Prue Leith’s Aebleskiver with Dark Chocolate

Method

1. Whisk together the buttermilk and egg yolks.
2. Sift the flour, salt and bicarbonate of soda into a bowl. Make a well in the middle, pour in the buttermilk mixture and melted butter and stir to slowly bring in the surrounding flour. Whisk until smooth.
3. Whisk the egg whites and sugar together until stiff, then fold into the batter.
4. Heat the Dumpling Pan over a medium to high heat. Melt a little butter in each dimple and swirl the pan around to coat. When the butter is sizzling, fill each dimple ¾ full with batter; reduce the heat to medium and cook for 2 minutes until firm at the edges and still liquid in the middle.
5. Using two wooden chopsticks or a teaspoon, gently turn the aebleskivers one by one so they are on their sides – don’t worry if any batter runs over the cooked part of the dumpling. Drop 5 or 6 chocolate chips onto the uncooked part of the dumpling, as near to the centre as possible, and add a little more batter to each. Turn the dumplings right over to close, and cook for a further few minutes until they are golden and firm. Lift out each one as they are done and keep warm while you continue to cook in batches.
6. Dust with icing sugar before serving.