Chocolate fudge Coca-Cola tempura

When there’s that little bit of chocolate fudge leftover, you can spruce it up in the best possible way. Deep fry in a Coca-Cola batter and serve on a chocolate sauce. The Preca sisters share this incredibly easy recipe. 

Chocolate fudge Coca-Cola tempura


  • 150g self raising flour
  • 180ml Coca-Cola, cold
  • 100g squared chocolate fudge
  • Vegetable oil, for deep-frying
  • Chocolate sauce, to serve
  • Ice cream, to serve


  1. In large saucepan over moderate heat, heat 4 inches of oil until thermometer registers 180°C, or until a small piece of batter starts to bubble vigorously when placed inside.
  2. In large mixing bowl, whisk together the self-raising flour.
  3. Gradually and gently whisk in the cold Cola-Cola mixing just until dry ingredients are moistened. (Batter will be very lumpy.)
  4. Working in batches, using tongs or chopsticks dip the chocolate fudge into batter and fry, turning occasionally, until golden.
  5. Transfer to paper towels to drain. Return oil to 180°C between batches and, using spider or slotted spoon, remove any residual bits of batter from oil before adding next batch.
  6. Serve tempura immediately with chocolate dipping sauce and ice cream.

This recipe first appeared on Gourmet Today TV, aired on TVM on 8 April, 2017. 

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