RECIPE FOR CHOCO ALMOND MAWA TRUFFALOOS CHOCO-ALMOND MAWA TRUFFLOOS I don’t know why I didn’t think of this sooner. The combination of mawa and chocolate is sensational. The salty, creamy milk solid tastes wonderful with sweetened dark chocolate and almonds add depth to the total experience. It reminds me of a malted chocolate shake. Buy good quality mawa that smells milky, buttery and doesn’t leak oil or water. If you buy frozen mawa you make need to defrost it and blitz it in the mixer to get a smooth consistency. Makes approx 12 one inch ladoos For the Ladoo • 200 grams high quality Maawa or Khoya at room temperature • 125 grams powdered almonds or almond flour • 3 tbsp condensed milk • 12 unsalted, shelled pistachio halves (optional) • 12 mini to small cupcake liners in bright colors or large truffle wrappers For dipping chocolate • 225 grams unsweetened dark chocolate about 70-80% cocoa solids • 3 teaspoons regular unsweetened cocoa • 1.5 tbsps fresh, fragrance free vegetable oil • 2 tbsp condensed milk • Parchment or wax paper • Firm plastic toothpicks To decorate (any one optional) • 10 unsalted pistachios powdered • Gold dust or gold sheet (varq) • Edible sprinkles Method: 1. Combine mawa, condensed milk and almond flour in a mixing bowl. Using your fingertips, form a soft and pliable dough. Add more almond flour if it’s too sticky and more condensed milk if it’s too dry. 2. Divide into 12 portions. Wipe your hands clean and roll each piece into a ball. Bury a pistachio half in the middle of each ball. Roll again until smooth. 3. Place half inch apart in a plastic freezer safe container lined with parchment. Freeze for an hour until firm. 4. Melt chocolate and oil in a milk pot or double boiler on a low flame. If you have a thermometer do not let the temperature rise over 110 F. 5. Take chocolate off the fire and stir in condensed milk and the cocoa. Keep stirring to remove all lumps. Reduce temperature to 80 F or until its cool but still liquid. Strain into a small bowl about 2-3 inches wide and 3-4 inches deep. 6. Using a toothpick dip each ball of chilled mawa into the cooled chocolate to coat completely. Hold it up over the bowl to let excess chocolate drip away. Place each ladoo in a small cupcake or truffle wrapper and extract toothpick. Brush with a little chocolate to disguise the hole. Sprinkle with decoration of your choice. Cover and refrigerate overnight. Serve chilled.
Posted on: Sun, 19 Oct 2014 12:35:41 +0000