Chocolate Lava Plantain Empanadas are a creative and indulgent dessert that merges the tropical sweetness of ripe plantains with the richness of molten dark chocolate. These golden, crispy treats are filled with a warm chocolate center that oozes out with each bite, delivering an irresistible combination of flavor and texture. Perfect as a unique dessert or a sweet snack, these empanadas bring together the comfort of fried pastries with the elegance of a chocolate lava cake.
Why You’ll Love This Recipe
- Tropical and indulgent: The natural sweetness of ripe plantains complements the rich, gooey chocolate center beautifully.
- Crispy and warm: Each bite offers a delightful contrast between the crispy exterior and molten filling.
- Simple ingredients: Made with pantry staples and ripe plantains, this dessert is accessible and easy to make.
- Perfect for sharing: A crowd-pleasing treat for gatherings, parties, or cozy nights in.
- Unique twist: A fresh take on traditional empanadas with a dessert-focused, Caribbean-inspired flavor profile.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Empanadas
- 2 ripe plantains, peeled and sliced
- 1/2 cup dark chocolate, chopped (or chocolate chips)
- 1/4 cup brown sugar
- 1 tablespoon cinnamon
- 1 tablespoon butter
- Pinch of salt
- 1/2 teaspoon vanilla extract
- 1 tablespoon cornstarch (optional for thickening the filling)
For the Coating
- 2 tablespoons sugar
- 1 teaspoon cinnamon
directions
Prepare the Plantains:
- Heat the butter in a skillet over medium heat.
- Add the sliced plantains and cook for about 3–4 minutes on each side, until golden brown and tender.
- Once cooked, transfer to a plate and gently mash with a fork, leaving a bit of texture.
Prepare the Chocolate Filling:
- In a small saucepan over low heat, melt the dark chocolate with brown sugar, cinnamon, salt, and vanilla extract.
- Stir constantly until smooth and slightly thickened. If the mixture is too runny, add a bit of cornstarch to help it firm up.
- Remove from heat and let cool slightly.
Assemble the Empanadas:
- Take about 2 tablespoons of the mashed plantain and flatten it into a small round on your palm or a sheet of plastic wrap.
- Place a spoonful of chocolate filling in the center.
- Gently fold the plantain round over the filling and press the edges together to seal, forming an empanada shape.
- Repeat with the remaining plantain and chocolate.
Fry the Empanadas:
- Heat oil in a frying pan over medium heat.
- Carefully fry the empanadas for 2–3 minutes on each side, until crispy and golden brown.
- Remove and drain on paper towels to absorb excess oil.
Coat the Empanadas:
- In a small bowl, mix the sugar and cinnamon.
- While the empanadas are still warm, roll them in the cinnamon sugar mixture until evenly coated.
Serving:
- Serve warm as a decadent dessert or sweet snack.
Servings and timing
Servings: 6 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Calories per serving: Approximately 250 kcal
Variations
- Spicy chocolate: Add a pinch of cayenne pepper or chili powder to the chocolate for a spicy twist.
- Nutty filling: Add chopped nuts or a spoonful of nut butter inside with the chocolate.
- Baked version: For a lighter option, bake the empanadas at 375°F (190°C) for 20 minutes until golden.
- Drizzle topping: Drizzle with melted chocolate or caramel sauce before serving for extra indulgence.
- Filled with fruit: Add a slice of banana or strawberry with the chocolate for a fruity surprise.
storage/reheating
Storage: Store leftover empanadas in an airtight container in the refrigerator for up to 3 days.
Reheating:
- Reheat in an oven or toaster oven at 350°F (175°C) for 5–7 minutes until warmed through and crispy.
- Avoid microwaving, as it may make the outer layer soggy.
FAQs
Can I use green plantains for this recipe?
No, ripe (yellow to black-spotted) plantains are necessary for their sweetness and soft texture.
Can I use milk chocolate instead of dark chocolate?
Yes, any chocolate will work, though dark chocolate provides a richer contrast to the sweet plantains.
Can these empanadas be made ahead?
Yes, assemble and refrigerate them before frying. Fry just before serving for the best texture.
Is it possible to bake instead of fry?
Yes, you can bake them at 375°F (190°C) until golden brown, but frying gives the best crispiness.
Can I freeze these empanadas?
Yes, freeze them uncooked and fry or bake directly from frozen, adding a few extra minutes to the cooking time.
What oil is best for frying?
Neutral oils like vegetable, canola, or sunflower oil work best for frying.
How do I prevent the chocolate from leaking?
Make sure the plantain is well-sealed around the filling, and avoid overfilling.
Can I use plantain flour instead?
Not for this recipe. Mashed ripe plantains are essential for the dough texture and flavor.
What can I serve with these empanadas?
Serve with whipped cream, ice cream, or a dusting of powdered sugar for an extra special dessert.
Can I make mini versions?
Yes, simply use smaller portions of mashed plantain and chocolate for bite-sized treats.
Conclusion
Chocolate Lava Plantain Empanadas are a unique and indulgent dessert that combines the comforting sweetness of ripe plantains with the decadence of molten chocolate. Whether you’re serving them at a dinner party or enjoying one with a cup of tea, these crispy, gooey treats are sure to impress. Simple to make and bursting with flavor, they are a sweet twist on traditional empanadas you’ll want to make again and again.
PrintChocolate Lava Plantain Empanadas
A unique twist on empanadas, featuring crispy, golden plantain pockets filled with a gooey, rich chocolate center. These plantain empanadas offer a perfect balance of sweetness and warmth, making them an irresistible treat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Frying
- Cuisine: Caribbean
- Diet: Vegetarian
Ingredients
- 2 ripe plantains, peeled and sliced
- 1/2 cup dark chocolate, chopped (or chocolate chips)
- 1/4 cup brown sugar
- 1 tablespoon cinnamon
- 1 tablespoon butter
- Pinch of salt
- 1/2 teaspoon vanilla extract
- 1 tablespoon cornstarch (optional for thickening the filling)
- 2 tablespoons sugar
- 1 teaspoon cinnamon
Instructions
- Heat the butter in a skillet over medium heat. Add the sliced plantains and cook for about 3-4 minutes on each side, or until they are golden brown and tender.
- Once the plantains are cooked, mash them gently with a fork, leaving a little texture.
- In a small saucepan, melt the dark chocolate, brown sugar, cinnamon, pinch of salt, and vanilla extract over low heat. Stir constantly until the mixture becomes smooth and thickens slightly. If needed, add a bit of cornstarch to thicken it further.
- Once the plantains are mashed, use about 2 tablespoons of the mashed plantain mixture to form small rounds.
- Place a spoonful of the chocolate mixture in the center of each plantain round.
- Carefully fold the plantain around the chocolate filling, sealing the edges by pressing them together to form empanada shapes.
- Heat oil in a frying pan over medium heat.
- Carefully fry the empanadas, cooking for about 2-3 minutes on each side, until golden and crispy.
- Remove the empanadas and place them on a plate lined with paper towels to absorb excess oil.
- Mix the sugar and cinnamon in a small bowl.
- While still warm, roll the empanadas in the cinnamon sugar mixture to coat them.
- Serve the warm chocolate lava plantain empanadas as a sweet treat for dessert or snack.
Notes
- Use very ripe plantains for easier mashing and sweeter flavor.
- You can bake the empanadas at 375°F (190°C) for a healthier option, about 12-15 minutes.
- Experiment with fillings by adding peanut butter or caramel for variety.
Nutrition
- Serving Size: 1 empanada
- Calories: 250
- Sugar: 18g
- Sodium: 40mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 5mg