Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 tsp active dry yeast
- 1/4 tsp salt
- 1/2 cup warm water
- 1/2 cup dark chocolate chips
- 1/2 cup coconut cream
- 1/4 cup shredded coconut
Special equipment needed:
- Deep fryer or deep pot for frying
- Piping bag with a round tip
Step-by-step instructions:
1. In a mixing bowl, combine flour, sugar, yeast, and salt. Mix well.
2. Add warm water to the mixture and stir until a smooth batter forms.
3. Cover the bowl with a clean towel and let it rest for 30 minutes.
4. In a separate bowl, melt the chocolate chips in the microwave or using a double boiler.
5. Once the batter has rested, heat the deep fryer or pot with oil to 375°F.
6. Fill the piping bag with the batter and pipe small rounds into the hot oil.
7. Fry the lokma until golden brown and crispy, then remove from the oil and drain on a paper towel.
8. Dip the fried lokma in the melted chocolate and place them on a wire rack to cool.
9. In a mixing bowl, whisk the coconut cream until it becomes fluffy.
10. Once the chocolate has hardened on the lokma, pipe the coconut cream on top of each one.
11. Sprinkle shredded coconut on top of the coconut cream.
Time:
Preparation time: 45 minutes
Cooking time: 15 minutes
5. Temperature:
Oil temperature: 375°F
Serving size:
This recipe makes about 20 chocolate lokma.
Nutritional information:
Calories per serving: 120
Total fat: 7g
Saturated fat: 5g
Cholesterol: 0mg
Sodium: 40mg
Total carbohydrates: 14g
Dietary fiber: 1g
Sugars: 6g
Protein: 2g
Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour for a gluten-free option.
- Milk chocolate or white chocolate can be used instead of dark chocolate.
- Whipped cream can be used instead of coconut cream.
Variations:
- Instead of coconut cream, use whipped cream cheese for a tangy flavor.
- Add chopped nuts or dried fruit to the batter for added texture and flavor.
- Use a different type of chocolate, such as mint or raspberry, for a different flavor profile.
Tips and tricks:
- Make sure the oil is hot enough before frying the lokma to ensure they cook evenly and become crispy.
- Use a slotted spoon or spider to remove the lokma from the oil to prevent them from breaking apart.
- Pipe the batter directly into the oil to prevent it from sticking to your hands.
Storage instructions:
Store the chocolate lokma in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Reheat the chocolate lokma in the microwave for 10-15 seconds or in the oven at 350°F for 5-10 minutes.
Presentation ideas:
Arrange the chocolate lokma on a platter and sprinkle shredded coconut on top for added texture and presentation.
Garnishes:
Sprinkle chopped nuts or dried fruit on top of the coconut cream for added flavor and texture.
Pairings:
Serve the chocolate lokma with a cup of coffee or tea for a delicious dessert pairing.
Suggested side dishes:
These chocolate lokma can be served as a dessert on their own.
Troubleshooting advice:
- If the batter is too thick, add a little more warm water until it becomes smooth.
- If the lokma are not crispy, make sure the oil is hot enough before frying them.
Food safety advice:
Make sure the oil is not too hot and use caution when frying the lokma to prevent burns.
Food history:
Lokma is a traditional Turkish dessert that is made by deep-frying small balls of dough and then soaking them in syrup or honey. This recipe puts a chocolate twist on the classic dessert.
Flavor profiles:
The chocolate lokma has a crispy exterior with a soft and fluffy interior. The chocolate adds a rich and decadent flavor, while the coconut cream adds a creamy and tropical flavor.
Serving suggestions:
Serve the chocolate lokma as a dessert at a dinner party or as a sweet treat for a special occasion.
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Region: Turkish