Paan & Chocolate Truffles
- 10 Paan Pasand Candies
- 200 grams dark chocolate
- 100 grams cream
- Cocoa powder to dust
- Heat cream and pour over chopped chocolate. Mix to make a thick ganache.
- Refrigerate for 4 hours or preferably overnight.
- Now in a mortar and pestle smash the Paan candies.
- Using a melon baller remove a bit of the chocolate, make a hole in the center and add the candy, wrap and then roll it in cocoa powder and chill until ready to eat.