Aug 29, 2023 I don’t know about you but I absolutely love besan ladoo. It is definitely one of my favorite Indian sweets (along with rasmalai and motichoor ladoo). My nani used to make it at home when we were kids and so I also have a lot of nostalgia associated with it. It is one mithai which I make every Diwali, without fail. You must check out my complete guide on besan ladoo which will make you an expert in making them at home! With the Indian festive season just around the corner, I thought of giving besan ladoo a twist and made these Chocolate Truffle Besan Ladoo. These are the same ladoos but when you bite into them you are greeted with a rich and creamy chocolate truffle on the inside that just melts into your mouth. Roasted besan has a nutty, caramel-ish flavor and in my opinion that flavor really compliments the chocolate. I first thought of adding cocoa powder to the besan ladoo mixture but the inside truffles were even a better idea. On my recent trip to India, I had a hazelnut praline crunch besan ladoo in Gurgaon where the ladoos had a hazelnut praline inside. So yeah all these flavors really go well with besan. I think salted caramel will also be so nice in besan ladoo, definitely have to try that combination someday.
Ingredients
Besan: for the ladoos you can use either regular fine besan or the coarse besan which is used for making ladoos. I used coarse besan (also known as ladoo besan) for this recipe. It gives the ladoos a nice texture. Ghee: you can also use unsalted butter if you don’t have ghee. Chocolate: use a good quality dark chocolate for the truffles. I recommend brands like Guittard, Ghirardelli, Valrhona. Do not use chocolate chips for making these truffles. Heavy cream: you need cream with a fat percentage of at least 35% to make these truffles.
Step by Step Instructions
Storing the Chocolate Truffle Besan Ladoo
I like to keep them at room temperature. When you keep them at room temperature, the truffles are a little melty when you bite into them and that’s what best about these ladoos. But I also live in a cold place, it might be a better idea to keep them in the fridge if you live in a warm place.
Important Tips (Please Read)
Making these Chocolate Truffle Besan Ladoo will need some skills. The first problem is getting the besan ladoo right. I have an in-depth post on making besan ladoos which covers all the details that you would need to make the ladoos perfectly. Please go through that post and also read the frequently asked questions. It covers all the commonly faced issues while making besan ladoo and offers solutions to fix them. The second problem is making the truffles which can get messy with chocolate melting all over. And the last is sealing the truffle inside the ladoo, which again if not done properly can lead to lot of mess. Please read all the tips before you start making these.
While making the truffles, chill the ganache twice. Once for 2 to 3 hours until it sets and then chill again for 30 minutes after scooping out small portions with the mini cookie scoop. Don’t make truffles immediately after that ganache has thickened. Scooping it out, chilling it and then making the truffles makes it less messy. Rather than rolling the truffles to shape them, bring the ganache together into a round by pushing it from both sides. Once it comes together and you have a rough round shape, then quickly and gently roll it between your palms and you will have round truffles. Some of the chocolate will still melt and stick to your fingers and that’s unavoidable. You just have to work very quickly here. When filling the ladoos with truffles, make sure the besan ladoo mixture has almost cooled down to room temperature. It should be very slightly warm. Do not let it cool all the way down though else it will become difficult to shape ladoos. The truffles should be cold (straight out from the fridge). You might need to use more besan ladoo mixture to seal the truffles inside. Once the truffle is covered from all sides, then roll the ladoo to shape it into a perfect round. DO NOT try to reshape the ladoo. Many times, we reshape the regular besan ladoos because initially the ghee isn’t that solid and it becomes easier to give them a perfect shape once the ghee has solidified. However in this case, there’s a truffle inside which will melt at room temperature (especially when you live in a warm place). So if you try to reshape the ladoo, the ladoo will break and the melted chocolate will ooze outside. The ghee solidifies and keeps the truffle sealed inside so don’t try to reshape the ladoos.
title: “Chocolate Truffle Besan Ladoo " ShowToc: true date: “2024-10-13” author: “Jared Hale”
Aug 29, 2023 I don’t know about you but I absolutely love besan ladoo. It is definitely one of my favorite Indian sweets (along with rasmalai and motichoor ladoo). My nani used to make it at home when we were kids and so I also have a lot of nostalgia associated with it. It is one mithai which I make every Diwali, without fail. You must check out my complete guide on besan ladoo which will make you an expert in making them at home! With the Indian festive season just around the corner, I thought of giving besan ladoo a twist and made these Chocolate Truffle Besan Ladoo. These are the same ladoos but when you bite into them you are greeted with a rich and creamy chocolate truffle on the inside that just melts into your mouth. Roasted besan has a nutty, caramel-ish flavor and in my opinion that flavor really compliments the chocolate. I first thought of adding cocoa powder to the besan ladoo mixture but the inside truffles were even a better idea. On my recent trip to India, I had a hazelnut praline crunch besan ladoo in Gurgaon where the ladoos had a hazelnut praline inside. So yeah all these flavors really go well with besan. I think salted caramel will also be so nice in besan ladoo, definitely have to try that combination someday.
Ingredients
Besan: for the ladoos you can use either regular fine besan or the coarse besan which is used for making ladoos. I used coarse besan (also known as ladoo besan) for this recipe. It gives the ladoos a nice texture. Ghee: you can also use unsalted butter if you don’t have ghee. Chocolate: use a good quality dark chocolate for the truffles. I recommend brands like Guittard, Ghirardelli, Valrhona. Do not use chocolate chips for making these truffles. Heavy cream: you need cream with a fat percentage of at least 35% to make these truffles.
Step by Step Instructions
Storing the Chocolate Truffle Besan Ladoo
I like to keep them at room temperature. When you keep them at room temperature, the truffles are a little melty when you bite into them and that’s what best about these ladoos. But I also live in a cold place, it might be a better idea to keep them in the fridge if you live in a warm place.
Important Tips (Please Read)
Making these Chocolate Truffle Besan Ladoo will need some skills. The first problem is getting the besan ladoo right. I have an in-depth post on making besan ladoos which covers all the details that you would need to make the ladoos perfectly. Please go through that post and also read the frequently asked questions. It covers all the commonly faced issues while making besan ladoo and offers solutions to fix them. The second problem is making the truffles which can get messy with chocolate melting all over. And the last is sealing the truffle inside the ladoo, which again if not done properly can lead to lot of mess. Please read all the tips before you start making these.
While making the truffles, chill the ganache twice. Once for 2 to 3 hours until it sets and then chill again for 30 minutes after scooping out small portions with the mini cookie scoop. Don’t make truffles immediately after that ganache has thickened. Scooping it out, chilling it and then making the truffles makes it less messy. Rather than rolling the truffles to shape them, bring the ganache together into a round by pushing it from both sides. Once it comes together and you have a rough round shape, then quickly and gently roll it between your palms and you will have round truffles. Some of the chocolate will still melt and stick to your fingers and that’s unavoidable. You just have to work very quickly here. When filling the ladoos with truffles, make sure the besan ladoo mixture has almost cooled down to room temperature. It should be very slightly warm. Do not let it cool all the way down though else it will become difficult to shape ladoos. The truffles should be cold (straight out from the fridge). You might need to use more besan ladoo mixture to seal the truffles inside. Once the truffle is covered from all sides, then roll the ladoo to shape it into a perfect round. DO NOT try to reshape the ladoo. Many times, we reshape the regular besan ladoos because initially the ghee isn’t that solid and it becomes easier to give them a perfect shape once the ghee has solidified. However in this case, there’s a truffle inside which will melt at room temperature (especially when you live in a warm place). So if you try to reshape the ladoo, the ladoo will break and the melted chocolate will ooze outside. The ghee solidifies and keeps the truffle sealed inside so don’t try to reshape the ladoos.
