Chocolate and almonds dumplings :: Empanadillas de cocholate y almendras

Swedish translation here

Can you imagine sweet dumplings? Oh yes !! Look, when I found this recipe I blamed myself for being that late to find it out. B-e-c-a-u-s-e it is SO EASY.

I think they are perfect to run away from the always widely used cookies, biscuits, teacakes, etc. It is an original dessert to offer your diners. Moreover, finger food is my favourite because nobody interferes with other food ;-)

Ingredients (10 units)

• 10 Wafers
• 100 gr of Chocolate
• 30 gr of Almonds
• 1 Egg
• Icing sugar

Elaboration

First of all we are making the filling. Grab the almonds and let's smash them. You can do it in so many different ways from using a hasher, a coffee grinder or even your hands to break them. However, I am using a very catalan / spanish tool: mortar (I personally use it when making allioli).

Now, we will give the chocolate a little heat stroke because we want to stay liquid. We just want a texture that allows us to mix with the almonds (NOTE: add some butter here if you want it to taste juicier). Put the chocolate 30 seconds in the microwave or put it in a water bath. I used the second option because it is better to control the texture I really want.

Empty the chocolate and the almonds in the same container and blend.

Prepare the wafers in the oven tray. Place them in baking paper to prevent sticking. Now, with a small spoon, add a tablespoon of the chocolat and almonds mixture we have previously fixed. Fold the wafer and press the edges with a fork to prevent unfolding. This step is very important. Make sure they are properly closed.

Finally, beat an egg and paint the surface of each dumpling. Bake them in preheated oven at 180ºC for about fifteen minutes.

Take them out when browned and let cool slightly.  

Finally, sprinkle with plenty of icing sugar and they are ready to be tasted!

Hope you enjoyed this new recipe :-)