Donut with ETi Canga

Slice the ETi Canga into equal pieces. Set aside the 4 best-looking pieces for presentation.

Set up a double boiler (bain-marie) over a medium pot.

Add the ETi Canga pieces and cream to the bowl over the double boiler; stir until completely melted.

Transfer the mixture to a blender and blend until smooth. Then, transfer to a piping bag.

Make 4 holes in the bottom of the donut; pipe the mixture you prepared into these holes.

Place a new bowl over the double boiler and melt the chocolate.

Dip the opposite side of the donut (the side you didn't pipe) into the melted chocolate to coat it.

Place the ETi Canga pieces you set aside for presentation on top of the donut.

Finish by sprinkling the roughly chopped peanuts on top.

Enjoy!