Chocolate Puff Puff: Recipe & What It Is
This recipe was inspired by the original dish/snack: puff puff, a very common street food, eaten both savoury and sweet. Puff puff is well known in many parts of West Africa – Cameroon and Nigeria call it puff puff, while in Ghana it's known as Bofrot (togbei). It's also very popular in France, where it is widely known as a beignet. The basic ingredients consist of: flour, sugar, yeast, water & salt, and oil for deep frying.
While learning to make this dish, I became very intrigued by the process as it involves fermentation and creates something truly tasty from such a simple recipe. The original recipe I use is my mum's - I had her send over her recipe so I can enjoy and re-live my childhood in Manchester during lockdown. As a child, I would often watch in amazement, as my mum would grab the mixture with her fingertips and place it in her palm before dropping into oil – out of which would emerge a perfect puff puff. However, I can never get the hang of the hand shaping (one day!), so I have opted to modify the method by using a spoon or ice-cream scoop.
This recipe is a sweeter vision of puff puff and satisfies the chocolate craving many of us know all too well. As this recipe is on the sweeter side, it is only suitable as a snack or dessert.
Chocolate puff puff recipe
Vegan
Prep time: 15 mins
Prove time: 3 hours
Cooking time: 30 mins plus cooling
Total: 3 hours 45 mins
Makes: 12
Ingredients
Stage 1
270ml warm water
4g yeast
50g sugar
Stage 2
240g plain flour
20g coco-powder
pinch salt
Stage 3
2 litres vegetable oil – for frying
Method
Combine stage 1 together in jug and mix well. Leave to stand for 10 minutes, the mix will be ready to use once the yeast starts to activate, creating bubbles.
In a large bowl, separately mix together stage 2 until fully combined.
Once the yeast mixture is ready, slowly pour into the dry ingredients (stage 2) and mix well with a wooden spoon. Ensure the mix is thoroughly combined.
Cover with cling film or a damp tea towel and leave in a warm room between 2-3 hours or until the mixture has doubled in size.
Heat the oil to 180c degrees (if you do not have a thermometer, test it is hot enough by placing a wooden spoon in the oil if it starts to sizzle almost instantly, the oil is ready). Using a tablespoon or ice cream scoop, scoop the mixture and gently drop into the oil to fry. Do not overcrowd the pan, frying a maximum of 5/6 at one time. Cook for 5- 6 minutes until the puff puffs turn a rich dark brown colour and have doubled in size.
Remove from the pan using a spider/slotted spoon and place on kitchen towel or a clean, dry tea towel to soak up excess oil. Allow to cool slightly and serve.
Order puff puff online
Want to enjoy mouthwatering puff puff without the hassle? Or maybe you’d like to sample them before you try the recipe yourself? Simply order puff puff online with gwafuvegan. Choose from a range of flavours then let us hand-make them and deliver them within the week.
As vegan catering specialists in Manchester, we’re dedicated to offering great plant-based food made with high-quality ingredients. Order today or make them at home using our recipe, then enjoy!