India x France

Gulkand chocolate truffles

Paan shop flavour, chocolatier finish.

150 minTime

2 gProtein each

mildSpice

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

180kcal

2 gprotein

2 gfibre

150minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Dark chocolate (bittersweet chocolate)200 g, finely chopped

Fresh cream (thickened cream, heavy cream)½ cup

Butter2 tsp, soft

Gulkand¼ cup

Rose watera few drops

Cocoa powder (unsweetened cocoa powder)2 tbsp

Pistachios1½ tbsp, finely crushed

5 steps

1Heat the cream until steaming and pour over the chocolate. Leave 2 minutes, then stir from the centre until smooth.
2Stir in the butter, gulkand and rose water.
3Cover and chill 2 hours until firm enough to scoop.
4Scoop teaspoons, roll quickly between cool palms, then roll half in cocoa and half in pistachios.
5Keep in the fridge and bring out 10 minutes before serving.

Serve it like this

Set the truffles in paper cases on a small plate with a scatter of dried rose petals.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.