If you are a paan lover, and want to enjoy dessert with an Indian touch, then this is an ideal Diwali sweets for you after a sumptuous meal. This is made with chocolate cake sponge and the ingredients of the paan are added into the cake crumbs. It is mixed and kneaded into a dough. The dough is then divided into small balls which are dipped into melted chocolate and garnished with sweet fennel balls. Just pop one and you will pop in another... Sinfully delicious..... 🎊✨🎉💥😃
To prepare Paan Chocolate Cake Balls
15 small Betel leaves cut into pieces
1 1/2 cup of Chocolate Cake crumbs
2 tbsp Gulkand
3 tbsp Chocolate Ganache
1 tbsp Sugar coated Fennel seeds mukhwas
1 tsp chopped Glazed Cherries
1/2 Paan masala ( pinch of Nutmeg powder, pinch of Cinnamon powder, pinch of cloves powder , pinch of Cardamom powder and pinch of fennel powder )
1 tbsp of each dried Rose petals and Desiccated Coconut ( I did not use )
Take a grinder, add the cake crumbs, chocolate ganache, gulkand and betel leaves. Grind it into a paste.
Add the cake crumbs into a grinder and grind it into a finer crumbs. Remove it into a mixing bowl add the chopped betel leaves, gulkand and chocolate ganache and follow the rest of the process.
Add the paan masala, chopped glazed cherries, sugar coated fennel seeds mukhwas, rose petals and desiccated coconut. Knead it into a dough. Make small balls from the dough.
To make the Truffles
1/4 packet of Pure Dark Chocolate
2 tbsp Sugar coated Fennel seeds
Paan Chocolate Cake Balls
Melt the chocolate in the microwave and cool it down to room temperature. Dip a cake ball into the melted chocolate. Remove it and keep it on a chocolate / small cupcake liner or a parchment paper. Sprinkle some sugar coated fennel seeds. Repeat the same process. Refrigerate for 10 minutes. Serve it.