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recipe by Kamran Siddiqi http://sophisticatedgourmet.com
The recipe that follows is very basic; I’ve modified the method a bit to make it more fool-proof. The dough for these is quite simple to make; it will appear as if it’s separating at certain stages, but fear not – it’ll come together. Just keep mixing! Regarding the pastry bag situation: There’s absolutely no need to run out to buy a 1/2-inch pastry tip and pastry bag for this recipe; you can simply use a Tablespoon or a 1/2-ounce cookie scoop to place the dough onto the parchment-lined baking sheet, or do as I did - for the sake of trying to remain somewhat neat, I used a 1/2-inch pastry tip placed in two resealable plastic bags with a corner cut off. Be sure to use two bags as one would be far too weak for the warm mixture and everything will spew all over the place; it’s happened to me. You don’t necessarily need a pastry tip, either, but it makes the process a little easier. You can use store bought chocolate fudge sauce, but if you want to make it from scratch, you can check out my recipe for the Very Best Chocolate Fudge Sauce on my profile page.
recipe updated Sep 4, 2018