Cocoa Dumplings with
Bourbon Maple Sauce
BY GABRIEL CABRERA
DUMPLINGS
1-1/2 cups all purpose flour, sifted
2 tsp baking powder, sifted
3 Tbsp Dutch cocoa powder
1/4 cup brown sugar
1 tsp vanilla extract
100g cold non-salted butter, chopped
(about 7 Tbsp)
1/3 cup + 2 Tbsp milk
BOURBON MAPLE SAUCE
3 Tbsp non-salted butter
1 cup water
1/4 cup maple syrup
1/4 cup bourbon
1/2 cup brown sugar
Preheat the oven at 350ºF. Start making the
bourbon maple sauce by combining the
butter, water, maple syrup and brown sugar
in a pot. Heat until it comes to a boil, turn off
the heat, add the bourbon and set aside.
In a mixing bowl combine flour, cocoa,
sugar and vanilla. Add cold butter, and using
a dough cutter or a couple forks start
breaking down the butter combining it with
the dry ingredients until it looks like coarse
meal. At this point start slowly adding the
1/4 cup of milk – mix should come together
and the dough should not be sticky. If it’s
too dry to come together, add the extra
tablespoons of milk (or as much as needed).
Get a 9 inch pan or baking mould and pour
the bourbon maple mix, then spoon the
dough in little dumpling shapes into it.
FIY: it’ll look super weird and wet, don’t
worry, it’ll be ok.
Once you scoop all the dough into the
liquid, place the whole thing in the oven and
bake for 25-30 min until the dumplings have
a crusty top and they are cooked through.
Remove from the oven and let it rest for a few
minutes. Note: The dumplings will be “wet”
on the bottom, but that’s the sauce. If the
middle and top are cooked then it’s fine.
Don’t let it dry completely or you won’t have
any sauce left.
To serve, simply dust with icing sugar and
scoop some of the chunks into a plate, pour
some heavy cream on them and enjoy.
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