Grasshopper
- 20m Prep Time
- 10m Cook Time
- 30m Ready In
A chocolate doughnut inspired by the grasshopper cocktail, topped with a minty-chocolate glaze and crushed chocolate wafer cookies.
Ingredients
- 1 Chocolate Raised or Chocolate Cake dough
- 78.9 ml unsweetened dark cocoa powder
- 355 ml confectioners’ sugar sifted
- kosher salt
- 59.1 ml green crème de menthe
- 59.1 ml clear crème de cacao
- 9.86 ml vanilla extract
- 2 chocolate wafer cookies crushed
Nutrition (per serving, estimated)
Estimated based off 4 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 136 mg
- Iron: 7.55 mg
- Magnesium: 184 mg
- Phosphorus: 412 mg
- Potassium: 635 mg
- Zinc: 2.76 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 Chocolate Raised or Chocolate Cake dough
- 78.9 ml unsweetened dark cocoa powder
- kosher salt
- 59.1 ml green crème de menthe
- 59.1 ml clear crème de cacao
- 9.86 ml vanilla extract
Prepare
- 355 ml confectioners’ sugar, sifted
- Crush 2 chocolate wafer cookies
Let's Cook
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Step 1.
Prepare the chosen dough as directed, but replace the cocoa powder specified with the unsweetened dark cocoa powder. Fry the doughnuts as directed. Allow to cool while preparing the topping.
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Step 2.
In a medium bowl, mix the confectioners' sugar and salt. In a small bowl, combine the green crème de menthe, clear crème de cacao, and vanilla extract, stirring until well mixed. Gradually stir the crème mixture into the sugar mixture, adding a little at a time, until you have a smooth, pourable glaze.
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Step 3.
Dip the top of each cooled doughnut into the glaze, gently shaking to remove any excess. For an allover glaze, flip and dip the other side as well. Let the glaze set for 5 to 10 minutes. Sprinkle with crushed chocolate wafer cookies and serve immediately.