They are the perfect dessert for chocolate lovers, with their gooey, lava-like dark and white chocolate filling. The crispy, cinnamon sugar-coated pastry is the perfect finish and a great way to add spice and dimension to the sweet chocolate.
Filling for Chocolate Samosa
Types of chocolate
The most important thing when it comes to chocolate samosa is of course, the chocolate filling. I recommend using any good-quality chocolate. I use both 70% dark chocolate and my favourite Waitrose white chocolate in this recipe.
Burn baby burn
Most chocolate samosa recipes will call for the chocolate to be stuffed directly from the packet into the pastry. This is something I don’t agree with. Cooking chocolate at a high heat will cause it to split, turn grainy and burn. Therefore, by the time the pastry is perfectly fried, the filling will have already died a death.
Why chocolate ganache is the way forward
The best option is to fill the chocolate samosas with homemade chocolate ganache. Not only is melted ganache deliciously smooth, it also cools beautifully so even if you eat the samosas at room temperature, the filling will have a truffle-like texture. Bliss! I make both dark chocolate ganache and white chocolate ganache for this chocolate samosa filling. This produces a lovely marble centre. However, stick to one or the other if you prefer. Milk chocolate also works well.
How to make ganache with different types of chocolate
DARK CHOCOLATE GANACHE
200g dark chocolate (70% cocoa solids)75ml double cream (heavy cream)
MILK CHOCOLATE GANACHE
200g milk chocolate50ml double cream (heavy cream)
WHITE CHOCOLATE GANACHE
200g white chocolate25ml double cream (heavy cream)
Pastry for Chocolate Samosa
For me, the best pastry for Chocolate Samosa are the homemade, part pan-cooked samosa sheets. We call this ‘samosa par/samosa pad’ and it is similar to a spring roll sheet or thin roti. The dough is a simple mixture of plain flour, oil, salt and water. I think these produce the crispiest and most evenly cooked samosas. It’s important to roll the chocolate samosa pastry quite thinly. For this reason, a technique whereby discs of dough are rolled on top of each other, cooked and peeled apart after cooking is employed. This is the best way to make thin samosa sheets at home. Confused? Don’t be, I’ll show you exactly how to do it.
Roll the samosa dough into discs and stack
Cook the samosa pastry sheets
More Samosa recipes you might like…
Punjabi SamosasGolden Air Fryer SamosaTandoori Paneer SamosaGiant Sharing Samosa
How to fold Chocolate Samosa
Now we have the filling and samosa sheets ready, the next step is to fold the samosas. Here, the most important thing to remember is that there categorically cannot be any gaps or holes in the pastry. Holes in the samosa pastry will leave room for the melted chocolate to leak and you’ll end up with very chocolatey frying oil and empty samosa shells. Sadness! Here’s how to fold Chocolate Samosa like a pro. Watch my video to see the process from start to finish.
Freeze the samosas before you fry
Once all the samosas are folded, freeze them for 6-8 hours until they’re rock solid. This will prepare them for frying and ensure everything cooks quickly and evenly.
The cooking process
Heat any cooking oil of your choice in a large, deep pan, wok or kadai. The temperature of the oil should be 180°C/355°F. If you don’t have a cooking thermometer, place the dry handle end of a wooden spoon in the oil. It should not sizzle immediately, but begin to sizzle after around 10 seconds. Once this happens, your oil is ready for frying samosas. Fry the frozen samosas in small batches, taking care not to overcrowd the pan, since the oil temperature will drop as you add more samosas and the aim is to keep the temperature at the right level. Cook the samosas, turning gently. They will take around 60 seconds to cook perfectly. Try not to keep them in the oil too long. The longer they’re in there, the more likely it is they’ll leak. Remove the samosas from the oil with a frying spoon and place on absorbent kitchen towel or in a colander to allow any excess oil to drip away.
A list of ingredients you will need for this recipe
Dark chocolate (70% cocoa solids)White chocolateDouble cream (heavy cream)Plain flour (all-purpose)OilLemon juiceWaterSaltGranulated sugarGround cinnamon
Can I make Chocolate Samosa ahead of time?
You can make the chocolate filling for these samosas up to 3 days in advance. Store in an airtight container and refrigerate. I recommend making the pastry on the day, since it needs to be pliable enough to fold without cracking.
Can I freeze Chocolate Samosa?
Yes. Make them up until the point they need to be cooked and then freeze for up to 3 months. Ensure the chocolate samosas are well covered.
How to make Chocolate Samosas with other types of pastry
While my favourite pastry for chocolate samosas is this homemade version (which reminds me a bit of cannoli sheels), you can also make them with any of the following types of pastry:
Filo pastryPuff pastryShortcrust pastrySpring roll pastry
Can I bake or air fry samosas?
I don’t recommend it. Friends, I tried and failed at air frying and baking my chocolate samosas. Despite being well folded (without holes), the filling leaked out all over the place and it wasn’t a fun clean up operation. Do so at your own peril.
Do I have to add the cinnamon sugar?
Not at all, but it’s really, really, really delicious. Churros vibes.
How to make vegan chocolate samosas
Are these gluten free?
They’re not. Feel free to experiment with gluten-free flour blends though. I’d love to know how you get on! Leave me a comment and let me know.
How to serve Chocolate Samosa
Cut the sweetness and richness of these decadent chocolate-filled samosas with fresh fruit. I love them with diced mango and fresh raspberries. Strawberries and blackberries are fabulous partners too.
More ways to jazz up your dessert samosas
Dip your chocolate samosa in melted chocolate and chopped nuts. Allow to set before serving.If you love hot and cold desserts, serve the dessert samosa with ice creamDecorate with gold leaf for an ultra-lavish finish!Make a chocolate samosa sundae or “sweet chaat”! Assemble right at the last minute. Break some of the warm chocolate samosas up, top with fresh raspberries, mango, ice cream (I love pistachio), chocolate sauce, nuts and sprinkles.
Chocolate Samosa recipe card
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More recipes to explore
Love Sanjana For an ultra-decadent dessert, serve the hot samosas on a platter, topped with or dipped in melted chocolate, a sprinkle of chopped nuts, fresh fruit, ice cream and sprinkles. It’s messy, it’s fun, it’s indulgent and of course, it’s utterly delicious!
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