1. In a small saucepan over medium heat, melt the chocolate and cream, stirring until smooth. Pour the mixture into a resealable freezer bag, removing any excess air before sealing. Refrigerate for 20 minutes or until firm.
2. Meanwhile, in a bowl, mix the flour and water. On a work surface, knead the dough for about 3 minutes until smooth. Wrap in plastic wrap and let rest for 15 minutes.
3. Divide the dough into 16 pieces. On a lightly floured surface, roll out each piece into a disk about 8 cm (3 inches) in diameter. Keep the dough covered with a damp cloth.
4. Cut a small corner off the resealable bag to create a piping bag. Pipe about 15 ml (1 tbsp) of filling into the center of each dough disk. Moisten the edges and fold into a pouch.
5. In a large non-stick skillet, add the water and butter. Place the dumplings in the pan, cover, and cook over medium heat for 5 minutes, allowing some water to evaporate but not completely. Serve immediately.

Chef’s Secret

You can substitute homemade dough with store-bought wonton wrappers. They will be firmer than the homemade version.