CHOCOLATE CUP JAGGERY MOUSSE

Ingredients:

For chocolate cups:
• Kraft Baker's Unsweetened Baking Chocolate Bar, 4 oz(used here)
• Butter: 1/2 tsp for greasing(if your molds are in section)

For Filling:
• Nolen Gur ( date palm jaggery):120gms
• paneer /chenna (cottage cheese):100gms
• pistachio: 10-12 pcs {chopped}
• cardamom powder:a pinch

Recipe:

Melt the chocolate in your melting pot, or in your microwave for 12 seconds at a time stirring after each heating.Pour enough chocolate into the first silicone muffin cup(I used round shape molds which comes in section of 5-6 and greased them so that it comes out easily) to fill it 2 thirds. Continue with this process until all of the cups are coated. As you go the quantity of chocolate will be depleted and you will need to swirl the last few cups around to get the same coating level. After each pouring, scrape the edges of the muffin cups clean using the back of a knife. Transfer the cups to your refrigerator for 10 minutes to set. Remove the cups from the fridge and repeat the coating process again. Return the cups to the fridge to set once more. After 10 minutes the chocolate will be set. Loosen the edge of the silicone muffin cup from the raised edge of the chocolate. Start turning the entire silicone mold inside out out to free the chocolate cup.And there it is, perfectly molded chocolate cups with a raised edge that acts as a handle. For Jaggery mousse In a pan add the gur(jaggery) medium flame let it melt off the when the jaggery melts add grated chenna/paneer and cardamom powder mix well remove the pan from the gas. Let it cool add the pistachio mix well. FINAL SERVING: take one chocolate cup fill with the jaggery mixture garnish with chopped pistachio. NOTE: MY CREATION [The mousse] (u may find the chocolate cups but jaggery mousse is rare)