AuthorBiteSizedIndulge in a creative twist on traditional desserts with xiao long bao filled with luscious, spicy hot chocolate. The delicate, thin dumpling wrapper encases a rich, velvety chocolate filling, infused with a hint of chili that warms the palate. As you take a bite, the hot chocolate oozes out, creating a delightful contrast between the soft dumpling and the smooth, liquid center. The blend of sweetness from the chocolate and the subtle kick from the spice creates a harmonious balance that tantalizes the taste buds. This innovative treat is not just a dessert; it's an experience that brings together the best of both worlds – the comforting familiarity of hot chocolate and the exotic allure of xiao long bao that can be enjoyed especially during the weather.
In a bowl, combine the dark chocolate and milk chocolate and add in the chili powder.
Gently pour simmered heavy cream and whisk until well combined. When done let it chill in the fridge until it has set. When already set. Scoop with mini ice cream scooper, place it on the baking sheet with parchment paper and put it back in the fridge again. Chill until ready to use.
To make the dough, combine all-purpose flour and water and mix until the dough forms together. Knead the dough until smooth add a splash of water if needed. Cover the dough ball with cling wrap and let it rest for 30 minutes.
Knead the dough one more time until smooth.
Roll the dough into a log and divide it into 10 or 15 portions.
Place the chocolate truffle in the center of the dumpling and make small pleats make sure to enclose it properly and repeat the remaining choco dumpling.
Place the chocolate dumplings in a bamboo steamer lined with parchment paper and steam for 7 minutes. Serve hot.
Ingredients
Directions
In a bowl, combine the dark chocolate and milk chocolate and add in the chili powder.
Gently pour simmered heavy cream and whisk until well combined. When done let it chill in the fridge until it has set. When already set. Scoop with mini ice cream scooper, place it on the baking sheet with parchment paper and put it back in the fridge again. Chill until ready to use.
To make the dough, combine all-purpose flour and water and mix until the dough forms together. Knead the dough until smooth add a splash of water if needed. Cover the dough ball with cling wrap and let it rest for 30 minutes.
Knead the dough one more time until smooth.
Roll the dough into a log and divide it into 10 or 15 portions.
Place the chocolate truffle in the center of the dumpling and make small pleats make sure to enclose it properly and repeat the remaining choco dumpling.
Place the chocolate dumplings in a bamboo steamer lined with parchment paper and steam for 7 minutes. Serve hot.
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