Pure Cocoa Fritters with Molten Nocilla Centre

Crispy, indulgent fritters hiding a gooey, melted Nocilla heart — a Spanish carnival classic with a rich cocoa twist. Best eaten fresh and warm, rolled generously in caster sugar. They disappear fast, so make plenty.

Ingredients

• 350 g  Nocilla Original

• 2 eggs

• 80 ml water

• 30 g caster sugar

• 20 g ColaCao Cacao Puro

• 145 g plain flour, plus extra for dusting

• 3 g baking powder

• Sunflower or light olive oil, for frying

• White caster sugar, for coating

Vegan option! Replace the eggs with 2 flax eggs (1 tbsp ground flaxseed + 3 tbsp water each, rested 10 minutes).

Step-by-step instructions

1. Freeze the Nocilla cubes (the day before)

Spoon 350 g of Nocilla Original into a small ice cube tray or silicone mini mould — roughly 1 teaspoon per cube. Freeze for a minimum of 24 hours until completely solid. This step is non-negotiable: the frozen centre holds its shape in the hot oil and melts into a gooey surprise as the fritter cooks.

2. Make the cocoa batter

Put eggs, water, caster sugar, ColaCao Cacao Puro, flour, and baking powder into a blender or food processor. Blitz until completely smooth with no lumps — the batter should be thick enough to coat the back of a spoon.

3. Rest the batter

Pour the batter into a bowl, cover tightly with cling film, and refrigerate for 2 h. Resting lets the gluten relax and the baking powder do its work, giving you a lighter, crispier fritter rather than a dense, doughy one.

4. Prepare for frying

Heat sunflower or light olive oil, for frying in a deep, heavy-based frying pan to 180°C (350°F) — use a kitchen thermometer if you have one. Take the Nocilla cubes straight from the freezer and skewer each one with a long wooden cocktail stick. For extra adhesion, lightly dust the cubes in plain flour before dipping: it gives the batter something to grip.

5. Coat and fry

Dip each frozen cube into the chilled cocoa batter, letting any excess drip off. Lower immediately into the hot oil and fry for 2–2m 30s, turning once, until deeply golden and crisp all over. Fry in small batches — overcrowding drops the oil temperature and makes the fritters greasy. Work quickly: the Nocilla centre should stay molten, not overcooked.

Lighter baking alternative Not keen on deep-frying? Place the battered frozen cubes on a lined baking tray, spray generously with oil, and bake at 200°C fan (390°F) for 12–15 minutes until set and golden. The texture will be softer rather than crispy, but the molten centre is just as good. Roll in sugar straight from the oven.

6. Drain, coat in sugar and serve

Lift the fritters out with a slotted spoon and drain briefly on kitchen paper. While still hot, roll each one generously in white caster sugar, for coating. Serve immediately — the molten centre is at its best right out of the pan.

Tips & Tricks

• Work fast once the Nocilla cubes leave the freezer — if they soften before hitting the oil, the batter slides off and the filling leaks.
• Oil temperature is everything. Too cool → greasy, heavy fritters. Too hot → burnt outside, cold centre. Keep the thermometer close and adjust the heat between batches.
• Always dust the frozen cubes in flour before dipping — this single step makes a noticeable difference to how well the batter sticks.
• For extra indulgence, finish with a drizzle of warm caramel or melted dark chocolate over the sugar-coated fritters before serving.
• A pinch of flaky sea salt scattered over the sugar coating adds a sophisticated contrast that really lifts the whole thing.

These fritters are a guaranteed crowd-pleaser at any gathering — from a casual family pudding to a festive celebration. Once you’ve mastered the basic recipe, the possibilities are endless: try filling the cubes with peanut butter, white chocolate spread, or even a spoonful of your favourite jam for a fun twist. How ever you make them, one thing is certain — there won’t be any left.