Chocolate Dippity Donuts (Paula Deen)

READY IN: 40mins


  • oil, for frying
  • 1
    (16 1/3 ounce) can biscuits
  • For the sauce
  • 1
    (4 ounce) bar sweet chocolate (recommended ( Baker's German's)
  • 12
    ounce unsweetened chocolate
  • 12
    cup butter
  • 1 12
  • 1 14
    teaspoons vanilla extract
  • Optional Toppings
  • chocolate chips (optional)
  • chocolate sprinkles (optional)
  • toasted coconut (optional)
  • colored candy (optional)
  • chopped pecans (optional)
  • store-bought glaze (optional)


  • Preheat oil in a deep-fryer to about 360 to 375 degrees F.
  • Remove biscuits from the can. Poke a hole in each one with your thumb. Form them into doughnuts. Drop them into hot grease and brown them on both sides until they were done about 2 minutes on each side. Don't forget to flip often.
  • For the sauce:
  • Melt the chocolate and butter in a saucepan over very low heat. Stir in the sugar, alternating with the evaporated milk, blending well. Raise the heat to medium and bring to a boil, stirring occasionally. Lower the heat and cook, stirring, until the mixture becomes thick and creamy, about 8 minutes. Stir in the vanilla, remove the pan from the heat.
  • Dip cooked doughnuts immediately into the chocolate mixture before the chocolate starts to cool. Add topping/toppings of your choice.
  • Place the doughnuts on a plate and serve when the chocolate on the doughnuts sets, about 5 minutes.