Newspatrolling.com News cum Content Syndication Portal Online
Ingredients
Heavy Cream – 100gms
White chocolate – 300gms
Coconut cream – 50gms
Desiccated coconut – 30gms
Gulkand paste – 50gms
Dry rose petals – 50gms
Pistachio Paste – 50gms
Pistachio chopped – 50gms
Chocolate shells – 30 nos
Method
1. Prepare ganache adding cream and chocolate together
2. Divide ganache into 3 parts and add coconut cream, gulkand paste, and pistachio paste.
3. Fill the filling in chocolate shells and coat with tempered Chocolate.
4. Coat these chocolate shells with desiccated coconut, dried rose petals, and chopped pistachios. 5. Rest for approx 20 to 30 min.
