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Black & White Velvety Chocolate Samosas

(White & Dark Chocolate Sweet Samosas)

(Serves 4)


There’s nothing sexier than chocolate. Creating an air of temptation, indulgence and pleasure, this modern twist on savoury samosas is a gooey, sensual treat, with a velvet textured, melt-in-the-mouth, chocolatey centre and a light and crispy outer shell.



For the samosas:

8 Filo pastry sheets or alternatively 8 Samosa pastry pads (available at larger supermarkets)

Juice of ¼ Lemon

1 tbs Plain Flour

2¼ tbs chopped Almonds

150g Plain Chocolate

150g White Chocolate

1¼ tbs Water

¾ cup Single cream

1½ tbs Icing Sugar

¾ cup Milk

1 beaten egg yolk (to seal samosas)


For the chocolate sauce:

125g Plain Chocolate

1 tsp Single Cream



Making the chocolate sauce

1.  In a bowl, over a saucepan half-filled with water, heat 125g plain chocolate until it melts. Mix in a teaspoon of single cream to form a chocolate sauce.


Preparing the chocolate samosas

1.  In a frying pan, dry roast the chopped almonds and set aside.

2.  In a separate saucepan, add milk and ¾ cup cream and bring to boil. To curdle this, add lemon juice. Once curdled, strain mixture through a muslin cloth and squeeze until all liquid has drained away leaving soft curds.

3.  In a heat proof bowl, over a saucepan half-filled with water, melt 150g plain chocolate and mix in with half of the icing sugar and set aside; do the same with white chocolate and remaining icing sugar, in a different bowl.

4.  Place soft curds in a bowl; add chopped almonds and mix. Split this into two separate portions.

5.  Mix melted plain chocolate into one portion of curd mixture; set aside, then mix melted white chocolate into second portion of curd mixture.

6.  Take one samosa sheet, fill with one teaspoon of dark chocolate curd mixture; wrap it, forming a closed triangle and seal with beaten egg. Do the same with another samosa sheet, but this time, add white chocolate curd mixture. This creates separate plain chocolate and white chocolate samosas.

7.  Heat some oil and deep fry the samosas until light golden; serve hot with chocolate sauce.



by Shahena Ali, (as featured in Asian Woman Magazine) 




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