Chocolate dumplings with Vanilla Cherries

4 portions (with 2 dumplings), preparation time approx. 45 minutes

Dumplings:

• 200 ml milk
• 50 g butter
• 1 package of vanilla sugar.
• Peel of 1/2 lemon (organic)
• 60 g fine semolina 
• 2 eggs
• 100 g toast without bark (finely ground)

Filling: 100 g BASiC smooth mountain milk chocolate couverture

Nut crumble:

• 100 g butter
• 90 g breadcrumbs
• 1 tablespoon of sesame
• 1 tablespoon of crystal sugar
• Salt, icing sugar

1. For the dumplings bring milk with butter, a pinch of salt, vanilla sugar and grated lemon peel to a boil. Add the semolina and cook it until it thickens while stirring occasionally. Let mass cool for a while. Stir the eggs and the ground toast into the mass.

2. For the filling cut the chocolate into 8 pieces. Form the dough into a roll and divide it into 8 portions. Flatten the pieces of dough, spread with a piece of chocolate each, fold the dough over the chocolate and form the dough pieces into dumplings.

3. Bring a pot of salt water to a boil, insert the dumplings and allow them to simmer gently for approx. 10 minutes. In the meantime melt the butter for the nut crumble. Add the breadcrumbs, sesame and sugar and roast everything until golden brown.

4. Take the dumplings out of the water using a ladle, let them drain and wallow them in the nut crumble. Place the dumplings on a plate, dust them with icing sugar and serve them together with the vanilla cherries. 

Vanilla Cherries

4 portions, preparation time approx. 20 minutes

• 1 vanilla bean
• 1 tablespoon of starch flour 
• 70 ml orange juice
• 100 ml red wine
• 60 g preserving sugar
• 250 g stoned cherries

1. Cut the vanilla bean open and scratch out the mark. Stir the starch flour with 2 tablespoons of orange juice. Bring the wine with the remaining orange juice, vanilla mark and preserving sugar to a boil.
2. Add the cherries and let them boil briefly. Stir in the starch mixture, bring the cherries to boil briefly and take the pot off the stove.

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