Recipe: Appetizing Chocolate Paan Balls

Recipe: Appetizing Chocolate Paan Balls Delicious, fresh and tasty.

Chocolate Paan Balls. Chocolate Paan Balls is a wonderful chocolate balls made using Kolkata Paan. They are small bite sized balls made out of paan (betel leaves), gulkand, dry fruits and sauf and then coated with dark and white chocolate. Coat paan balls in melted dark chocolate using fork and spoon.

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You can cook Chocolate Paan Balls using 8 ingredients and 13 steps. Here is how you cook it.

Ingredients of Chocolate Paan Balls

1. You need 1 cup of Desiccated coconut.

2. It’s 1/4 cup of Tutti fruity.

3. It’s 1/8 cup of Chopped dry fruits.

4. Prepare 1 tsp of Lachha supari.

5. Prepare 2 tsp of Mouth freshener.

6. You need 4 pieces of Betel leaves finely chopped.

7. You need 4 tbsp of Gulkand for binding.

8. Prepare 100 gm of Melted dark chocolate.

Paan is a mixture of betel (aka areca) nut, coloured sugary balls, spices, and desiccated coconut, all typically wrapped in a betel leaf..

People even have chocolate paan nowadays.".

Prepare a chocolate ball with the help of chocolate ball or sphere mould and keep in the freezer for setting.

Now Prepare Paan Sorbet, for that mix all the ingredients of paan sorbet in mixing jar and blend it into smooth paste.

Chocolate Paan Balls instructions

1. In big bowl all giving ingredients mix together..

2. Stuffing are ready for paan balls..

3. Now prepared small or big balls out of stuffing..

4. Approx 18 balls are ready..

5. Now refrigerator for 30min for set..

6. Place melted dark chocolate you can also use white chocolate..

7. Place parchment paper on the plate..

8. Coat paan balls in melted dark chocolate using fork and spoon..

9. Then lift it out and tap on the side of the bowl to drip any excess chocolate and then put in on plate..

10. Garnish with chopped betel leaves or coconut or mouth freshener..

11. Set in fridge for 15 minutes..

12. Delicious chocolate paan balls are ready to serve..

13. You can store balls in the foil or zip lock bag in airtight container. In refrigerator..

Place a paan leaf on a working surface and add ¼ of the gulkand on top of the leaf followed by cherry, coconut and saunf.

Letting the paan leaves steep in the cream for too long will give too strong a flavour.

If your ganache doesn't set, freeze for an hour or so.

While rolling into balls , work fast as the heat of your hands will start melting the chocolate !

You can also coat your truffles by dipping in melted chocolate or rolling in chopped nuts Paan Balls or Paan Bites is a wonderful mithai made using Betel Leaves, Gulkand, Nuts and Sauf.