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Chocolate Tortellini

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Adjust Servings:
3/4 cup flour
1/3 cup cold butter, cubed
pinch of salt
1/2 tbsp icing sugar
1-2 tbsp cold water
handful of dark chocolate chunks
orange zest
orange zest
icing sugar

Chocolate Tortellini

  • Serves 12
  • Medium


  • Dough:

  • Filling:

  • Garnish:



These are as Italian as possible, and since I had a whirlwind trip to the beautiful Lake Como, I’ve been feeling nostalgic for all that deliciousness that makes one forget about the world. If I had it my way, I’d be spending my lifetime in an Italian villa, attached to a farm, vineyard and surrounded by fresh produce, good books and a lovely town situated just 10 minutes away for a nice walk about. Unfortunately, certain dreams are to remain so, or so my mother says.

So, after last week’s chocolate cream pie, I continue with similar flavours and ingredients – pie dough, chocolate, orange zest… I’m perhaps a bit predictable when it comes to cravings.

This is a delight to make, and I recommend having a table of children attempt this and you are sure to have a great laugh (just make sure you’ve got someone else on clean-up duty…)

Pie dough is rolled and cut into circles, stuffed with dark chocolate and orange zest, and neatly wrapped into tortellini shapes, placed on a baking tray and baked. Honestly, it doesn’t get more complicated. If you have ungraceful fingers to wrap as a tortellini, fret not, simply fasten the dough into any kind of shape you like – a wonton style, triangular parcel, samosa, ravioli… the aim is to keep them edible, after all.

So here you, a simple easy and delicious mini Italian treat!

To up the ante for dessert, serve with whipped cream, orange sauce, and a shaving of dark chocolate and pistachios!

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Whisk the flour, salt, icing sugar together.
Cut the butter into the mix to achieve coarse crumbs.
Add the water just to combine into a dough and create a disc like shape.
Wrap in cling film and refrigerate for at least 10 minutes.



Meanwhile, preheat the oven to 180C.
Chop the dark chocolate finely and stir with orange zest.
Roll the dough out into a thin shape. Using a round cookie cutter (3-inch cutter) make medium circles.
Place the chocolate filling in the center (about 1-2 tsp)
Dip your finger in water and lightly swipe around the edges of the circle.
Fold the dough over to create a half moon and gently fasten.
Then draw the two corner edges towards the center and set on the baking tray.
Bake for 10-13 minutes.
Remove from the oven and let cool slightly.
Serve with a dusting of powdered sugar and orange zest.

Kamini Patel

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