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Cocoa-Infused Fry Bread with Blackberry Compote & Chocolate Shavings
Prep: 20 minutes
Cook: 20 minutes
Servings: 5
Embrace the Dark Side of Delicious
This is not your average fry bread. By adding cocoa powder directly into the dough, we create a deep, rich chocolate flavor that permeates every bite. Paired with a simple yet elegant blackberry compote, this dish offers a wonderful balance of rich, bitter, and sweet-tart notes, making for a truly memorable dessert experience.
Materials
- 1 3/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 1 cup warm milk
- Vegetable oil for frying
- 2 cups blackberries (fresh or frozen)
- 3 tablespoons sugar
- 1 tablespoon water
- High-quality dark chocolate bar for shavings
Preparation
- For the compote: In a small saucepan, combine blackberries, 3 tablespoons of sugar, and water. Simmer over medium heat for 10-15 minutes, stirring occasionally, until the berries have softened and the sauce has thickened. Set aside.
- For the dough: In a bowl, sift together the flour, cocoa powder, baking powder, salt, and 2 tablespoons of sugar.
- Gradually stir in the warm milk until a cohesive, soft dough forms. Let it rest for 15 minutes.
- Divide dough into 5 portions and flatten into discs about 1/2-inch thick.
Cooking
- Heat about 2 inches of oil in a skillet to 350°F (175°C).
- Fry the cocoa dough discs for 1-2 minutes per side. They will be darker than regular fry bread, so watch carefully to avoid burning.
- Remove from oil and drain on a wire rack.
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