Dark Chocolate Appam Recipe – Easy Indian Fusion Dessert

Last Updated on 2 months by Neha Deshmukh

Dark Chocolate Appam Recipe – Easy Indian Fusion Dessert

Hey everyone! If you’re anything like me, you love a good fusion dessert. Something that takes a familiar comfort food and gives it a little twist. That’s exactly what this Dark Chocolate Appam recipe is all about! I first made these for a friend’s birthday, and they were a HUGE hit. The soft, fluffy texture of the appam combined with rich dark chocolate? Seriously dreamy. Let’s get baking!

Why You’ll Love This Recipe

This recipe is a delightful blend of South Indian tradition and decadent chocolate indulgence. It’s surprisingly easy to make, even if you’ve never attempted appam before. Plus, it’s a fantastic way to impress your friends and family with something a little different. Who doesn’t love a warm, chocolatey treat? It’s perfect for a cozy night in, a festive gathering, or just when you need a little pick-me-up.

Ingredients

Here’s what you’ll need to create these chocolatey delights:

• 1 cup milk (about 240ml)
• ½ cup oil (about 120ml) – I prefer vegetable oil, but any neutral oil works.
• 1 tsp vinegar
• 1 tsp vanilla extract
• ¾ cup sugar (about 150g)
• ½ cup cocoa powder (about 50g)
• 1 cup maida (all-purpose flour, about 120g)
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 21 dark chocolate pieces (or roughly 70g of good quality dark chocolate, broken into pieces)

Ingredient Notes

Let’s talk ingredients! Using good quality cocoa powder really makes a difference in the chocolate flavour. Don’t skimp here!

Maida (All-Purpose Flour): This is traditional for appam, giving it that lovely soft texture. It’s what helps create the light and airy pockets.

Cocoa Powder: I like to use a Dutch-processed cocoa powder for a richer, smoother flavour. But any unsweetened cocoa powder will work.

The Fusion: The beauty of this recipe is how well the slightly tangy appam batter complements the bitterness of dark chocolate. It’s a match made in dessert heaven! It’s a fun way to introduce a classic Indian snack to chocolate lovers.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a large bowl, whisk together the milk, oil, vinegar, vanilla extract, and sugar until the sugar is completely dissolved. Don’t rush this step – you want everything nicely combined.
2. Now, add the cocoa powder, maida, baking powder, baking soda, and salt. Gently mix using the cut-and-fold method. This means using a spatula to gently combine the wet and dry ingredients, avoiding overmixing. You want a smooth batter, but overmixing can make the appam tough.
3. Grease your appam pan really well. This is key to preventing sticking! I like to use a little oil on a paper towel to coat each mould.
4. Pour the batter into the moulds of the appam pan, filling them about ¾ full.
5. Place a dark chocolate piece in the center of each mould, then cover with a little more batter. This ensures the chocolate gets a lovely, gooey center.
6. Tap the pan gently on the counter to release any air bubbles. This helps create those beautiful, even appams.
7. Cover the pan and cook on low flame for about 10 minutes.
8. To check if they’re done, insert a toothpick into the center. If it comes out clean, they’re ready! Serve warm with your favourite toppings.

Expert Tips

• Low and Slow: Cooking on low heat is crucial for perfectly cooked appam. It ensures they cook through without burning.
• Don’t Peek!: Resist the urge to lift the lid while they’re cooking. The steam is what helps them puff up.
• Batter Consistency: The batter should be pourable but not too runny. If it’s too thick, add a tablespoon of milk at a time until you reach the right consistency.

Variations

• My Family’s Favourite: My kids love a sprinkle of colourful sprinkles on top before serving!
• Peanut Butter Swirl: Swirl a little peanut butter into the batter for a chocolate-peanut butter combo.
• Nutella Appam: Replace the dark chocolate pieces with a dollop of Nutella for an extra hazelnutty treat.

Vegan Adaptation

Want to make these vegan? It’s easy!

• Substitute the milk with plant-based milk (almond, soy, or oat milk work well).
• Ensure your dark chocolate is vegan-friendly.

Gluten-Free Adaptation (using alternative flours)

For a gluten-free version, you can experiment with alternative flours.

• A blend of rice flour and almond flour (about ¾ cup rice flour and ¼ cup almond flour) can work well. You might need to adjust the liquid slightly.
• Adding a teaspoon of xanthan gum can help with binding.

Spice Level (Discuss potential additions like chili flakes)

Feeling adventurous? A tiny pinch of chili flakes in the batter adds a lovely warmth and subtle kick. It’s a surprisingly delicious combination with dark chocolate! Start with just ⅛ tsp and adjust to your preference.

Festival Adaptations (Suitable for Diwali or Christmas dessert spread)

These appams are perfect for festive occasions! They’re a unique and delicious addition to a Diwali or Christmas dessert spread. You can even decorate them with festive sprinkles or a dusting of cocoa powder.

Serving Suggestions

• Classic: Serve warm with a scoop of vanilla ice cream.
• Whipped Cream: A dollop of lightly sweetened whipped cream is always a winner.
• Fruit Compote: A berry compote adds a fresh and fruity element.
• Chocolate Sauce: Drizzle with your favourite chocolate sauce for extra indulgence.

Storage Instructions

These appams are best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for up to 2 days. Reheat gently in a microwave or oven before serving.

FAQs

What is the best way to grease the appam pan to prevent sticking?

Using a paper towel dipped in oil works wonders! Make sure you get into all the nooks and crannies of the moulds.

Can I use whole wheat flour instead of maida?

You can, but the texture will be slightly denser. The appams won’t be as light and fluffy.

What type of dark chocolate works best in this recipe?

I recommend using a dark chocolate with at least 70% cocoa content for a rich, intense flavour.

How can I adjust the sweetness level of the appam?

Reduce the amount of sugar slightly if you prefer a less sweet dessert.

Can this batter be made ahead of time, and if so, how should it be stored?

Yes, you can make the batter ahead of time! Store it in an airtight container in the refrigerator for up to 24 hours. Give it a good whisk before using.