Chocolate Rasmalai Terrine

Constantly torn between your love for Indian mithais and luscious chocolate treats? Here is a recipe that tackles both these cravings brilliantly. Alternate layers of spongy rasmalai and a creamy chocolaty mousse set in a mould, refrigerated and cut into perfect slices. This deliciousness is result of the love affair between a dessert and a mithai! This is a Sanjeev Kapoor exclusive recipe.

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Chocolate Rasmalai Terrine
Main Ingredients Dark chocolate, Rasmalai
Cuisine Fusion, , , ,
Course Desserts
Prep Time 3-3.30 hour
Cook time 0-5 minutes
Serve 4
Taste Sweet
Level of Cooking Easy
Others Veg

Ingredients list for Chocolate Rasmalai Terrine

  • 200 grams Dark chocolate roughly chopped
  • 6-8 Rasmalai
  • 1 tablespoon Gelatin
  • ¼ cup White wine
  • + for dusting Icing sugar 2 teaspoons
  • 2 tablespoons Double cream
  • 1 cup Whipped cream
  • for greasing Olive oil


  1. Put chocolate in a microwave bowl and melt in the microwave. Remove from oven, mix till smooth and cool down to room temperature.
  2. Mix together gelatin, white wine, icing sugar and double cream in a non-stick pan. Place the pan on heat and stir till gelatin melts.
  3. Mix together whipped cream and melted chocolate. Add the gelatin mixture and mix well.
  4. Grease a rectangular mould with some olive oil and dust with some icing sugar.
  5. Pour some of the chocolate mixture in the mould and level it out. Top with the rasmalais and pour the remaining chocolate mixture on top. Freeze for three hours.
  6. Slice and serve.