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White Chocolate Sandesh Truffle is my choice for W in the A to Z Bengali Sweet Series.

In fact, this White chocolate Sandesh is what prompted me to make the Hot Chocolate Sandesh Truffle and when I thought about making a truffle, I decided to make all the dishes as truffles. I knew I won’t have a problem getting this enjoyed. Kids were so happy seeing these treats and my boys didn’t even guess what was inside.

Konda knew though she said she didn’t get to sense the paneer taste. Of course, it wouldn’t have as paneer/chhana is the main ingredients in so many Indian Sweets. So making fusion doesn’t alter the taste at all. I had come across a sweet shop selling white chocolate sandesh. So my inspiration on this take came from it and I made it as a truffle stuffed with chocolate sandesh.

When I buy my chocolate stock, I buy more of Dark Chocolate compound, Milk Chocolate compound and white is just one slab or so. After making the Kinder Joy replica at home, my boys have asked for this couple more times and my slash got over. I had to rush out to buy a fresh stock before I could make these truffles. These make such wonderful gift packs too!

As with all Paneer Based Bengali Sweets, you need to make fresh soft Paneer/Chhana and then knead it well. The additional step you would be doing while making Sandesh will be finally kneading with half of the sugar quantity before cooking it.

How to Make Soft Homemade Chhana for Bengali Sweets

How to Knead Chhana for Soft Bengali Sweets

In this A to Z Bengali Sweets for Protein Rich dishes:

A for Aam Sandesh
B for Bhapa Sandesh
C for Channar Puli
D for Danadar
E for Elixir Sandesh
F for Fruit Sandesh
G for Gajarer Sandesh
H for Hot Chocolate Sandesh Truffle
I for Ice Cream Sandesh
J for Jilapi
K for Khirkadam
L for Lyangcha
M for Malai Sandesh
N for Nikhuti Payesh
O for Orange Sandesh
P for Pantua
Q for Quick Rasmalai
R for Rasgulla
S for Sita Bhog
T for Tota Puli
U for Utshob Sondesh
V for Vino Sandesh

Step by Step Pictures for making soft chhana for Bengali Sweets

Step by Step Pictures for kneading to make Sandesh

Step by Step Pictures for making White Chocolate Sandesh Truffle

White Chocolate Sandesh Truffle

Ingredients Needed

For the Outer Chocolate Layer

1 cup White Chocolate Compound
2 tbsp Cream
1 tbsp Butter

For the Sandesh stuffing

1/2 cup Paneer / Chhana / Cottage Cheese
2 tbsp Cocoa Powder
1/4 cup Sugar powdered

Other Ingredients

1/4 cup Sprinklers

For the White Chocolate Layer

In a microwave safe bowl, take the chopped white chocolate compound, microwave for a minute.
Remove and whisk to melt the chocolate.
Add the cream and butter and microwave again for a minute. Keep it aside.

For the Chocolate Sandesh stuffing

Take the chhana after kneading and mix with sugar.
Heat a nonstick pan and gently cook the chhana for 5 mins, remove and add the remaining sugar.
Then add the cocoa powder and combine everything well.
Make small balls of the Sandesh and drop into the melted chocolate compound.
Carefully remove using a fork, after shaking away excess chocolate.
Refrigerate until firm. Serve with chocolate sprinklers decorated on top.

Print Pin

White Chocolate Sandesh Truffle

White Chocolate Sandesh Truffle is a fusion Bengali Sweet made with an outer white chocolate layer stuffed with chocolate sandesh.

Course Sweets

Cuisine Bengali

Occasion Diwali, Festival Meal

By Diet Protein Rich

Dish Type Paneer Dishes

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 45 minutes

Servings 6 pieces

Author Srivalli

Ingredients

For the Outer Chocolate Layer

• 1 cup White Chocolate Compound
• 2 tbsp Cream
• 1 tbsp Butter

For the Sandesh stuffing

• 1/2 cup Paneer / Chhana / Cottage Cheese
• 2 tbsp Cocoa Powder
• 1/4 cup Sugar powdered

Other Ingredients

• 1/4 cup Sprinklers

Instructions

For the White Chocolate Layer

• In a microwave safe bowl, take the chopped white chocolate compound, microwave for a minute.
• Remove and whisk to melt the chocolate.
• Add the cream and butter and microwave again for a minute. Keep it aside.

For the Chocolate Sandesh stuffing

• Take the chhana after kneading and mix with sugar.
• Heat a nonstick pan and gently cook the chhana for 5 mins, remove and add the remaining sugar.
• Then add the cocoa powder and combine everything well.
• Make small balls of the Sandesh and drop into the melted chocolate compound.
• Carefully remove using a fork, after shaking away excess chocolate.
• Refrigerate until firm. Serve with chocolate sprinklers decorated on top.

Tried this recipe?Mention @Cooking4all or tag #Cooking4all!

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