Edible Mug Representing cocoa pudding, caramelized banana Halwa

Name: Edible Mug Representing cocoa pudding, caramelized banana Halwa
Total time: 2700 s
Yield: 5 servings
Cuisine: Indian
Ingredients: 1 cup dark chocolate; 2 cups milk; 2 tsp corn flour; 2 tbsp cocoa powder; 1 tbsp hazelnut crushed; 1/2 cup sugar; Pinch salt; 1 tsp cocoa essence; 1 tbsp butter; 1/2 cup chocolate chips; 1 cup+ 2 tbsp maida; 1/2 cup butter; 2 tbsp cocoa powder; 2 tbsp Chocolate chips; 2 tsp baking powder; 3-4 tbsp milk; 1/4 tsp salt; 1/2 tsp vanilla essence; 1/2 cup butter; 1/2 cup sugar; 1 cup maida; 1 cup buttermilk; 1 tsp baking powder; 1/2 tsp baking soda; 1 tbsp lemon juice; 1 Zest of lemon; 2 tbsp butter; 1/2 cup milkmaid; 1 cup sugar; 2 large banana pulp

Khyati Dhaval Chauhan @the_veggie_vogue

Gujarat

#eggless
This an edible mug made up of dark chocolate. Filled with cocoa hazelnut pudding, lemon drizzle cake and cookie crumbs. Topped with cocoa whipped cream and strawberries. Together I have served caramelized banana Halwa and deconstructed chocolate chip cookies.

Khyati Dhaval Chauhan @the_veggie_vogue

Saved

Ingredients

45mins

5 servings

Foredible mug
1 cupdark chocolate
Forcocoa hazelnut pudding
2 cupsmilk
2 tspcorn flour
2 tbspcocoa powder
1 tbsphazelnut crushed
1/2 cupsugar
Pinchsalt
1 tspcocoa essence
1 tbspbutter
1/2 cupchocolate chips
Forchocolate cookies
1 cup+ 2 tbspmaida
1/2 cupbutter
2 tbspcocoa powder
2 tbspChocolate chips
2 tspbaking powder
3-4 tbspmilk
1/4 tspsalt
1/2 tspvanilla essence
ForLemon drizzle cake
1/2 cupbutter
1/2 cupsugar
1 cupmaida
1 cupbuttermilk
1 tspbaking powder
1/2 tspbaking soda
1 tbsplemon juice
1Zest of lemon
ForCaramelized banana halwa
2 tbspbutter
1/2 cupmilkmaid
1 cupsugar
2large banana pulp
Pinchsalt
1 tspvanilla essence
ForCocoa whipped cream
1 cupwhipped cream
3 tbspcocoa powder
1/4 cupicing sugar
For Garnishing
As requiredChocolate vermicelli
SomeStrawberries
Some flowers

Saved

Steps

45mins

1

For edible mug. Melt dark chocolate on double boiler. When melts add this to muffin mould and freeze it. Unmould the chocolate mugs and keep in refrigerator untill used.
2

For cocoa hazelnut pudding. In a non stick pan add milk and corn flour. Mix well and add sugar and salt. Add cocoa powder, butter, chocolate chips and chocolate essence and bring it to boiling. Cook until thick and creamy. Add hazelnut crushed and mix well. Refrigerate until used.
3

For chocolate cookies. Sieve maida, baking powder and cocoa powder and sugar salt and keep it aside. Add butter, essence and milk and mix together to make a dough. Freeze for 5 mins and make balls and bake in preheated oven at 180°c for 15 mins. Cool on rack and store in airtight container.
4

For lemon drizzle cake. Mix butter, buttermilk and lemon zest and keep it aside. In another bowl sieve maida, sugar, baking soda, baking powder, salt and keep it aside. Mix dry and wet ingredients. Do not over beat. In a rectangular mould pour the batter and bake in preheated oven at 180°c for 25-30 mins. I have used small sized tins. Cool and slice the cake for further use.
5

For caramelized banana pudding. In a pan heat butter and add sugar. Mix untill melted and partially caramelized. Add milkmaid and mix well. Cook untill light brown. Add banana pulp, essence and salt and cook until halwa like consistency is achieved. Cool and keep it aside for further use.
6

For cocoa whipped cream. Beat whipped cream with hand beater. Add icing sugar and cocoa powder. Fill in piping bag and keep in fridge for later use.
7

For assembling. Take chocolate mugs. Fill in cocoa hazelnut pudding. Add crumbles of lemon cake.
8

Now add deconstructed cookies and top with cocoa whipped cream. Sprinkle some chocolate vermicelli. Place one strawberry.
9

For plating. In one corner of plate add some deconstructed cookies and place edible mug. Place some caramelized banana Halwa like you want. Add some Strawberry and flowers and cookies and decorate in your way.