Chocolate Samosas

Picture this: crispy wonton wrappers filled with a rich, gooey chocolate filling that melts in your mouth with every bite. If you like the chocolate dumplings from Din Tai Fung, you will LOVE these chocolate samboosas. They ooze out chocolate ganache and when you don’t think they could get better, dip it in vanilla cold foam for the most unique dessert experience!

MAKING THE CHOCOLATE GANACHE

Chocolate ganache is the easist thing you can make! Now it sounds all fancy and complicated but it’s literally just two ingredients, one bowl, and 15 minutes of your time. It’s typically used as a frosting in a lot of cakes but it also makes a great filling because it’s solid when cold but ooey and gooey when warm.

You just need chocolate and heavy cream! Start by heating the heavy cream until simmering, not boiling. You can do this over the stove in a pot or in the microwave. For the chocolate, add it to a mixing bowl. I like to use a blend of semi-sweet and milk chocolate which I think is the best way to do it. But you can also opt for only semi-sweet chocolate or only milk chocolate. I would not use dark chocolate for this recipe, it wil be too bitter personally! If you are using a bar and want the chocolate to melt faster, you can chop it up smaller but it’s not necessary.

Once the heavy cream is heated, pour it over the chocolate and cover. Let it sit for about 15 minutes and then stir the melted chocolate in until completley smooth. Cover again and transfer to the fridge for at least 30 minutes or UNTIL it looks like a solid when you spoon it. And there you have chocolate ganache!

TIPS:

• Use high-quality chocolate for the best flavor and texture.
• Chop the chocolate into small, uniform pieces to ensure even melting.
• Be patient and gentle when stirring the ganache to avoid incorporating air bubbles. Air bubbles can cause the samosas to expand and pop while frying!
• Store any leftover ganache you have in the refrigerator for future use.

VANILLA COLD FOAM

I love serving these chocolate samosas with vanilla cold foam to dip with! It takes less than 5 minutes to make, 3 minutes top. These are the ONLY 4 ingredients you need:

• heavy cream
• whole milk or 2% milk
• vanilla syrup
• sea salt

Just add all the ingredients to a measuring cup and use a handheld electric whisk to froth it up until it’s thick and airy like a foam consistency. And that’s it! It’s not only delicious with coffee – it makes a great dip too for desserts. It’s basically a thinner whipped cream with vanilla flavoring. The sea salt is optional but it helps to cut from the richness of the chocolate in the samosas.

NOTE: For the vanilla syrup, it’s just the one in the grocery store you buy in a bottle for adding to coffee. If you don’t have this or don’t want to purchase it, just add a little bit of vanilla extract and white sugar instead.

ASSEMBLING AND FRYING

Begin by heating vegetable oil in a frying pan until it reaches 350°F over medium heat, ensuring it’s hot enough for frying. While the oil heats, lay out a few wonton wrappers at a time. Spoon a small dollop of the chocolate ganache filling onto the center of each wrapper, making sure not to overfill. You could also use a piping bag at this step if that’s easier for you.

Use a brush to run water along the edges of each wrapper. Then fold the wrapper over the filling to create a triangle shape, pressing down firmly to seal it tightly. Make sure there are no cracks or it will leak while frying. Repeat this process with the remaining wrappers and filling.

Carefully place the filled samosas into the hot oil, working in batches to avoid overcrowding the pan. Fry them until they turn golden brown and crispy on all sides, which should take about 2 minutes per side. Once they’re beautifully golden, use a slotted spoon to remove them from the oil and transfer them to a plate lined with paper towels to drain any excess oil. You can also place them on a wire rack for this step!

At this point, you can stop and enjoy deliciously as is or take it a step further! Add a drizzle of white chocolate on top or even some crushed nuts like peanuts or walnuts. You could also dust them with powdered sugar as another option!

For the best experience, enjoy these warm but not straight from the fryer or they might burn your mouth. Let them cool for about 10 minutes and then dig in with the vanilla cold foam. They turn out so crispy on the outside but creamy and delicious on the inside.

Craving More Fun Desserts? Try These Recipes Out!

• Almond Bostock
• Smores Brownie Bites
• Ice Cream Nachos
• Twix Cookie Cups
• No Bake Biscoff Truffles