Chocolate Pelmeni with Raspberry Sauce and Whipped Cream

**Chocolate Pelmeni Dough:** In a large bowl, whisk together flour, cocoa powder, and salt. Make a well in the center, add the egg, and gradually pour in the lukewarm water. Mix until a dough forms.

Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. Wrap in plastic wrap and let rest for at least 30 minutes.

**Chocolate Ganache Filling:** Place chocolate chips in a heatproof bowl. Heat heavy cream in a saucepan over medium heat until simmering. Pour hot cream over chocolate chips and let sit for 1 minute. Stir until smooth and glossy. Let cool slightly until thickened but still pliable. This will take about 15-20 minutes. It needs to be cool enough to hold its shape, but not so cool that it becomes hard to work with.

**Raspberry Sauce:** In a saucepan, combine raspberries, sugar, and lemon juice. Bring to a simmer over medium heat, and cook for 5-7 minutes, or until raspberries have softened and released their juices. Mash the raspberries slightly with a fork or potato masher. Strain the sauce through a fine-mesh sieve to remove seeds (optional). Let cool.

**Whipped Cream:** In a chilled bowl, beat heavy cream with an electric mixer until soft peaks form. Gradually add powdered sugar and vanilla extract, and continue beating until stiff peaks form.

**Assemble the Pelmeni:** Roll out the chocolate dough thinly on a lightly floured surface. Use a small cookie cutter or a knife to cut out circles (about 1.5-2 inches in diameter).

Place a small spoonful of chocolate ganache in the center of each circle. Fold the dough in half to form a semi-circle, and pinch the edges tightly to seal. Bring the two corners of the semi-circle together and pinch to create the classic pelmeni shape.

**Cook the Pelmeni:** Bring a large pot of salted water to a boil. Gently drop the pelmeni into the boiling water. Cook for 3-4 minutes, or until they float to the surface and are cooked through.

**Serve:** Drain the pelmeni and serve immediately. Spoon raspberry sauce over the pelmeni and top with a dollop of whipped cream. Garnish with fresh raspberries, if desired.