Chocolate Samosa with Cappuccino cream

I happened to accidentally stumble on this recipe by Sanjeev Kapoor here while surfing the net.

I love chocolates and I had the ingredients in stock. I tried this recipe out of curiosity and it turned out to be something different and great. Frying the chocolate was something different!I halved the proportions in the original recipe for the samosa- i.e. the covering and the stuffing, since I was not sure how it would turn out to be. I made the Cappuccino sauce thicker than that mentioned in the original recipe. Also I tried 2-3 different shapes along with the triangular samosa shape. I found the karanji shape (half moon) shape easiest to make.

This is also my contribution to Nandita’s Weekend Breakfast Blogging-Christmas special WBB# 8

For the covering
Refined flour (maida) 1 cups
Ghee 1tbsp
Oil to deep fry
For stuffing
Dark chocolate 125 grams
Fresh cream ½  cup
For cappuccino cream sauce
Egg yolk 1
Sugar 5 tablespoons
Fresh cream 1 cup
Instant coffee powder 1 teaspoon
To serve
Pomegranate seeds to garnish

Sieve maida. Rub ghee into it and knead into a stiff dough using water as required. Keep covered with a damp cloth.
Mix grated chocolate and fresh cream and keep chilled in a refrigerator.

                      Chocolate stuffing

Divide dough into eight equal sized portions and roll out into oval shapes. Cut into half, fold into a cone and fill with chocolate stuffing. Seal and refrigerate.At this point I made different shapes! Be careful and seal the edges properly.The chocolate may run out from the samosa while frying..it happened with my first samosa!

To make cappuccino sauce, whisk egg yolk with sugar till fluffy.
Pour fresh cream into a pan and heat it gently. As it begins to boil, stir it into the egg mixture. Pour this back into the pan and cook on low heat, stirring continuously.
Add instant coffee powder and continue to cook till sauce coats the back of the spoon. Remove from heat and strain. Let cool if required, place in freezer to chill completely.

 

                     Cappuccino Cream
Heat sufficient oil in a kadai and deep fry samosas on medium heat till golden and crisp. Drain onto an absorbent paper.
Serve samosas with cappuccino cream sauce garnished with pomegranate seeds.

CHOCOLATE SAMOSA WITH CAPPUCINO CREAM to celebrate the New Year!

Wish you all a very Happy and Healthy 2007 blossoming with smiles, sunshine and happiness!