Paan Truffles
Paan is an essential part of a classic Indian gastronomical experience. A lot of people still like to end their meals with a ‘meetha paan’. Now, I don’t do that every day but I do love to indulge in the flavours of fragrant gulkand and betel leaves once in a while. These paan truffles are a great combination of the aforementioned flavours in subtle proportions hitting just the right chords.
Makes 10-12 truffles
Ingredients
- White chocolate/compound -200 g
- Fresh cream – 100 g
- Paan leaves – 3-4
- Gulkand – 50-60 g
- Desiccated Dried Coconut – As needed
Instructions
- Measure and pour the cream in a heavy bottomed pan. Chop paan leaves and add them to the cream. On a low flame, bring the cream to a boil and simmer for 2-3 minutes. Switch off the flame and cover the pan for 10-15 minutes.
- Chop the white chocolate and melt it over a double boiler or if using microwave , in spurts of 15 seconds each until its completely melted and lumpfree.
- Strain the infused cream over the melted chocolate and whisk well.
- Refrigerate this ganache for at least 3-4 hours or overnight.
- Measure balls of 15 g each. Flatten each and place about 5-6 g gulkand between each ball and roll it up.
- Refrigerate the ball for 10 minutes.
- Melt the white chocolate and place the coconut in a small bowl or plate.
- Take out the ganache balls and dunk each into the white chocolate and then roll it over in the coconut to cover fully on all sides.
- Transfer each truffles onto a parchment lined plate/ tray and let it set for some time before serving.
