Nutty Chocolate Laddu

An irresistible Indian-inspired treat, this nutty chocolate laddu brings together the warm flavours of toasted yellow pea flour, velvety Belgian chocolate, and a crunchy pistachio coating. Entered into the Plant S Nutrition Young Development Chef of the Year competition by Ethan Plumridge, this recipe is a creative spin on traditional laddus with a decadent chocolate ganache filling.

Time to Make: 2 hours
Servings: 2

Ingredients

Yellow Pea Laddu:

120g Plant S Yellow Pea Flour
62.5g butter
62.5g maple syrup
2 tbsp desiccated coconut
25g roasted pistachios (for coating)

Chocolate Ganache Filling:

50g Belgian milk chocolate
50g double cream
½ tsp golden caster sugar

Chocolate Coating:

20g melted chocolate

Tuile:

95g water
10g plain flour
1 tbsp activated charcoal powder

Method

Prepare the Chocolate Ganache

In a small saucepan, heat the double cream with the golden caster sugar over low heat.
Stir continuously until the sugar is fully dissolved.
Pour the warm cream over the Belgian chocolate in a bowl and mix until smooth.
Refrigerate until firm.

Make the Laddu

Melt the butter in a pan over medium heat.
Once melted, add the yellow pea flour and toast it for 15-20 minutes, stirring frequently until golden brown and aromatic.
Stir in the maple syrup and desiccated coconut until well combined.
Remove from heat and let the mixture cool slightly.

Shape the Laddu

Place a sheet of cling film on a flat surface.
Spread the laddu mixture evenly over it.
Roll the chilled chocolate ganache into a small ball and place it in the centre of the laddu mixture.
Using the cling film, wrap the laddu mixture around the ganache, forming a smooth ball.
Transfer to the freezer immediately to set.

Coat the Laddu

Once firm, remove the laddu from the freezer.
Dip it in the melted chocolate, making sure to coat every side evenly.
Roll the laddu in crushed roasted pistachios for added crunch.
Place back in the freezer for a few minutes to set.

Make the Tuile

In a bowl, whisk together water, plain flour, and activated charcoal powder until smooth.
Heat a non-stick pan over high heat and pour a thin layer of the tuile mixture.
Cook for a few seconds until crispy.
Remove from heat and set aside.

Serve

Plate the laddu alongside the tuile, serve immediately, and enjoy!