Rakhi – An cordial festival celebrating the beautiful and eternal bond of Brother and Sister. Every year we celebrate it with the greatest fun filled laughters, memories and ofcourse the food. As per the tradition, I cook the favorite buffet for my brother and he cherishes it whole heartedly….From Italian to Chinese to Mexican to India…I make sure to prepare different cuisine every year but being a typical hard core foodie born in India, he cherishes Indian food most. He loves each and every Indian dish prepared by me and often overeat 😀
He is 5 years younger to me and the best part is he always act as a father no matter when I was 15 years old to today when I am 30. 🙂 He is my strength, my smile, my love and my heart. This year also after planning for long, I set the complete menu and came up with the following recipes –
- Baked Palak Paneer
- Stuffed Tawa Veggies
- Boondi Raita
- Mint-Tomato Chutney
- Tuti Fruity Cake
- & Rose Chocolate Truffles
This year I avoided Mithai completely as we are on a diet these days but ofcourse today was 1 cheat day.. Nevertheless, Festivals without delicious food has no meaning..Isn’t it? 😀 Well he loved every dish and the Rose Chocolate Truffle became his favorite… 😀
For this 103rd Foodie Monday Bloghop, I decided to dedicate this recipe at the last moment.
This Monday, our theme being #FestiveRecipes my Rose Chocolate Truffles go well with the theme hence I decided to take part.. Bingo! 🙂
Let’s have a look on the recipe.
Preparation time: 10 mins
Cooking time: 5 mins + 3 hours ( chilling time)
- 100 gm Morde Chocolate Compound
- 1/2 cup cream
- 1 tsp butter
- 1/2 cup skimmed milk
- 1 tbsp cornflour
- 1 cup finely sliced Rose petals
- 1 tsp Rose Essence
- Decorative eatables like – Color balls, Silver balls, Cocoa powder etx.
- Melt Morde compound over double boiler. For double boiler – Keep 2 glasses of water to heat in a bowl and once water started boiling, put a second bowl over the first bowl and put chocolate compound. Chocolate will melt finely without burning.
- Heat butter in a pan. Add cream. Add skimmed milk. Let them simmer for 5 mins on low flame.
- Once the chocolate is melted, pour cream – milk mixture over it. Mix well till smooth consistency is achieved.
- Now, add sliced rose petals, essence and cornflour.
- Mix well. [ You may need more cornflour in case your mixture is runny.]
- Keep in the fridge to chill for 2 hours or overnight.
- Now, once it is chilled, take them out and make small balls out of the mixture.
- Roll them over decorative items and your beautiful rose chocolate truffles are ready!
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Be the bond of childhood and love stays forever… 🙂
Disclaimer: All the images strictly belongs to Abhishek Agrawal and has no rights to anyone.