Dark Chocolate Sandesh (Shondesh) Dipped in Chocolate Recipe
Dark Chocolate Shondesh Dipped in Chocolate is an exquisite fusion of tradition and modern indulgence, making it the perfect treat to celebrate Raksha Bandhan. This delightful dessert is a beautiful combination of Bengali sweetmeat and rich, decadent dark chocolate. The gooey, dense chocolate sandesh, filled with sultana raisins and topped with slivered almonds, offers a unique yet comforting taste. Every bite of this dessert is an experience, where the flavors of milk, cocoa, and dark chocolate dance together beautifully. It’s an ideal treat to make for your sibling, symbolizing your strong and sweet relationship.
Cuisine: Bengali Recipes
Course: Dessert
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Milk | 2 liters (full fat) |
| Lemon Juice | From 1-2 lemons |
| Dark Chocolate | 200 grams |
| Condensed Milk | 3-4 tablespoons |
| Cocoa Powder | 1 tablespoon |
| Vanilla Extract | 1/2 teaspoon |
| Sultana Raisins (finely chopped) | 1/4 cup |
| Slivered Almonds (Badam) | 2 tablespoons |
Preparation Time
15 minutes
Cooking Time
35 minutes
Instructions
-
Preparing Chenna (Cottage Cheese):
Start by preparing the chenna, which forms the base of this Bengali sweet. In a saucepan or heavy-bottomed pan, bring the full-fat milk to a boil. Once the milk starts bubbling, add fresh lemon juice. Stir gently and turn off the heat. The milk will curdle instantly, separating the curds from the whey. -
Draining and Rinsing the Chenna:
Once the milk has fully coagulated, and the curds float on top of the whey, pour the mixture into a cheesecloth or muslin cloth. Rinse it thoroughly under cold running water to remove any residual whey. Tie the cloth and hang it up for about 2 hours to drain out excess water, ensuring the chenna is firm and ready for use. -
Melting the Dark Chocolate:
While the chenna is draining, chop the dark chocolate into small pieces to facilitate smooth melting. Set up a double boiler by filling a saucepan with water and placing a heatproof bowl on top. Ensure that the water does not touch the bowl. Add the chopped chocolate into the bowl and allow it to melt gently over medium heat. Stir occasionally with a spatula until it becomes smooth and glossy. Once melted, add cocoa powder and vanilla extract to the chocolate and mix thoroughly. Set the melted chocolate aside. -
Kneading the Chenna:
Once the chenna has drained sufficiently, transfer it to a clean, flat surface. Using the heel of your palm, knead the chenna in a forward and downward motion, as you would dough for puris. This step is essential to make the chenna smooth and almost like a fine paste. If the process feels too time-consuming, you can use a food processor, but traditionally, kneading gives a slightly grainy yet perfect texture for sandesh. -
Combining the Ingredients:
Once the chenna is kneaded to a smooth paste, pour the majority of the melted chocolate into it. Add the condensed milk and mix everything thoroughly until it is well-combined. -
Cooking the Mixture:
Heat a heavy-bottomed pan over medium heat. Add the chenna mixture to the pan and cook, stirring continuously. As the mixture heats, it will begin to come together and start to pull away from the sides of the pan. Continue to cook until it forms a ball, ensuring it does not burn at the bottom. -
Incorporating the Raisins:
Once the mixture is thick and has come together, remove it from the heat. Stir in the finely chopped sultana raisins. Allow the mixture to cool down enough to handle. -
Shaping the Sandesh:
Divide the cooled chenna mixture into 12 equal portions. Shape each portion into small round balls, then lightly flatten them by gently pressing down with your fingers to form a slightly flattened disc. -
Dipping in Chocolate and Adding Almonds:
Take the reserved melted chocolate and dip half of each sandesh ball into it, ensuring itβs well coated. Place them on a flat surface, chocolate side up, and sprinkle slivered almonds over the dipped chocolate. This will give the sandesh an elegant and crunchy topping. -
Setting the Sandesh:
Allow the chocolate-covered sandesh to set for a few minutes, so the chocolate firms up and holds the shape.
Serving Suggestions
Serve your Dark Chocolate Sandesh on a beautiful platter, alongside some Angoori Rasmalai for a rich, indulgent experience. These sweet treats, with their creamy, chocolaty layers and delicate textures, will surely make the Raksha Bandhan celebration extra special.
This indulgent dessert not only celebrates the traditional flavors of Bengali cuisine but also incorporates the luxurious richness of dark chocolate, creating a harmonious balance of textures and tastes. With its smooth, dense chenna center, velvety chocolate exterior, and crunchy almond topping, the Dark Chocolate Sandesh Dipped in Chocolate is bound to become a favorite in any celebration. Enjoy it with your loved ones and cherish those precious moments together!
