New Update
| Main ingredients | Chickoos, White chocolate, Dark chocolate ganache, Butter, Fresh cream, Castor sugar, Salt, Cinnamon powder, Whipped cream, Fresh mint sprigs |
| Cuisine | Fusion |
| Course | Desserts |
| Prep time | 3-3.5 hours |
| Cook time | 5-10 minutes |
| Serve | 6 |
| Taste | Sweet |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 5-6 chickoos, peeled, seeded and cut into wedges + for garnish
- 1 cup chopped white chocolate
- Dark chocolate ganache as required
- 1 tablespoon butter
- ¾ cup fresh cream
- 2 tablespoons castor sugar
- A pinch of salt
- ¼ teaspoon cinnamon powder
- 1½ cups whipped cream
- Fresh mint sprigs for garnish
Method
- Put chickoo wedges in a blender jar and blend to a fine paste.
- Heat butter in a non-stick pan, add chickoo paste and sauté for 2-3 minutes.
- Add fresh cream, mix well and cook for 1-2 minutes. Add castor sugar , mix well and cook for 1-2 minutes.
- Add white chocolate and cook, stirring continuously, till chocolate melts completely.
- Add salt and cinnamon powder and mix well and take the pan off the heat. Transfer the mixture into a large bowl and let it cool completely.
- Add whipped cream and fold in gently till well combined.
- Transfer the mixture into a piping bag and pipe out the mixture into individual serving glasses. Tap the glasses gently to level the top. Keep the glasses in the refrigerator for 2-3 hours.
- Bring the glasses out of the refrigerator, drizzle some dark chocolate ganache over each glass and spread evenly. Garnish with chickoo wedges and mint sprigs and serve chilled.
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