These cocoa dumplings with bourbon maple sauce are the perfect treat for the transition from summer to autumn. With a deliciously-boozy treat like this who cares about swimming shorts! *hiccups*
From the depths of my cocktail cabinet comes this recipe that will help you ease into the change of seasons. Let’s be real for a sec – fall is everyone’s favourite season – but summer is by far the most colourful and joyful of them all (if you guessed that I am a bit depressed about summer being gone, you guessed correctly). But hey, scarves, sunnies, and the whole I-just-got-out-of-paris-fashion-week diva look are kinda cool.
So, how can we get into the fall/winter groove without feeling blue? With a boozy fudge-y treat, of course! Grab your best bottle of bourbon and let’s get in the kitchen.
- 1 1/2 cups all purpose flour, sifted
- 2 teaspoons baking powder, sifted
- 3 tablespoons dutch cocoa powder
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 100g cold non-salted butter, chopped (about 7 tablespoons)
- 1/3 cup + 2 tablespoons milk
Bourbon Maple Sauce
- 3 tablespoons non-salted butter
- 1 cup water
- 1/4 cup maple syrup (the real one!)
- 1/4 cup bourbon
- 1/2 cup brown sugar
- Preheat the oven at 350F. Start making the bourbon maple sauce by combining the butter, water, maple syrup, and brown sugar in a pot - heat it all up until it comes to a boil, turn off the heat, add the bourbon and set aside.
- In a mixing bowl place the flour, cocoa, sugar, vanilla and combine. Then add the cold butter and using a dough cutter or a couple forks start breaking down the butter combining it with the dry ingredients until it looks like coarse meal.
- At this point start slowly adding the 1/4 cup of milk - mix should come together and the dough should not be sticky, if it's too dry to come together add the extra tablespoons of milk (or as much as needed).
- Get a 9 inch pan or baking mould and pour the bourbon maple mix, then spoon the dough in little dumpling shapes into it - FIY: it'll look super weird and wet, don't worry, it'll be okay.
- Once you scoop all the dough into the liquid, place the whole thing in the oven and bake for 25-30 min until the dumplings have a crusty top and they are cooked through. Remove from the oven and let it rest for a few minutes.
- To serve simply dust with icing sugar and scoop some of the chunks into a plate, pour some heavy cream on them, make yourself a cuppa o' coffee and BAM! Fall down the autumn rabbit hole.
The dumplings will be "wet" on the bottom but that's the sauce, if the middle and top are cooked then it's fine. Don't let it dry completely or you won't have any sauce left.
Amount Per Serving: Calories: 329Total Fat: 15gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 4gCholesterol: 39mgSodium: 246mgCarbohydrates: 43gFiber: 1gSugar: 23gProtein: 3g
This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator.