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1
Use a vegetable peeler to make small curls from the chocolate bar, collecting them in a medium bowl. Be careful not to handle them too much, as they can melt very easily. Set aside.
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2
Place the chopped chocolate in a medium heat-safe bowl. Transfer the cream to a medium pot and bring to a simmer over medium heat.
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3
Pour the hot cream over the chopped chocolate and let sit for 1 minute. Stir the ganache to combine, then let sit, uncovered, at room temperature while you make the doughnuts.
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4
Make the doughnuts: Heat 3 to 4 inches of oil over medium-high heat until it reads around 350u00b0F on a thermometer (or throw a scrap piece of dough in as a tester-if the dough bubbles and rises to the surface, the oil is good to go).
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5
While the oil heats, roll out the doughnut dough on a lightly floured surface to 1/2 inch thick. Use a circle cookie cutter (I like 2 1/2 to 3 inches in diameter) to cut rounds of dough. Alternatively, you can cut the dough into sqaures (about 3x3 inches).
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6
Let the doughnuts rise, covered, on a lightly floured surface for 30 minutes to 1 hour. When the oil is hot, gently add the doughnuts to the pot in batches, frying until they're golden brown on both sides, 3 to 4 minutes.
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7
Drain the doughnuts on several layers of absorbent paper towels. Let cool for 5 to 10 minutes before filling and glazing.
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8
While the doughnuts cool, transfer the jam to a pastry bag with a medium circle tip. Use the handle of a wooden spoon to poke a large hole in the side or base of the doughnuts.
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9
Place the pastry tip in the hole on the doughnut, and apply pressure to the bag. Fill the doughnut until it feels a bit heavy, like there's plenty of filling inside.
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10
Dunk the filled doughnut into the chocolate glaze, then into the chocolate curls. Serve immediately.
