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.
Graham Hornigold’s expert pastry skills have been refined in some of the best restaurants and hotels in London. As Executive Pastry Chef of Hakkasan Group, he brings a delicate, refreshing touch to their restaurants’ dessert menus.
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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
85g of glutinous rice powder
62g of water, cold
6g of vegetable shortening
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
5g of wheat starch flour
10g of sugar
5g of potato starch flour
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
35g of double cream
30g of milk
6g of sugar
13g of egg yolk
20g of dark chocolate, 72%, chopped
20g of milk chocolate, 40%, chopped
Once the milk and cream is boiling, pour a splash of the hot milk over the eggs, whisking continuously until smooth
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
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
3g of black sesame paste
18 chocolate truffle shells
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
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
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
19g of fresh ginger, peeled and chopped
200g of water
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
20g of stock syrup
15g of yuzu juice
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
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
36g of lime, segmented
viola flowers, yellow, 18 petals
coriander cress, or basil cress
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