will make the problem worse.

So enjoy this easy recipe and make it soon for a great snack, brunch, or just because it’s Friday.

Tips for the best Black and White Doughnuts

  • It’s best to dip each type of chocolate first and let the chocolate harden before you go on to the other.
  • You can use your hands to dip the doughnuts, or spear them from the side with a fork and dip into the chocolate.
  • Let the doughnuts stand on parchment or waxed paper while you work.

Why this recipe works

  • Doughnuts are delicious anyway, but this combination of dark and white chocolate really compliments the tender pastry and adds interest.

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Place the doughnuts on a sheet of waxed paper that fits onto a cookie sheet that will fit in your refrigerator.


Place 2-1/2 cups of the two kinds of chocolate into microwave-safe bowls that are fairly deep and just wide enough to hold a doughnut held on its side. Reserve the remaining 1/2 cup of each type of chocolate.


Start with the semisweet chocolate. Microwave on 50% power for 1 minute intervals, stirring after each interval, until the chocolate is melted and the mixture is smooth.


Stir in the reserved 1/2 cup of semisweet chocolate, and keep stirring until the mixture is smooth again.


Dip half of each doughnut into the melted chocolate and put back on the cookie sheet as you work. Refrigerate for 15 minutes so the chocolate sets.


Repeat with the white chocolate: melt 2-1/2 cups, stir in the reserved 1/2 cup, then dip the doughnuts and refrigerate.


Store the doughnuts, covered, at room temperature.


Linda is a bestselling cookbook author and home economist who has written 54 books (53 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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