Chocolate Ganache Sopapilla Recipe
Housemade baked pastry dough filled with Mexican and dark chocolate ganache.
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Ingredients
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Pastry Dough
Method
Preparation and Assembly
- 1
Make the Pastry Dough
In a large bowl, cream together the butter, granulated sugar, and salt until light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract. Gradually add the flour and mix until a dough forms. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- 2
Prepare the Ganache
Chop the Mexican chocolate and dark chocolate into small pieces and place in a heatproof bowl. In a saucepan, heat the heavy cream until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for a few minutes. Stir until smooth and add the vanilla extract. Let cool slightly.
- 3
Assemble the Sopapilla
Preheat the oven to 350°F (175°C). Roll out the chilled pastry dough on a floured surface to about 1/8 inch thick. Cut out circles or squares of dough. Place a small spoonful of chocolate ganache in the center of each piece of dough. Fold the dough over to create a pocket and seal the edges with a fork.
- 4
Bake
Transfer the filled sopapillas to a baking sheet lined with parchment paper. Bake in the preheated oven for 15-20 minutes or until golden brown. Remove from the oven and let cool slightly before serving.
