Welcome to a delightful mid-week treat with these Chocolaty Argentine Rogelitos, a unique twist on a classic Argentine dessert. Combining the rich taste of chocolate, the sweet allure of dulce de leche, and the lightness of Swiss meringue, these rogelitos are a bite-sized wonder. Perfect for those who prefer their treats in small, yet immensely satisfying portions, these rogelitos are sure to bring joy to your taste buds.
Why You’ll Love This:
If you’re a fan of traditional Argentine Rogel, these chocolate-infused versions will elevate your experience. The balance of the bitter cacao with the creamy dulce de leche and the fluffy meringue creates a harmonious blend of flavors and textures. Plus, the individual serving size makes them perfect for sharing or enjoying as a personal treat.
Perfect Occasion:
These Chocolaty Argentine Rogelitos are ideal for gatherings, celebrations, or as a special treat to brighten up any day of the week. They’re also great for gifting to friends and family who appreciate a touch of sweetness in their lives.
Decoration Tips:
For an elegant finish, drizzle melted chocolate over the meringue in a decorative pattern. You can also sprinkle a little cocoa powder or add a few chocolate shavings for added visual appeal and flavor contrast.
Ingredients:
- 350 g all-purpose flour
- 50 g unsweetened cocoa powder
- 1 whole egg
- 8 egg yolks
- 50 g soft butter
- 2 tbsp sugar
- 2 tbsp water
- 2 tbsp edible alcohol (ethyl alcohol)
- As much dulce de leche as you like
For the Swiss Meringue:
- 4 egg whites
- 190 g sugar
- Juice of 1/2 lemon
Instructions:
- Place flour in a bowl or on a work surface, make a well, and add cocoa powder, egg, egg yolks, butter, sugar, water, and alcohol. Mix until you form a smooth, tender dough. Wrap in cling film and let it rest at room temperature for 30 minutes.
- Divide the dough into 10 pieces, roll each out thinly, and cut with a 12 cm cutter. Prick with a fork and bake on a tray in a preheated oven at 190°C (374°F) for 5-7 minutes until golden.
- Let them cool.
- For the meringue, combine egg whites, sugar, and lemon juice in a bowl. Place the bowl over a pot of simmering water and stir constantly until the sugar dissolves. Then, beat in a mixer at maximum speed for 10 minutes until firm.
- Assemble by spreading dulce de leche between two pastry layers, topping with meringue. Repeat layers to your liking.
- Decorate with chocolate strands.
Enjoy these delightful Chocolaty Argentine Rogelitos, a perfect blend of traditional and innovative flavors!
