Irish Cream Chocolate Dumplings
I’m not one for dying everything green during St. Patrick’s Day. Least of all dying desserts green just to fit into the holiday. That’s totally unnecessary, and because of that I tend to avoid many a St. Patrick’s Day recipe. Every now and then though—usually something savory—a great recipe idea will come to me. Or I’ll stumble upon a St. Patrick’s Day recipe online that really catches my eye. This year, it’s these Irish Cream Chocolate Dumplings. They’re adapted from a Taste.com recipe and they’re unbelievably delicious. The sauce is just the right amount of boozy and the dumplings are soft and tender and it’s all so great served warm with a scoop of vanilla ice cream. It’s the perfect recipe to make this year and there’s no green food coloring in sight.
I feel like this is one of the few times when the pictures don’t do the Irish Cream Chocolate Dumplings justice. This is a really great recipe that’s simple enough to whip up quickly but delicious enough to really wow company. It’s hard to photography a dark pot of chocolate but take my word, it’s so worth it. Let me know what you think below. Thank you for reading and following along!
Irish Cream Chocolate Dumplings
Equipment
- Mixing bowls
- 12-inch skillet
- Whisk
- 2-inch round biscuit cutter
Ingredients
Chocolate Sauce:
- 3/4 cup packed light brown sugar
- 1/4 cup unsweetened cocoa powder
- pinch of salt
- 1 tablespoon cornstarch potato starch or rice flour
- 1/2 cup Irish cream such as Baileys
- 4 tablespoons unsalted butter
Chocolate Dumplings:
- 1 1/4 cups self-rising flour see note
- 4 tablespoons unsalted butter chilled and diced
- 1/3 cup unsweetened cocoa powder
- 1/4 cup granulated sugar
- 2/3 cup buttermilk
- 1 teaspoon vanilla extract
- 2 tablespoon powdered sugar
- Vanilla ice cream for serving
Instructions
- Preheat oven to 400°F.
- To make the chocolate sauce, whisk together the brown sugar, cocoa powder cornstarch and salt in a 12-inch skillet with high sides (at least 3 inches high). Whisk in the Irish cream, butter and 1 1/2 cups water. Cook, stirring often, over medium-high heat for 3 minutes or until sauce comes to a boil and thickens slightly. Remove pan from the heat and set aside.
- To make the dumplings, add the flour to a large bowl. Cut in the butter with your fingers until it resembles fine breadcrumbs. Stir in the cocoa, and sugar until evenly incorporated. Add the buttermilk and vanilla and stir only until just combined but comes together. You don’t want to over-work the dough.
- Transfer to a lightly floured work surface and knead gently once or twice to smooth it out somewhat. Pat into a 1 1/2-inch thick circle. Use a floured 2-inch round biscuit cutter to cut out the dumplings. You want about 12 dumplings so you might need to re-roll the scraps to get them all. Place dumplings in the sauce in a single layer. Cover tightly with a lid or two layers of aluminum foil.
- Bake until dumplings have puffed up and cooked through, about 20 minutes. Remove from oven and carefully uncover. Dust lightly with powdered sugar before serving warm with a scoop of ice cream. Enjoy!
