How to make KFC's chocolate mousse and chicken donut

KFC is pushing our taste buds to the limit with a new dessert-style chocolate mousse 'n' chicken donut.

The fast food giant partnered with award-winning pastry chef Anna Polyviou to create the ultimate chicken-dessert combo, which fuses KFC's velvety-smooth chocolate mousse with popcorn caramel chicken crumb sprinkling.

According to Polyviou, the result is sweet, savoury and, of course, delicious.

Watch the video above.

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The dessert queen shared her recipe for the wild KFC combination dish in an episode of Kentucky Fried Cookin' on YouTube, a series which has seen Aussie chefs recreate iconic KFC menu items with a twist.

Previous episodes have featured Morgan Hipworth's Popcorn Chicken Cupcakes, Dimsimlim's Pimped Up Zinger Noodles, Mitch Orr's Zinger Katsu Curry, Chebbo's Chicken Tender Sandwiches, Reynold Poernomo's Chicken n' Croffle and Sarah Tiong's Satay Kentucky Fried Chicken and Peking Duk and Dimsimlim's Peking Cluk Burger.

Find the complete recipe below:

KFC Chocolate Mousse n' Chicken Donut Recipe: 

KFC Chocolate Mousse and Chicken Donuts  

Serves: 8-10 donuts

Prep Time: 30 minutes  

Resting time: 90 minutes

Total time: 2.5 hours 

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INGREDIENTS:  

DONUTS

-100ml Milk  

-30g Unsalted Butter  

-5g Dry Yeast  

-20g Caster Sugar 

-180g Plain Flour  

- Pinch Salt  

- 1 Egg  

- 2L Vegetable Oil (to fry the donuts)  

- 100g Caster Sugar (to toss Donuts in)  

- 100g Flour (to dust your working surface) 

POPCORN CARAMEL CHICKEN CRUMB  

- 50g Popcorn chicken, chopped finely  

- 50g Caster Sugar  

DOUBLE CHOCOLATE MOUSSE  

- 1X 95g KFC Double Chocolate Mousse 

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METHOD:  

1. In a pot, warm the milk with the butter over a low heat until the butter is melted. (Don't let it get too hot!) 

2. Remove it from the heat and whisk in the dry yeast, then allow it to sit for 5 minutes.  

3. Place your dry ingredients into an electric mixer with a dough attachment (it looks like a hook).  

4. Add your liquids gradually, then add your egg.  

5. Allow the dough to develop in the machine for about 10-12 minutes at a medium-fast speed.  

6. Transfer the dough into a lightly greased bowl and cover it with clear wrap or cloth. Leave it at room temp to double in size for an hour or so.  

7.  Once the dough is proved (aka, it's done resting), dust some flour over your working surface. With a rolling pin, roll out the dough to approx. 2cm thickness.  

8.  Use a cutter approx. 8cm round to cut out your donuts. Allow them to sit for another 30 minutes with a cloth on top.  

9. Heat vegetable oil in a saucepan or deep fryer to 180ºc. Place your donuts in two at a time, allowing 2-3 minutes to colour before repeating on the other side.  

10. Transfer to a paper towel, allowing the oil to absorb briefly before tossing them in the caster sugar.  

11. Chop your KFC Popcorn Chicken into fine pieces.  

12. Heat a mid-sized frying pan over medium heat. Add the caster sugar, stirring until it turns a caramel colour.  

13. Add in your chopped KFC Popcorn Chicken. Stir it into the caramelised sugar, then transfer it to a tray and allow to cool. 

ASSEMBLING  

14. Once the donuts have cooled, use a piping bag to fill them evenly with KFC Double Chocolate Mousse. There's a rough guide below if you've never filled a donut.  

15. Sit up your donuts and garnish with KFC Popcorn Chicken on top.  

HOW TO PIPE A DONUT:  

Push the piping bag nozzle through the side of the donut, and into the centre. Gently apply pressure to the piping bag. Over the course of a few seconds, pull the piping bag out of the donut, piping as you go.