Chocolate Dumplings

in Guest Recipe Book

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Comments: Serve these wonderful chocolate dumplings with a nice vanilla sauce, or as stated below, with ice cream, whipped cream, nuts, cherries, etc...........Diana

Ingredients: Ingredients For The Chocolate Sauce: 3/4 cup granulated sugar 1/4 cup unsweetened cocoa 1 tbsp. cornstarch or flour dash of salt 2 cups water 2 tbsp. unsalted butter or margarine Ingredients For The Dumplings: 1 cup all-purpose flour 2 tsp. baking powder 1/2 tsp. salt 1/2 cup granulated sugar 2 tbsp. unsweetened cocoa 3 tbsp. shortening or butter 1 egg 1/2 cup milk 1 tsp. vanilla extract Vanilla Sauce (see recipe below) (Optional)

Instructions: Instructions For The Chocolate Sauce: Combine sugar, cocoa, flour, and salt in a heavy skillet. Stir in water and cook until mixture begins to boil and thicken slightly, stirring constantly. Add butter and mix well. Remove from heat while making dumplings. Instructions For Making The Dumplings: Sift together flour, baking powder, salt, sugar, and cocoa. Add shortening,egg,milk and vanilla. Stir to blend ingredients. Beat thoroughly for 1 minute. Return skillet to heat and bring to boil. Drop dumplings by spoonfuls in sauce. Reduce heat, cover, and simmer gently for 20 minutes. To Serve: Serve plain, with vanilla sauce, with cream, whipped cream, ice cream, nuts, cherries, etc. as desired. Variations on this is to leave the cocoa out of dumpling mixture, leave it like that or add a different flavor or food color). Vanilla Sauce Recipe Ingredients: 1 cup milk 3 egg yolks 8 tablespoons sugar 1 tablespoon vanilla extract Instructions: In a small saucepan over medium heat, bring the milk to a simmer. Meanwhile, in a medium bowl, whisk the egg yolks and the sugar together until a ribbon forms when the whisk is lifted from the mixture. Whisk constantly while slowly pouring the hot milk into the yolk-sugar mixture. Return the mixture to the saucepan. Over low heat, stir constantly with a wooden spoon until the mixture thickens. Be careful not to overcook or the eggs will scramble. The sauce is finished when you can dip a spoon into it, then draw your finger over the back of the spoon and have a track remain that is almost free of sauce. Remove the sauce from the heat and stir in the vanilla. Serve, or chill in refrigerator (covered with plastic wrap) and use later. Makes about 1 cup.

Source: DianasDesserts.com

Date: October 30, 2002

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