Trio of chocolate dumplings with yuzu and ginger infusion - Graham Hornigold

Graham Hornigold 's chocolate dumpling recipe , from the menu at HKK, makes a beguiling dessert, with soft, pillowy dumpling dough encasing a silky sesame and chocolate cremeux filling. The dumplings are paired with a yuzu and ginger infusion to pour over at the table - the perfect way to top off a Chinese New Year dinner

Ingredients

Plain dumpling dough 85g of glutinous rice powder 62g of water, cold 6g of vegetable shortening 10g of sugar 5g of potato starch flour 5g of wheat starch flour

Sesame cremeux 35g of double cream 30g of milk 6g of sugar 200g of water 20g of stock syrup 15g of yuzu juice

To plate viola flowers, yellow, 18 petals

Method 1.

To start the dish, make the dumpling dough. Combine the glutinous rice powder with the cold water and mix well. Add the shortening and combine thoroughly 2.

Add the remaining ingredients and mix well until smooth and incorporated - if the dough feels dry, add a little water. Wrap well in cling film and store in the fridge until needed. Allow to come up to room temperature before using 3.

To make the sesame cremeux, add the cream and milk to the pan and bring to the boil. Meanwhile, whisk the eggs and sugar together in a bowl until pale and smooth. Add the chocolate pieces to a heatproof bowl and set aside 4.

Once the milk and cream is boiling, pour a splash of the hot milk over the eggs, whisking continuously until smooth 5.

Add this mixture back to the pan with the hot milk and cream and cook, stirring continuously, until it reaches 85°C. As soon as the custard reaches this temperature, pour over the chocolate in 3 stages, gradually stirring to emulsify the chocolate

Making crème anglaise or custard

When stirring the mixture on the heat be sure to use a flat edged spoon, moving it continuously along the base of the pan so the mixture does not catch 6.

Add the sesame paste to finish the cremeux and blitz with a hand blender until smooth. Allow to cool to 30°C, then transfer to a piping bag fitted with a fine nozzle. Pipe the cremeux into the truffle shells and place in the fridge to set 7.

To assemble the dumplings, divide the dumpling dough into 10g portions, leaving you with 18 dough balls in total. Press each portion of dumpling dough into the palm of your hand to make a 4cm circle and place a chocolate truffle in the middle, with the hole facing down towards your palm 8.

Coax the dumpling dough up and around the sides of the truffle, then roll the dumpling in your palm until the chocolate is completely covered, trying to keep an even layer all the way around. For best results, allow the dumplings to rest in the fridge before cooking 9.

To make the yuzu and ginger infusion, add the ginger to the pan with enough water to cover. Bring to the boil, boil for 10 seconds, then strain away the water and return the ginger to the pan. Add the 200g of water to the pan and bring to a gentle simmer 10.

Simmer gently for 30 minutes, then remove from the heat and pass through a fine sieve, discarding the ginger. Allow the liquid to cool to room temperature, then add the yuzu and stock syrup. Strain through a muslin cloth and adjust the sugar and yuzu content if needed 11.

To cook the dumplings, bring a pan of water to the boil, place a few dumplings in the pan and agitate gently so they don’t stick to the bottom. Keep the water boiling and cook the dumplings for 3-4 minutes - when cooked, they should be completely soft 12.

To plate, add 3 dumplings to each bowl and top each with a small piece of lime, a yellow viola petal and a baby basil leaf. Add the room temperature yuzu and ginger infusion to a teapot and pour over the dumplings at the table

Citrus segment

Use a knife to remove the top and bottom from the chosen citrus fruit. Place the fruit flat on the board. Use the tip of the knife to remove the peel and pith, being careful to retain as much of the flesh as possible. Switch to a paring knife, hold the fruit in your hand and run the knife alongside each membrane, separating the flesh segments/wedges. After all segments have been removed, squeeze the juice from the remaining fruit over the segments to preserve

Source: http://www.greatbritishchefs.com/recipes/chocolate-dumpling-recipe