For the batter
- 400ml buttermilk
- 3 eggs, separated
- 225g plain flour
- Pinch of salt
- ½ tsp bicarbonate of soda
- 100g butter, melted and cooled
- 1 tbsp caster sugar
- Small knob of butter
- 40g dark chocolate chips
- Icing sugar, to dust
- Whisk together the buttermilk and egg yolks.
- 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.
- Whisk the egg whites and sugar together until stiff, then fold into the batter.
- 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.
- 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.
- Dust with icing sugar before serving.
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