Chocolate Dumplings
| Submitted by: Sam T., Visiting Assistant Librarian, University Libraries |
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This was a recipe that we used to make on special occasions when I was growing up in Georgia. It was a ‘secret’ family recipe, but it wasn’t passed down before my grandmother died. Luckily, I’ve been able to recreate it and now I share it, so it hopefully doesn’t get lost again. It’s a decadent dessert that is best served immediately (and in small quantities), but it keeps well for a few days in the fridge, just pop the pot back onto the stove to reheat.
| Servings: 8 | Cultural Connection: Southern American |
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Chocolate sauce:
1 ½ cup sugar
½ cup cocoa
1 tbsp cornstarch
4 cups water
2 tbsp butter
Pinch of salt, if using unsalted butter
Dumpling mix:
1 3/4 cup flour
1/2 tsp salt
4 tbsp melted butter
1 tbsp (yes, tablespoon) baking powder
1 cup milk
Hard sauce:
1 cup powdered sugar
4 tbsp softened butter
1 tsp vanilla
1/4 cup milk (can replace with bourbon or rum, if desired)
Instructions
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Combine chocolate sauce ingredients into a pot and bring to a boil on high heat. Be careful not to burn.
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Combine dumpling ingredients. The dough should be loose and wet.
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Add dumpling mix to the sauce. Use a large spoon to scoop the mix. You should end up with between 6-10 dumplings depending on your spoon size.
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Bring to a boil, then reduce heat to a simmer. Let cook for 20 minutes. Do not stir the dumplings, only check to make sure they aren’t sticking to the bottom or sides of the pot. Other than that, leave them alone.
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Mix ingredients for the hard sauce and refrigerate until ready
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When finished, the dumplings should be fluffy and fully cooked.
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Scoop dumplings into bowls and serve topped with hard sauce. Also great with ice cream.
