Trio of mini chocolate samoosas

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chocsamoosa

Sometimes a bite is enough and sometimes a whole slab doesn’t suffice. White, milk or dark, I crave it all. The decadence and the ability to create with chocolate seems neverending and that is why it is one of my favourite things on this earth. Chocolate, crispy pastry, ice cream. No further explanation necessary.

Trio of mini chocolate samoosas
Sometimes a bite is enough and sometimes a whole slab doesn’t suffice.
Servings
6people
Servings
6people
Ingredients
  • 1slab good-quality milk chocolatebroken into blocks
  • 1slab good-quality dark chocolatebroken into blocks
  • 1slab good-quality white chocolatebroken into blocks
  • spring roll pastry,cut into 18 strips measuring 20 x 5 cm
  • milk to seal edges
  • 2cups canola oil
  • vanilla ice creamto serve
  • seasonal berriesto garnish
Instructions
  1. Place one block of chocolate into the corner of a pastry strip and fold, ensuring to form a samoosa that all the sides are tucked in. Seal with a light brushing of milk. Place the completed samoosa under a damp tea towel.
  2. Continue with the remaining chocolate until all the pastry strips have been used, ensuring that the chocolate variations are kept separate.
  3. Heat the oil in a large saucepan and fry the samoosas in batches. Remove with a slotted spoon and place on paper towels to drain excess oil.
  4. Place one samoosa of each kind on individual plates and serve with vanilla ice cream. Garnish with seasonal berries.

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