Chocolate Mango Modak

Ingredients list for Chocolate Mango Modak

• 1 cup Milk chocolate roughly chopped
• 3/4 cup Mango pulp
• 1 cup Dark chocolate roughly chopped
• as required Edible gold dust

Method

1. Heat mango pulp in a non-stick pan. Bring to a boil on low heat.
2. Melt milk chocolate in a double boiler.
3. Add dark chocolate to the hot mango pulp, mix well and let the chocolate melt on low heat. Remove from heat and mix till smooth. Transfer in a bowl and refrigerate to chill.
4. Stir the melting milk chocolate. Remove from heat and keep mixing till smooth and tempered.
5. Pour melted milk chocolate into individual modak moulds. Tap lightly and scrape off the excess chocolate with a scraper. Refrigerate for 30 seconds.
6. Pour the chocolate back into the bowl from the moulds. Scrape off the excess and refrigerate for 1 minute.
7. Fill a piping bag with the prepared mango-chocolate ganache and pipe into the moulds, leaving a little space. Refrigerate for 1 minute.
8. Pour the melted milk chocolate in the left space in the moulds, tap lightly, scrape off the excess and refrigerate till fully set.
9. Demould, dust the chocolates with edible gold dust and serve.

Nutrition Info