The perfect sweet bite to add a flair to any party.

Chocolate, Blueberry & Buckwheat Blinis

Prep Time

30 minutes

Cooking Time

3 minutes

Serves

25

Ingredients

25g strong white flour
50g buckwheat flour
Pinch of salt
1 tsp. easy-blend yeast
45g raw cane sugar
75g dark chocolate, roughly chopped. Suggestion, Venezuelan Las Trincheras 72
150ml warm full-fat milk
2 small eggs, separate
15g melted butter, plus extra butter for frying
125g blueberries
Crème fraîche, to serve

 

Method

  1. Sift the flours and salt into a large mixing bowl, then stir in the yeast and raw cane sugar to mix well.
  2. Melt the chocolate in a heatproof bowl over a pan of gently simmering water, making sure the bottom of the bowl is not in contact with the water.
  3. Mix the warm chocolate and milk together in another large bowl. Add the egg yolks and melted butter and whisk to combine.
  4. Tip in the flour mixture and continue whisking to form a thick batter. Cover and leave in a warm place for about 2 hours.
  5. Fold the blueberries into the batter. Whisk the egg whites until they form stiff peaks, then gently fold into the batter.
  6. Heat a knob of butter in a large frying pan over a medium heat and, when hot, spoon three or four tablespoons of the batter into the pan, each spoonful forming a small round blini.
  7. Cook for 2 minutes, then turn the blinis over and cook for a further minute. The blinis should be golden and cooked through. Take care not to overcook as the addition of chocolate makes them easier to burn. Remove from the pan and keep warm while cooking the remaining batter.
  8. Serve immediately, topped with a little crème fraîche. The blinis also go well with chocolate sauce.

Ingredients

25g strong white flour
50g buckwheat flour
Pinch of salt
1 tsp. easy-blend yeast
45g raw cane sugar
75g dark chocolate, roughly chopped. Suggestion, Venezuelan Las Trincheras 72
150ml warm full-fat milk
2 small eggs, separate
15g melted butter, plus extra butter for frying
125g blueberries
Crème fraîche, to serve

 

Method

  1. Sift the flours and salt into a large mixing bowl, then stir in the yeast and raw cane sugar to mix well.
  2. Melt the chocolate in a heatproof bowl over a pan of gently simmering water, making sure the bottom of the bowl is not in contact with the water.
  3. Mix the warm chocolate and milk together in another large bowl. Add the egg yolks and melted butter and whisk to combine.
  4. Tip in the flour mixture and continue whisking to form a thick batter. Cover and leave in a warm place for about 2 hours.
  5. Fold the blueberries into the batter. Whisk the egg whites until they form stiff peaks, then gently fold into the batter.
  6. Heat a knob of butter in a large frying pan over a medium heat and, when hot, spoon three or four tablespoons of the batter into the pan, each spoonful forming a small round blini.
  7. Cook for 2 minutes, then turn the blinis over and cook for a further minute. The blinis should be golden and cooked through. Take care not to overcook as the addition of chocolate makes them easier to burn. Remove from the pan and keep warm while cooking the remaining batter.
  8. Serve immediately, topped with a little crème fraîche. The blinis also go well with chocolate sauce.
Be inspired

Be inspired

Our single estate couverture chocolates all have distinctive flavour profiles. Choose the one that best suits your recipe. ​
Room temperature

Room temperature

Melted chocolate hates coming into contact with cold ingredients. If you are making a mousse for example, take the eggs and cream out of the fridge an hour or so before and use them when the chill has gone off them. ​
Melting chocolate

Melting chocolate

Never let your bowl touch the water. Always melt chocolate very slowly, and stir constantly. Take even more care to go slowly with milk and white chocolates.​
Cool your chocolate

Cool your chocolate

Don’t try folding cream or beaten egg whites into melted chocolate that you have just taken off the heat. Cool it for a few minutes first.​