Chocolate Khinkali
60+ Min
500+ Kcal

Famous Italian chef Enzo Neri has joined the team of “Mercure Tbilisi Old Town“ since March 2020 – „I have been working in the culinary industry for 19 years, at different times I held leading positions as a chef, consultant and manager. Culinary, preparation, hosting, sharing, experiments are my passion. This is what motivates me to be the best chef and leader and to inspire the people around me.

I get inspiration for various sources - culture, music, history, arts, everyday life and the people themselves. Preparing a dish is like creating a sculpture or a drawing, you play with colors, shapes and at the same time add flavors. When I was making Khinkali experiment, I first studied the traditional Khinkali recipe and decided to prepare a sweet version of it. I used local products - Nadughi and walnuts. I added cocoa to the dough. As the chocolate Khinkali has no juice, it is recommended to serve it with English cream, which has a light citrus flavor.”


550 550 gr. Flour
80 80 gr. Cocoa
1 1 Egg
350 350 ml. Warm water
500 500 gr. Nadughi
100 100 ml. Cream
80 80 gr. Powdered sugar
1 1 teaspoon Raisins
120 120 gr. Dark chocolate
1 1 Orange candied peel
80 80 gr. Walnuts
135 135 gr. Sugar
4 4 Egg yolks
500 500 ml. Milk
step 1
To prepare the dough, place the flour and cocoa in a bowl, mix and make a deepening, pour in the eggs and water. Stir and knead the dough. Divide dough into 2 equal parts. Knead each piece well until you get a firm, elastic dough. Roll out on a floured surface with the help of a dough roller. Cut out about 6 cm diameter rings and roll out again. With this amount of dough you will prepare about 20 Khinkali.
step 2
To make the filling, mix together the Nadughi, cream, powdered sugar, raisins, chocolate grains, chopped walnuts and orange candied peel.
step 3
Place 1 full teaspoon of the filling on the flattened dough, connect the edges and tie together like Khinkali. Boil for 3-4 minutes in boiling, salted water.
step 4
To make English cream, beat 4 egg yolks and 135 g of sugar in a bowl. Simmer the milk with the orange and lemon peel in a saucepan. Take out the citrus peel. Pour the boiled milk over the egg mass, mix well and return to the saucepan for boiling. Stir continuously, bring to a boil or 85 degrees. Remove the obtained cream on a clean bowl and cool.

How To Serve

Fill ⅓ of the bowl with cream, put khinkali, decorate with mint leaves and orange candied peel, sprinkle with powdered sugar, as desired.