Ingredients:
Dark chocolate - 150 g
Mint leaf - Little
Bourbon biscuits - 3-4
Chocolate cupcakes - 2
Unsalted butter - 2 tsp
Kunafa Filling:
Semiya - 5 tbsp
White chocolate - 25 g
Pistachios - 25 g
White sesame seeds - 3 g
Method:
- I had two extra cupcakes from an order, so used it.
- Now prepare kunafa filling.
- Melt the dark chocolate comp using double boiler method.
- Fill the paper cups and roll over and freeze it till it sets.
- Then carefully demould it and refrigerate till you assemble.
- Now take the chocolate shell, add in one cup cake in each shell.
- Top it with kunafa pistachio filling.
- Melt the white chocolate comp using double boiler method.
- Heat a pan and roast pistachios and sesame seeds.
- Add this to blender.
- Add in sugar and oil and make a smooth paste.
- Now add in melted white chocolate and elaichi powder.
- Mix this well.
- Heat a pan and add in butter.
- Once it melts add in vermicelli and roast it till looks crispy and brown in color.
- Shouldn't burn it.
- Now add the pisrachio ganache to this and mix it.
- Now add this filling to cups.
- Top with little melted chocolate.
- When semiset just poke a hole in middle.
- Once chocolate sets, place the fresh mint leaf.
- Njoy.
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