Preparation

1. In a small saucepan with a thick bottom, bring the fat to a boil. In a heatproof bowl, put the chocolate, pour the cream and liquor over it, wait about 1 minute until the chocolate melts and mix into a smooth cream.

2. In a separate bowl, beat the butter and sugar until a uniform mixture is obtained, add the mixture to the chocolate ganache, mix well, cover and refrigerate for at least two hours.

3. Line a baking sheet that fits in the freezer with parchment paper. Using a small scoop of ice cream or a regular spoon, narrow balls 5 cm in diameter from the chocolate cream, and with hands floured with powdered sugar, roll the balls and smooth them. Place the balls on top of the mold and put in the freezer for at least two hours.

4. Prepare three bowls: one with the beaten egg, one with the flour and one with the breadcrumbs. The frozen balls are rolled first in an egg, then in flour, again in an egg and finally in the breadcrumbs.

5. Put the balls in the refrigerator for a few minutes, remove and repeat the coating action — egg, flour, egg and breadcrumbs. Put the pills in the freezer again for at least one hour.

6. In a deep saucepan, bring the oil to 190 degrees Celsius. Carefully put a few balls in the oil at a time and fry them until browned — about 2 minutes. Serve immediately