Chocolate Kesar Rabri Cups

These mini chocolate rabri cups are a desert lover dream come true. They are rich, creamy, kesari and chocolaty, the hardened chocolate shell pairing so well with the creamy rabri that its just Perfect for all occasions!

Chocolate Kesar Rabri Cups
Chocolate Kesar Rabri Cups
  • PREP TIME 30 MINS
  • COOKING TIME 1 HR 0 MINS
  • SERVES 4-5
  • Dark Chocolate
  • 2 litre Milk for rabri
  • kesar
  • 1 cup sugar
  • Whipped cream
  • Few roasted Almonds & Pista
  • 1 teaspoon Green cardamom powder

Chocolate Cups 1) Melt the chocolate in the microwave. 2) Brush a thin layer of chocolate into each cup. Refrigerate cups until chocolate is firm, about 5 minutes. Repeat chocolate layers until cup is thickened, 2-3 more times if needed. 3) Carefully separate chocolate from the silicon cups. "

Rabri 1) Blanch the almonds and pistachios and slice them thinly. Bring the milk to the boil then cook slowly on low heat for at least two hours. Stir frequently and let the cream thicken at the edge of the pan. "

Final Recipe Method 1) Fill each chocolate cup with delicious thick rabri. Fill the pastry bag with kesar frosting and garnish it on the rabri. Add dry fruits and place it on shot glasses filled with flowers. 2) Place each shot on floral ice cube bed. "

Presentation The cups will be placed on small glasses, these glasses will be placed on tray or bowl of floral ice cubes. "

Must Have Silicon Mold, small shot glasses, big tray or bowl, flower ice cubes, rose/mogra/marigold flower petals, piping bag with nozzles, heavy bottom nonstick pan "

  • Do not store chocolate in the refrigerator or freezer because when it's brought to room temperature condensation will form on the surface of the chocolate and effect it's ability to melt smoothly. Add a few drops of olive oil to the chocolate when  you are melting it which will allow it to relax enough that other ingredients can be mixed in.

Chocolate Platter with Fresh fruits

Learn the recipe of chocolate platter by chef Tipti Kheria Aggarwal

chocolate platter chef Tipti Kheria Aggarwal
chocolate platter chef Tipti Kheria Aggarwal
  • PREP TIME 20 MINS
  • COOKING TIME 30 MINS
  • SERVES 2
  • Dark Chocolate Melted
  • Semi-Sweet Chocolate Melted
  • White Chocolate Melted
  • Fresh Fruits of your choice, we have used
  • Kiwi
  • Pomegranate
  • Orange
  • Whipped cream
  • Dry fruits

Melt the dark chocolate in microwave for 30 seconds. Place butter paper on a flat surface."

Fill piping bags with all the three chocolates separately and cut a small plain tip."

To make a chocolate plate start making a square and fill it full with chocolate like a good thick layer with a lace outside it. Once done refrigerate it for 15-20 mins."

Meanwhile you can start making the chocolate decoration (tunnel). Take a transparent plastic sheet and drizzle white chocolate followed by semi-sweet chocolate in the half sheet. Rollup the sheet and turn it into a tunnel shape secure both the ends with rubber band and Once done refrigerate it for 5-10 mins."

Detach the chocolate plate and place it on the serving plate and good 2-3 swirls of whipped cream and start placing fruits on it. Garnish it with dry fruits and chocolate decoration."

Refrigerate it until served enjoy your chilled Chocolate Platter with Fresh fruits!"

Cooking Tips
  • Chocolate in fine condition will snap cleanly when you break it, poor quality chocolate on the other hand will crumble.
  • Select chocolate that smells chocolately and appetizing and make sure the chocolate you buy is neither initially or subsequently stored in or around very aromatic foods like garlic, tea, coffee, or detergents, all which can affect it's flavor.

Gulab Jamun Trifle with Chocolate butterfly

Trifle recipe at its best, made up of the famous Indian sweet gulab jamun

Gulab Jamun Trifle with Chocolate butterfly
Gulab Jamun  Trifle  with Chocolate butterfly
  • PREP TIME 20 MINS
  • COOKING TIME 30 MINS
  • SERVES 2
  • Semi-Sweet Chocolate Melted
  • 15-20 Mini / small gulabjamun
  • Whipped cream
  • Caramel popcorn
  • Dry fruits

1. Arrange for any see through jar for triffle"

2. Start with piping bag to pipe out the whipped cream as the first layer, "

3. Then the second layer will be gulab jamuns."

4. The third layer is caramel popcorn and dry fruits."

5. Repeat all the layers once more and you are done."

6. Garnish with a beautiful chocolate butterfly."

7. Refrigerate the trifles until you serve them."

Cooking Tips
  • If the jamuns are fried on high heat, then they will become hard on the inside though they may look perfect from outside. Furthermore they may not cook completely inside.
  • Heat the oil on high and then reduce to medium. Make sure you drop only enough jamuns to maintain this heat throughout the cooking process. The heat of the oil must be kept to Low-Mediumduring the cooking process.
 
  • Dark Chocolate; The truffle has to be for the love of chocolate, for indulgence in everything chocolate. It is the rich taste of chocolate which will help you deliver the best. And yes, it has to be fine chocolate too. The strong aroma of dark chocolate should appeal to truffle bakers. You should be able to choose good quality chocolates. However, if you don’t necessary enjoy the bitter taste then go for semisweet or sweet chocolates. Yet, bitter chocolate is the flavor.