Amarkhand is a popular Indian summer dessert made from mango and yogurt. It’s a variation of the Shrikhand, where mango pulp is added to the dessert, making it more tempting and decadent. It’s very easy to make and extremely addictive. It’s made widely during the summers, as bright yellow and ripe mangoes are easily available during the season.
This recipe takes the decadence to another level, by adding chocolate to the traditional Gujarati and Maharashtrian dessert. Although this particular recipe uses bitter sweet chocolate, to balance out the sweetness of the Amarkhand, you can use any other chocolate of your choice. ALSO READ: Summer Cocktail Recipes: How to make Mango Chilli Mojito and Aam Panna Margarita
The following recipe has been shared with us by the chefs at restaurant Dishkiyaaon in BKC, Mumbai.
Chocolate and Amarkhand Mousse Recipe
4 large egg yolks
4 tablespoons sugar
2 cups heavy cream
230g bittersweet chocolate, melted
1 teaspoon vanilla extract
250g of Amrakhand
1. In a medium saucepan, whisk together egg yolks, 2 tablespoons sugar, and 3/4 cup heavy cream. Cook over medium-low heat, stirring, until mixture coats back of spoon, 3 to 4 minutes (do not boil). Remove from heat; whisk in melted chocolate and vanilla. Strain into a bowl; chill until cool.
2. With an electric mixer, beat remaining 1 1/4 cups heavy cream with remaining 2 tablespoons sugar until stiff peaks form. Stir 1/3 of whipped cream into cooled custard mixture, then gently fold in the rest with a rubber spatula. ALSO READ: Indian Summer Drink Recipe: Here’s how to make kairi ka panna at home
3. Spoon into serving dishes; chill, covered, at least 30 minutes and up to 3 days. Bring to room temperature before serving.
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