Ethiopian Spiced Cuchuflí

Ingredients

In this Ethiopian adaptation of Cuchuflí, the traditional Chilean dessert, we incorporate Ethiopian spices such as berbere and cardamom to infuse the dish with the flavors of Ethiopian cuisine. The original recipe is transformed into a fusion delight, combining the crispy wafer tubes with a spiced chocolate ganache filling, creating a unique and exciting culinary experience. We alse have the original recipe for Cuchuflí, so you can check it out.

• 12 wafer tubes 12 wafer tubes
• 200g (7oz) dark chocolate, chopped 200g (7oz) dark chocolate, chopped
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• 1 teaspoon berbere spice 1 teaspoon berbere spice
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 tablespoon butter 1 tablespoon butter

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 12g, 7g
• Carbohydrates (total, sugars): 16g, 10g
• Protein: 2g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a saucepan, heat the heavy cream over medium heat until it starts to simmer.
2. 2.
   Remove the saucepan from heat and add the chopped dark chocolate. Let it sit for a minute to allow the chocolate to melt.
3. 3.
   Stir the mixture until smooth and creamy.
4. 4.
   Add the berbere spice, ground cardamom, ground cinnamon, ground nutmeg, salt, and butter to the chocolate mixture. Stir until well combined.
5. 5.
   Allow the spiced chocolate ganache to cool for a few minutes.
6. 6.
   Carefully fill each wafer tube with the spiced chocolate ganache using a piping bag or a small spoon.
7. 7.
   Place the filled wafer tubes on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to allow the ganache to set.
8. 8.
   Serve the Ethiopian Spiced Cuchuflí as a delightful dessert or snack.

Treat your ingredients with care...

• Dark chocolate — Use high-quality dark chocolate with at least 70% cocoa for the best flavor and texture.
• Berbere spice — If you can't find berbere spice, you can make your own by combining chili powder, paprika, ginger, garlic powder, fenugreek, and other Ethiopian spices.

Tips & Tricks

• To achieve a crispier texture, you can bake the wafer tubes in the oven for a few minutes before filling them with the spiced chocolate ganache.
• Experiment with different Ethiopian spices to customize the flavor profile of the ganache.
• Serve the Ethiopian Spiced Cuchuflí with a dusting of powdered sugar or a drizzle of melted dark chocolate for an extra touch of elegance.

Serving advice

Serve the Ethiopian Spiced Cuchuflí as a delightful dessert or snack. Arrange them on a platter and garnish with a sprinkle of powdered sugar or a drizzle of melted dark chocolate. Pair them with a cup of Ethiopian coffee for a complete culinary experience.

Presentation advice

Arrange the filled wafer tubes on a decorative platter, placing them upright to showcase their beautiful shape. Dust the platter with a touch of powdered sugar for an elegant presentation. Consider adding a sprig of fresh mint or a few edible flowers as a garnish.