Tony Singh’s Chocolate Samosas
What could be better than a samosa? A chocolate samosa with a white chocolate ganache! This decadent treat is a brilliant and surprising dessert that your loved ones will adore!
Ingredients
- 500g plain flour
- 50g cocoa powder
- 1 teaspoon salt
- 1 teaspoon cumin seeds, toasted until fragrant
- 125ml rapeseed oil
- Warm water to bind
- Vegetable oil for deep frying
- Whipped double cream, to serve (optional)
For the white chocolate ganache:
- 200g white chocolate
- 100ml double cream
- 90ml milk
- ½ teaspoon salt
Method
To make the samosas, sift the flour, cocoa powder and salt into a bowl. Add the toasted seeds then slowly add the oil and warm water until the mixture forms a workable dough. Shape it into a ball, wrap it in cling film and rest it in the fridge for 1 hour.
Meanwhile prepare the ganache. Break the chocolate into small pieces and put into a bowl. Bring the cream and milk to the boil, immediately remove from the heat and pour over the chocolate. Add the salt and then stir until the chocolate has melted completely. Chill until firm.
Form the samosa dough into balls a wee bit bigger than a golf ball and roll each out into a circle about 15cm in diameter and 3mm thick. Cut each into two semi-circles and place on a baking sheet.
Add half a tablespoon of the filling to the middle of each semi-circle of dough and fold into a triangle. Repeat to use up all the filling.
Put a deep fat fryer on to 170ºC or fill a deep pan half full with vegetable oil and heat until a breadcrumb dropped in sizzles and turns golden brown in 30 seconds.
Fry the samosas in small batches for 4–5 minutes, or until they have turned a deeper brown and are crisp. Remove from the oil with a slotted spoon and drain on kitchen paper. Serve alone or with whipped cream, as you prefer.
Ingredients
- 500g plain flour
- 50g cocoa powder
- 1 teaspoon salt
- 1 teaspoon cumin seeds, toasted until fragrant
- 125ml rapeseed oil
- Warm water to bind
- Vegetable oil for deep frying
- Whipped double cream, to serve (optional)
For the white chocolate ganache:
- 200g white chocolate
- 100ml double cream
- 90ml milk
- ½ teaspoon salt
Method
To make the samosas, sift the flour, cocoa powder and salt into a bowl. Add the toasted seeds then slowly add the oil and warm water until the mixture forms a workable dough. Shape it into a ball, wrap it in cling film and rest it in the fridge for 1 hour.
Meanwhile prepare the ganache. Break the chocolate into small pieces and put into a bowl. Bring the cream and milk to the boil, immediately remove from the heat and pour over the chocolate. Add the salt and then stir until the chocolate has melted completely. Chill until firm.
Form the samosa dough into balls a wee bit bigger than a golf ball and roll each out into a circle about 15cm in diameter and 3mm thick. Cut each into two semi-circles and place on a baking sheet.
Add half a tablespoon of the filling to the middle of each semi-circle of dough and fold into a triangle. Repeat to use up all the filling.
Put a deep fat fryer on to 170ºC or fill a deep pan half full with vegetable oil and heat until a breadcrumb dropped in sizzles and turns golden brown in 30 seconds.
Fry the samosas in small batches for 4–5 minutes, or until they have turned a deeper brown and are crisp. Remove from the oil with a slotted spoon and drain on kitchen paper. Serve alone or with whipped cream, as you prefer.
