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Main Ingredients | Milk chocolate, Mango pulp |
Cuisine | Indian |
Course | Mithais |
Prep Time | 1.30-2 hour |
Cook time | 6-10 minutes |
Serve | 4 |
Taste | Sweet |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Chocolate Mango Modak
- 1 cup Milk chocolate roughly chopped
- 3/4 cup Mango pulp
- 1 cup Dark chocolate roughly chopped
- as required Edible gold dust
Method
- Heat mango pulp in a non-stick pan. Bring to a boil on low heat.
- Melt milk chocolate in a double boiler.
- Add dark chocolate to the hot mango pulp, mix well and let the chocolate melt on low heat. Remove from heat and mix till smooth. Transfer in a bowl and refrigerate to chill.
- Stir the melting milk chocolate. Remove from heat and keep mixing till smooth and tempered.
- Pour melted milk chocolate into individual modak moulds. Tap lightly and scrape off the excess chocolate with a scraper. Refrigerate for 30 seconds.
- Pour the chocolate back into the bowl from the moulds. Scrape off the excess and refrigerate for 1 minute.
- Fill a piping bag with the prepared mango-chocolate ganache and pipe into the moulds, leaving a little space. Refrigerate for 1 minute.
- Pour the melted milk chocolate in the left space in the moulds, tap lightly, scrape off the excess and refrigerate till fully set.
- Demould, dust the chocolates with edible gold dust and serve.
Nutrition Info
Calories | 1430 |
Carbohydrates | 118.9 |
Protein | 16.9 |
Fat | 98.3 |
Other Fiber | Iron- 10.7mg |
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