Chocolate Rasmalai Recipe
How to make Chocolate Rasmalai Recipe
- To a bowl, add the chopped chocolate and microwave until it melts.
- Remove from oven. Stir until you get a smooth texture and allow it to cool down.
- Mix gelatin, white wine, icing sugar and double cream in a non-stick pan. Place the pan on medium heat.
- Stir until gelatin melts.
- Mix whipped cream and melted chocolate.
- Add the gelatin mixture and mix well.
- Grease a rectangular mold with some olive oil and dust with some icing sugar.
- Pour the chocolate mixture in the mold and spread it evenly.
- Place the rasmalai in the mold.
- Pour the remaining chocolate mixture on top.
- Freeze for three hours.
Note: Chocolate rasmalai tastes better when consumed cold.
- The smell of chocolate boosts theta brain waves, which triggers relaxation.
- The Aztecs loved and valued the cacao bean so highly that they used it as currency during the height of their civilization.
- Notwithstanding its Amazonian roots, most cacao, nearly 70 percent of the world’s supply comes from Africa. The Ivory Coast is the largest sole producer, providing about 30 percent of all the world’s cacao.