Inspiration can come from the most unexpected places, and for these Chocolate Hibiscus Donut Holes, it struck while sipping an herbal tea infused with dried hibiscus flowers. The vibrant tartness of hibiscus is a delightful contrast to the rich, creamy chocolate, making for a dessert that not only tantalizes the taste buds but also paints a picture of indulgence. To elevate these little spheres of joy, I decided to complement them with a luscious raspberry glaze that adds a touch of brightness and a burst of flavor. Dive into this whimsical world of flavors that will make your dessert table stand out!

Ingredients

For the Donut Holes:

  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1/2 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup whole milk
  • 1/4 cup unsalted butter, melted
  • 1 large egg
  • 1/4 cup dried hibiscus flowers
  • 1/2 tsp vanilla extract

For the Raspberry Glaze:

  • 1 cup fresh raspberries (or frozen, thawed)
  • 1 cup powdered sugar
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract

Instructions

Start by preheating your oven to 350°F (175°C). Lightly grease a mini muffin tin or donut hole pan with non-stick spray.

In a small saucepan, bring 1/2 cup of water to a boil and add the dried hibiscus flowers. Allow them to steep for about 10 minutes, then strain the liquid, discarding the flowers. You should have about 1/2 cup of hibiscus-infused water.

In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. In another bowl, whisk together the milk, melted butter, egg, hibiscus water, and vanilla extract until well combined.

Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix; some lumps are perfectly fine.

Spoon the batter into the prepared muffin tin, filling each cavity about 2/3 full. Bake in the preheated oven for 10-12 minutes, or until a toothpick inserted into the center comes out clean. Allow them to cool in the pan for a few minutes before transferring to a wire rack to cool completely.

While the donut holes are cooling, prepare the raspberry glaze. In a blender or food processor, combine the raspberries, powdered sugar, lemon juice, and vanilla extract. Blend until smooth. If you desire a thinner consistency, add a teaspoon of water at a time until you reach your preferred thickness.

Once the donut holes are completely cool, dip each one into the raspberry glaze, allowing any excess to drip off. Place them back on the wire rack to set for a few minutes.

These Chocolate Hibiscus Donut Holes with Raspberry Glaze are not just a treat for the taste buds; they are a feast for the eyes as well. The deep brown chocolate contrasts beautifully with the vibrant red glaze, making them an eye-catching addition to any dessert spread. Enjoy these delightful morsels with friends, family, or simply as a special treat for yourself, and let the unique flavors transport you to a world of indulgence and creativity!