Comforting and boozy come together at last in this simple to make cocoa dumpling and bourbon maple sauce dessert. The perfect autumn weather treat.
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
1. 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.
2. 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).
3. 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 ok.
4. 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’ coffe 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.
Keywords: chocolate dumplings