Paneer Chocolate Truffle with Rasgulla

Paneer Chocolate Truffle

Paneer Chocolate Truffle is the ultimate treat you can create if you have excess rasgullas and not sure what to do with it!

You can make these truffles very quickly as it’s quick to make. Since these are chocolates, kids enjoy it much and it disappears very quickly too. After making Paneer Ladoo and Paneer Kulfi, I thought I should make something for the kids to enjoy as well.

These chocolate truffles got done over a couple of days and a couple of those got devoured as well too. Anyway, this was a super duper hit and if there was ever a need to dress up rasgullas, you know what to make.

Finally, I totally enjoyed making this theme as I hardly ever put in efforts to recreate new dishes with flopped ones. To know that all three were hit, it is so good to know.

Paneer Chocolate Truffles is the final dish under the theme Recreate new dishes with flop for BM#103 Week 1.

Paneer Chocolate Truffle

Paneer Chocolate Truffle 1 Paneer Chocolate Truffle 2

Paneer Chocolate Truffle

Ingredients Needed:

For the Truffle

1 cup Paneer
3/4 cup Condensed Milk
1/2 cup Cream Cheese
2 tbsp Cocoa Powder

For the Outer Coating

1/2 cup White Chocolate Compound
Dark Chocolate Sprinklings for topping

Chop and Crumble the Rasgullas to a fine powder.
Add condensed milk, cocoa powder, cream cheese, and mix well.
Refrigerate for 30 mins, then pinch out balls and freeze for 10 minutes.
Melt the white chocolate for a minute and once the balls are firm, roll them over the white sauce and sprinkle some dark chocolate sprinklings and freeze again for 30 mins.

Indian Cottage Cheese Chocolate Truffle

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Paneer Chocolate Truffle
Paneer Chocolate Truffle is the ultimate treat you can create if you have excess rasgullas and not sure what to do with it!
Paneer Chocolate Truffle
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Servings
Ingredients
For the Truffle
For the Outer Coating
Servings
Ingredients
For the Truffle
For the Outer Coating
Paneer Chocolate Truffle
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Chop and Crumble the Rasgullas to a fine powder.
  2. Add condensed milk, cocoa powder, cream cheese, and mix well.
  3. Refrigerate for 30 mins, then pinch out balls and freeze for 10 minutes.
  4. Melt the white chocolate for a minute and once the balls are firm, roll them over the white sauce and sprinkle some dark chocolate sprinklings and freeze again for 30 mins.
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