Shrikhand Chocolate cuos

I have such vivid memories of ‘Janmashtami’ that bring smile to my face every time I think of them. As kids, we would fast the entire day just because we loved copying our parents and it felt kind-of-cool. And then at midnight, we would jump on the delicious feast laid out in front of us (that my mum had spent the entire day preparing), like we hadn’t eaten in a month. Of course at that age, not much of our thoughts went into the reasoning behind the rituals. Now that I am older and not necessarily wiser, I don’t fast but celebrate Janmashtami with a different kind of vigor and enthusiasm. We wish ‘Krishna’ Happy Birthday, prepare sweet/dessert for Him, offer our prayers and ask for his blessings upon us, just like we would do on our parent’s birthday.

This Janmashtami, I was wondering what dessert to make that would have ‘Kanha’ written all over it. Chocolate cups are nothing new to food blogs but they are so amazing to taste that I had to make them too. I decided to use Mango Shrikhand as a nice desi twist to this otherwise non-desi dessert. It’s not-too-sweet-and-little-tangy flavor goes extremely well with the sweet chocolate cups and what can say ‘Maakhan chor’ better than Shrikhand. ummm…..other than ‘Maakhan’, of course. This dessert is not just a treat to your eyes but to all your culinary senses as well. The crisp shell combined with smooth mango-yogurt filling not just tastes good but the sound of the crunch, the very subtle aroma of chocolate infused with yogurt and mango makes you want to hold on to your cup for a little while longer. (Sigh!)But all good things have to come to an end though! Happy birthday dear ‘Kanha ji’ !

‘Mango Shrikhand’ Chocolate cups

Prep Time: 4 hours, 40 minutes

Yield: 8-9 cups

Ingredients

    For Mango Shrikhand
  • 2 cups yogurt
  • 1 cup thick mango puree (I used frozen fresh mango puree)
  • 3 tbsp. sugar (as per your taste)
  • generous pinch of cardamom
  • chopped almonds
  • chopped pistachios
  • few strands of saffron
  • 1/2 tsp mango extract
    • For Chocolate cups
  • 1 cup Semi sweet chocolate chips
  • 8-9 cupcake liners (paper)

Instructions

  1. Hang the yogurt 3-4 hours in a cheese cloth or until all the liquid has drained out.
  2. Mix mango puree, sugar, extract and cardamom with the yogurt thoroughly. chill it in refrigerator.
  3. Divide the chocolate chips into 2 equal halves. Melt the first half of chocolate chips in microwave (for about 45 sec or little more) or on stove (using the double boiler method). If using microwave, keep a check on it and stir it after the first 30 seconds.
  4. Using a pastry brush, coat the inside of cupcake liners with chocolate well. Keep them in in the fridge to dry for 15-20 minutes. They hold their shape well while drying if you put them in cupcake pan.
  5. After they have dried, repeat the procedure one more time by melting the second batch of chocolate chips. This will strengthen the cups. Let it dry again.
  6. To assemble, peel off the wrapper from the cups carefully. Pour the Shrikhand in each cup and top it with nuts and saffron. Serve it chilled.

Notes

Make sure the yogurt is not too sour.

The amount of mango puree added will also vary depending upon its sweetness and consistency.

Once you melt the chocolate, you have to work fast before the chocolate starts solidifying.

It's better to use the entire first half of chocolate chips to first-coat as many cups as you can because this chocolate becomes difficult to second-coat the cups, by the time they dry.

Adjust the sugar in Shrikhand as per your taste. It will vary depending upon the sweetness of the yogurt and mango puree.

Paper cupcake liners peel off much better from the chocolate cups than silicone liners but silicone liners provide a beautiful and glossy finish to your chocolate cups. So its a trade off. I would go with paper liners for the first few times till I get the hang of the process.

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