CHOCO-ALMOND MAWA TRUFFLOOS
- 200g high quality Maawa or Khoya at room temperature (For the Ladoo)
- 125g powdered almonds or almond flour
- 3 tablespoons condensed milk
- 12 unsalted, shelled pistachio halves (optional)
- 12 mini to small cupcake liners in bright colors or large truffle wrappers
- 225g unsweetened dark chocolate about 70-80% cocoa solids (For dipping chocolate)
- 3 teaspoons regular unsweetened cocoa
- 1.5 tablespoons fresh, fragrance free vegetable oil
- 2 tablespoons condensed milk
- Parchment or wax paper
- Firm plastic toothpicks
- 10 unsalted pistachios powdered (To decorate (any one optional))
- Gold dust or gold sheet (varq)
- Edible sprinkles
|1. Combine mawa, condensed milk and almond flour in a mixing bowl. Using your fingertips, form a soft and pliable dough. Add more almond flour if it’s too sticky and more condensed milk if it’s too dry. |
2. Divide into 12 portions. Wipe your hands clean and roll each piece into a ball. Bury a pistachio half in the middle of each ball. Roll again until smooth.
3. Place half inch apart in a plastic freezer safe container lined with parchment. Freeze for an hour until firm.
4. Melt chocolate and oil in a milk pot or double boiler on a low flame. If you have a thermometer do not let the temperature rise over 110 F.
5. Take chocolate off the fire and stir in condensed milk and the cocoa. Keep stirring to remove all lumps. Reduce temperature to 80 F or until its cool but still liquid. Strain into a small bowl about 2-3 inches wide and 3-4 inches deep.
6. Using a toothpick dip each ball of chilled mawa into the cooled chocolate to coat completely. Hold it up over the bowl to let excess chocolate drip away. Place each ladoo in a small cupcake or truffle wrapper and extract toothpick. Brush with a little chocolate to disguise the hole. Sprinkle with decoration of your choice. Cover and refrigerate overnight. Serve chilled.
Photo Credit : Tara Deshpande