A mouth freshener coated with silk like smooth chocolate ganache, helps in / aids digestion after heavy meals.
Preparation Time: 20 minutes
Cooking Time – 3 to 4 minutes
Chilling time in refrigerator- 30 minutes
Ingredients and Quantity:
For the Paan:
Kolkata Betel leaves- 08 nos.
For the Filling:
Dark Chocolate / Milk chocolate ganache- 04 tsp.
Gulkand- 02 tsp.
Fennel seeds / Fennel seeds coated- 1/4th tsp.
Nutmeg powder- 1/4th tsp.
Cloves powder- 1/4th tsp.
Cinnamon powder- 1/4th tsp.
Dry coconut ( grated) / Desiccated coconut- 1 tsp.
Almond powder- ½ tsp.
Pista powder- ½ tsp.
Munakka- ½ tsp.
Tutti fruiti-02 tsp.
Gulab powder- 1/4th tsp.
For the Coating:
Dark Chocolate / Milk Chocolate, coarsely chopped- 115 gm
Heavy Cream- ½ cup
For the Garnishing:
Sugar / Chocolate sprinkles- 1 tsp (Optional)
Glaced / glazed cherries- 04 nos.
Toothpicks- 04 nos. (Optional)
For the chocolate Ganache:
Place chocolate in a medium bowl. In a heavy- bottomed saucepan, bring cream to a boil. Pour over chopped chocolate. Whisk until smooth. Let it cool until thick yet pourable.
For the Paan:
Prepare a mixture by mixing the above ingredients mentioned in the ingredient list of filling
Wash the betel leaves and wipe them dry. Trim and discard the stem.
Put 2 leaves one over the other and place 1 tsp of the prepared mixture.
Fold to a triangle / cone, dip into the chocolate ganache and seal it neatly and glaced / glazed cherry. You may garnish it with sugar / chocolate sprinkles. Repeat the process to make more Paan.
Place in the refrigerator to chill for 30 minutes or more if desired
Serve chilled after a heavy meal.
- I personally suggest not to add / use Betel Nut (Supari), Catechu (Katha) and Lime paste (Chuna) in the Chocolate Paan if it has to be consumed by children.