Chocolate Pelmeni with Raspberry Sauce and Whipped Cream

Sweet chocolate-flavored dumplings filled with a decadent chocolate ganache, served with a tart raspberry sauce and a dollop of whipped cream. A unique and delightful dessert!

Prep Time

30 minutes

Total Time

40 minutes

Calories

950 kcal

Difficulty

Medium

Equipment

4 items

Cost

£2.36/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

2cupsAll-Purpose Flour

£0.30

0.3cupUnsweetened Cocoa Powder

£0.40

0.3teaspoonSalt

1Large Egg

£0.30

0.8cupWater(Lukewarm)

8ozSemi-Sweet Chocolate Chips(High Quality)

£2.00

0.5cupHeavy Cream

£1.20

1pintFresh Raspberries

£3.50

0.3cupGranulated Sugar(Adjust to taste)

£0.15

1tablespoonLemon Juice(Freshly squeezed)

£0.10

1cupHeavy Cream(For Whipped Cream)

£1.20

2tablespoonsPowdered Sugar(For Whipped Cream)

£0.15

0.5teaspoonVanilla Extract(For Whipped Cream)

£0.15

Total Cost

£9.45

£2.36 per serving

Instructions

1.
**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.
2.
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.
3.
**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.
4.
**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.
5.
**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.
6.
**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).
7.
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.
8.
**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.
9.
**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.

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My Notes

Nutrition Information

Nutrition per serving (250g)

950 kcal / 3975 kJ

Carbs

100g

38% of RDA

Fat

55g

79% of RDA

Protein

15g

30% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

55 g

61% of RDA

Sodium

100 mg

4% of RDA

Saturated Fat

35 g

175% of RDA

Chef's Tips

For a richer chocolate flavor, use dark chocolate chips for the ganache.

If the dough is too sticky, add a little more flour. If it's too dry, add a little more water.

To prevent the pelmeni from sticking together while cooking, add a teaspoon of oil to the boiling water.

The raspberry sauce can be made ahead of time and stored in the refrigerator for up to 3 days.

Cooking Equipment

Large Pot

Mixing Bowls

Rolling Pin

Saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a richer chocolate flavor, use dark chocolate chips for the ganache.

If the dough is too sticky, add a little more flour. If it's too dry, add a little more water.

To prevent the pelmeni from sticking together while cooking, add a teaspoon of oil to the boiling water.

The raspberry sauce can be made ahead of time and stored in the refrigerator for up to 3 days.

Chocolate Pelmeni with Raspberry Sauce and Whipped Cream

Ingredients

Instructions