How to make Chocolate Samosa With Cappucino Cream -

Samosa in a unique sweet avatar – stuffed with chocolate and served with cappuccino cream sauce.

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Refined Flour, Dark Chocolate (डार्क चॉकलेट)

Cuisine : Fusion

Course : Desserts

For more recipes related to Chocolate Samosa With Cappucino Cream checkout Microwave Chocolate Cake, Chandrakala, Very Low Fat Brownies, Farm House Fruit Cake . You can also find more Desserts recipes like Cookie Sundae Kasi Halwa Lagan Nu Custard- Sk Khazana Chocolate Modak

Chocolate Samosa With Cappucino Cream

Chocolate Samosa With Cappucino Cream Recipe Card


Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Chocolate Samosa With Cappucino Cream Recipe

  • Refined Flour

  • Dark Chocolate 2 cups

  • Ghee 1/4 cup

  • Oil to taste

  • Stuffing

  • Dark chocolate 250 grams

  • Fresh cream 1 cup

  • For Serving

  • Egg yolk 1

  • Sugar 5 tablespoons

  • Fresh cream

  • Coffee powder 1 teaspoon


  • Pomegranate pearls for garnish


Step 1

Sieve maida. Rub ghee into it and knead into a stiff dough using water as required. Keep covered with a damp cloth. Mix grated chocolate and fresh cream and keep chilled in a refrigerator.

Step 2

Divide dough into sixteen equal sized portions and roll out into oval shapes. Cut into half, fold into a cone and fill with chocolate stuffing.

Step 3

Seal and refrigerate. To make cappuccino sauce, whisk egg yolk with sugar till fluffy. Pour fresh cream into a pan and heat it gently.

Step 4

As it begins to boil, stir it into the egg mixture. Pour this back into the pan and cook on low heat, stirring continuously. Add instant coffee powder and continue to cook till sauce coats the back of the spoon.

Step 5

Remove from heat and strain. Let cool and place in freezer to chill completely. Heat sufficient oil in a kadai and deep fry samosas on medium heat till golden and crisp.

Step 6

Drain onto an absorbent paper. Serve samosas with cappuccino cream sauce garnished with pomegranate seeds.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.