It’s almost the end of November and with that said, we realize that Thanksgiving is right around the corner. So what are you waiting for? Get those turkeys ready to be stuffed, find the secrets to having perfectly fluffy mashed potatoes and buy some green beans.
A couple of days ago we actually figured out that we don’t have much time left to find the perfect dessert for our Thanksgiving dinner. Therefore, while searching for an old-fashioned recipe of pumpkin/apple pie, through mountains of papers, we bumped into some chocolatey delights that could work just as well after a full meal.It’s understandable that there are a lot of people who can’t give up the traditional pies and it makes total sense. However if you find the time to give these treats a try in other circumstances, please do so; there is a guarantee that you won’t regret it.
*For the ingredients that have both cups and metric, we recommend using the measurements given in grams and milliliters as they are more accurate.
Indies
Category:
Sweets
Ingredients
Dough:
3 large eggs
250gr (1 ¼ cups) granulated sugar
250gr (2 cups) all-purpose flour
30ml (2 tbsp) vegetable oil
A pinch of salt
Syrup:
300ml (1 ¼ cups) water
200gr (1 cups) granulated sugar
10ml (¾ tbsp) rum extract, but really it depends on your taste
Chocolate filling:
200 (7 oz) whipping cream
200gr (1 ¼ cups) dark chocolate chips
Whipped cream:
200ml (7 oz) whipping cream
1 tbsp sugar
1 tsp vanilla
Instructions
Preheat the oven at 160-170°C (320-338°F) for 10 minutes.
Indies: Separate the eggs. Put the egg whites in a medium sized bowl and beat them until they form peaks. In a fairly big bowl, mix the egg yolks with the sugar. Slowly start adding the oil and flour and stir until everything is evenly distributed. In the same manner, add the egg whites, but fold them in with a wooden/silicone spoon/spatula for a more tender consistency. This batter should end up stiff enough so it doesn’t spread too much when put on the baking pan. On a rectangular baking pan (it can be any shape really, but rectangular is easier to use when talking about spacing), make circles using a spoon (they can be as large as you want). You should get somewhere around 24 of them, so in the end, 12 indies total. Bake for 15-20 minutes at the same temperature. The time may vary due to the oven's power, to make sure they're done, check with a toothpick
Syrup: Put the water and sugar in a saucepan to boil until the sugar dissolves. Remove the mixture from the fire and add the rum extract. Dunk the indies in so they become soft and have a distinct flavor. And also, try not to make them too damp.
Chocolate cream: In another saucepan, pour the heavy whipping cream and warm it, but make sure it’s not boiling. Put the chocolate in a bowl and pour the hot whipping cream, stirring until the chocolate melts. Put the chocolate mixture in the fridge and wait for it to cool for at least 2 hours (it has to cool down COMPLETELY). After it becomes cold enough, take it out of the fridge and mix it until it forms medium to stiff peaks. Be careful that you don’t overmix it, because it will turn into some kind of strange butter.
Whipped cream: This is basically just regular whipped cream and you can definitely do it your way, but I will write here the steps if you want to follow them. In a medium sized bowl, mix the heavy whipping cream until it starts forming soft peaks. Add the sugar and vanilla and mix until it holds its shape. Again, be careful not to overbeat it.
How to set them up: After you have dipped the indies in the syrup pair them by their size. Add the chocolate filling and whipped cream on one half of the indie and put the other half on top of it. Drizzle some melted chocolate over them and they’re ready to go.
