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Baileys Double Choc Baked Dumplings

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These Baileys Double Choc Baked Dumplings are rich, fluffy chocolate dumplings baked in a luscious Baileys-infused chocolate sauce. Warm, gooey, and decadent, they’re the perfect indulgent dessert for chocolate lovers who enjoy a hint of boozy sweetness.

Ingredients

1 1/4 cups Self-raising flour

50 g Butter, chilled and chopped

1/3 cup Dutch-processed cocoa, sifted

1/4 cup Caster sugar

2/3 cup Buttermilk

1 tsp Vanilla extract

Thickened cream, to serve

Icing sugar, to dust

Baileys Chocolate Sauce:

3/4 cup Firmly packed brown sugar

1/4 cup Dutch-processed cocoa

1 tbsp Cornflour

1/3 cup Baileys Irish Cream

40 g Butter

1 1/2 cups Water

Instructions

  1. Preheat the oven to 200°C (180°C fan-forced).
  2. Make the Baileys Chocolate Sauce: In a 5 cm-deep, 22 cm round ovenproof pan, combine brown sugar, cocoa powder, and cornflour. Stir in Baileys Irish Cream, butter, and 1 1/2 cups of water. Cook over medium-high heat, stirring for about 3 minutes until the sauce comes to a boil and thickens slightly. Remove from heat.
  3. Prepare the Dumplings: Sift the flour into a bowl. Rub in the butter with fingertips until the mixture resembles fine breadcrumbs. Stir in the sifted cocoa and caster sugar.
  4. Make a well in the center. In a jug, whisk together the buttermilk and vanilla extract. Pour into the flour mixture and use a flat-bladed knife to stir until a soft dough forms.
  5. Turn the dough out onto a lightly floured surface and knead gently until just smooth. Pat into a 2 cm-thick, 17 cm round and cut out 12 dumplings using a 4 cm round cutter, re-rolling trimmings if needed.
  6. Place the dumplings evenly into the prepared sauce in the pan.
  7. Cover tightly with a lid or two layers of foil and bake for 20–25 minutes, until the dumplings are puffed and cooked through.
  8. Serve warm, drizzled with thickened cream and dusted with icing sugar.

Notes

Add chocolate chips to the dough for extra richness.

Sprinkle chopped hazelnuts or almonds over the top before baking for crunch.

Replace Baileys with coffee or chocolate milk for a non-alcoholic version.

Use dark cocoa powder or stir in melted dark chocolate for a deeper flavor.

Store leftovers in the fridge for up to 2 days and reheat gently in the microwave or oven with a splash of milk or cream to loosen the sauce.

Nutrition

Find it online: https://chocolatecoveredamy.com/baileys-double-choc-baked-dumplings/