Gianduja (chocolate hazelnut) glutinous rice dumpling 湯圓

I grew up eating black sesame glutinous rice dumpling as Chinese New Year dessert, but this Gianduja version is equally fragrant and tasty.

To make around 50 dumplings:

250gm dark chocolate (75% cocoa mass)
50gm coconut oil

75gm very fine hazelnut paste

a pinch of salt

1. Melt chocolate and coconut oil on warm water bath, mix in hazelnut paste and salt, pour into non-stick paper lines square tin. Leave to cool down at room temperature.

2. When nearly set but not hard, cut into 50 portions, roll into round balls.

3. Mix 300gm glutinous rice flour with roughly 280gm water, knead into a shiny soft dough.

4. Make dumplings and cook in boiling water until dumplings float to the top, serve in mildly sugary soup infused with dry osmanthus flowers.