Chocolate Stuffed with Pedha | Diwali Special Recipe | Sanjeev Kapoor Khazana

Chocolate shells filled with broken pedhe, cover with more melted chocolate and set in a refrigerator

CHOCOLATE STUFFED WITH PEDHA

Ingredients

400 grams dark chocolate
8-10 pedhas
Edible golden dust for dusting
Edible silver dust for dusting

Method

1. Roughly chop chocolate and put into a bowl. Melt the chocolate in a double-boiler and mix till smooth. Remove from heat and stir continuously to cool.
2. Fill a silicon chocolate mould tray with some melted chocolate and refrigerate for 1 minute.
3. Remove the chocolate mould from the refrigerator, pour the excess melted chocolate into the bowl. Scrape the chocolate outside the dents with a scraper. Refrigerate again for 2 minutes.
4. Melt the chocolate once again in a double-boiler. Mix till smooth, remove from heat and stir continuously to cool.
5. Put some broken pedhas into the set chocolate shells, pour some of the remaining melted chocolate over, tap and discard the excess chocolate from outside the dents with a scraper. Refrigerate till set.
6. Demould the chocolate and dust some edible golden powder and edible silver powder over them.
7. Serve.

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Cuisine - Fusion

Course - Desserts

Dish - Desserts