Chocolate Fudge pastry pockets

Revisit a childhood classic in your very own kitchen. These homemade pastry pocket are a chocolatey delight!
Makes: 6 pastry pockets
Prep Time: 1 hour
Cook Time: 10-12 minutes
Rest Time: 2 hours

For the Dough

156 g / 1 1/4 cups all-purpose flour
66 g / 1/3 cup sugar
56 g / 2 tbsp unsweetened cocoa powder
1 g / 1/2 tsp salt
78 g / 6 tbsp cold Crystal margarine
3 large egg yolks, lightly beaten
2 g / 1/2 tsp pure vanilla extract
45 g / 3 tbsp cold water

For the Filling

112 g / 1/4 cup unsweetened cocoa powder
76 g / 1/3 cup packed brown sugar
157 g / 2/3 cup heavy cream
0.5 g / 1/4 tsp sea salt
170 g / 1 1/2 cups milk chocolate, chopped
30 g / 2 tbsp Crystal margarine
8 g / 2 tsp pure vanilla extract

For the Frosting

360 g / 2 cups powdered sugar
31 g / 4 tbsp meringue powder
4 g / 1 tbsp pure vanilla extract
56 g / 2 tbsp cocoa powder
44 g / 3 tbsp water
56 g / 1/4 cup dark or milk chocolate, melted
coarse sugar or sprinkles for decoration

Directions

Begin by making the filling. Stir together cocoa powder, brown sugar, cream, salt, and half of chocolate. Place in a small saucepan and cook over low heat, stirring until the chocolate is melted.

Remove pan from heat, add remaining chocolate, margarine, and vanilla and stir until smooth. Set aside to cool and thicken at room temperature.
For the dough, combine the flour, cocoa powder, sugar, and salt in a large mixing bowl. Add the 6 tablespoons of Crystal margarine and mix with your fingers until the mixture is crumbly.

Gradually add the egg yolks, water, and vanilla extract until the mixture is moistened and a dough forms.

Roll dough out to a 1/8″ thickness, working on a lightly floured surface.

Preheat oven to 400°F (200°C) and line two baking sheets with parchment paper.
Cut the dough into 4” x 3” rectangles. Place a heaping tablespoon of filling in the middle of each rectangle.

Lay the other half of the dough over the filling and seal the edges by crimping with the back of a fork.
Repeat until all of the dough has been used, saving the scraps and re-rolling them to make more rectangles.
Bake the pastry pockets for 10 to 12 minutes. Let cool completely.
While the pastry pockets cool, make the frosting. Mix the powdered sugar, meringue powder, vanilla, cocoa powder, and 3 tablespoons of water for about 10 minutes on medium speed until peaks begin to form.

Stir in the melted chocolate. Thin out the frosting 1 tablespoon of water at a time if necessary.
Spoon a tablespoon of frosting on top of cooled pastry pockets. Allow frosting to harden 10 minutes then sprinkle with coarse sugar or sprinkles if desired.