I happened to accidentally stumble on this recipe by Sanjeev Kapoor here while surfing the net.
I love chocolates and I had the ingredients in stock. I tried this recipe out of curiosity and it turned out to be something different and great. Frying the chocolate was something different!I halved the proportions in the original recipe for the samosa- i.e. the covering and the stuffing, since I was not sure how it would turn out to be. I made the Cappuccino sauce thicker than that mentioned in the original recipe. Also I tried 2-3 different shapes along with the triangular samosa shape. I found the karanji shape (half moon) shape easiest to make.
This is also my contribution to Nandita’s Weekend Breakfast Blogging-Christmas special WBB# 8
For the covering