Peppermint Mocha Cups

Peppermint Mocha

Peppermint mocha cups inspired by the popular holiday classic peppermint mocha coffee. Tart shells filled with a mint flavored ganache and topped with coffee flavored cream to rekindle the holiday memories.

Peppermint mocha season is long gone now but we are still craving for more. It is one of the most cherished holiday drinks for us especially for my three year old who absolutely loves the chocolate and mint combo. I have always been a fan of chocolate and mint and chocolate and orange flavors. Nothing beats chocolate when it comes to making people happy. I made these mocha cups for my son who just relished each and every bite.

tarts

Making a ganache is not as tough as it looks or sounds. You just need to get the right Quality and right Quantity. I prefer Hershey’s semi sweet chocolate chips for the ganache and a good quality heavy cream. The ratio for a ganache is two parts chocolate and one part cream. The cream should be very warm but not boiling.

ganache

You can buy readymade tart shells or bake your own at home. You can make them in any shape you like. Remember to fill the muffin cups with beans while you bake them. This dessert is best enjoyed chilled.

peppermint mocha dessert

Ingredients

For the Tarts

Makes 12 small tarts

  • 140 gms all purpose flour
  • 70 gms butter
  • 2 tsp sugar
  • ¼ tsp baking powder
  • 2-2.5 tbsp milk

Ganache

  • 150 gms semi sweet chocolate chips
  • 100 ml heavy cream
  • ¼ tsp peppermint flavor

Mocha Cream

  • 1 cup heavy whipping cream (at least 30-40% fat)
  • 3-4 tbsp powdered sugar
  • ½ tsp vanilla
  • 2 teaspoon coffee powder

Recipe

For the Tarts

Combine flour with baking powder and sugar.  Cut in the butter using only finger tips till it resembles bread crumbs. Add one table spoon chilled milk at a time and make dough.  Refrigerate for 10 minutes. Roll out the dough and cut in rounds and line the muffin cups. Fill the cups with beans/rice and bake in a preheated oven at 180 C for 15-20 mins. Cool them completely before proceeding with next step.

For Ganache

Put chocolate chips in a bowl. Heat cream until it is just about to boil. Pour it over the chocolate chips. Leave it for a minute or two to let the chocolate melt. Stir with a spatula and mix well. At first it might look broken but keep stirring until it comes together in a creamy and shiny texture. Add the peppermint flavor and mix again. Keep it aside to cool.

For Whipped Cream

Mix coffee and sugar in little cream (you can adjust the coffee and sugar proportion as per taste or how strong you want the flavor to be). Add rest of the cream and whip till you get hard peaks. Chill in the fridge.

To Assemble

Put ganache in a piping bag or simply spoon it in tart shells. Top it with whipped cream and sprinkle cinnamon on top. Chill for 15-20 mins before serving.

 

Dal Pakwaan

Dal Pakwaan

Dal Pakwan is a sindhi breakfast. It is crispy puris made of all purpose flour (maida) and topped with chana dal mixed with onion, tomato, sweet and spicy chutneys and lots of fresh coriander. I don’t know its Rajasthan connection but I remember eating it in Ajmer where it is sold as a street food. This might not be the most authentic version of dal pakwan as I have made modifications for taste and presentation.

Pakwaan

Traditionally pakwan is a big circle shaped crispy puri with the topping of dal. I wanted to make bite sized snacks which are easier to eat so I made them in different shapes like taco shell, canapé, and also in square shape for the ease of serving and eating. I also substituted half of all purpose flour for whole wheat flour. You can add any herbs to the pakwan dough to add a flavor to the puris. Remember to poke the puris with a fork before frying. You can also use this dough to make canapés to fill with dal or any other savory filling.

dal pakwan toppings

For the dal too, I have added mung dal and toor dal to the recipe as suggested by a friend from Jaipur where it is a popular dish. It turned out healthier and tastier. You can also add deseeded and finely chopped cucumber to the topping. Chaat masala also adds to the taste.

Remember to keep the dal very thick. Mix the tomato onion mix just before serving and serve immediately to avoid the snack getting soggy.

Dal Pakwaan

Ingredients

Serves 4-5

For Pakwan

  • ½ cup all purpose flour (maida)
  • ½ cup whole wheat flour (aata)
  • 1 tsp pepper powder
  • ½ tsp carom seeds (ajwain)
  • 2 tbsp oil
  • Salt to taste
  • Oil to fry

For Dal

  • ¼ cup split green gram (mung dal)
  • ¼ cup split pigeon peas (toor dal)
  • ¼ cup Bengal gram (chana dal)
  • ¼ tsp asafoetida (heeng)
  • ¼ tsp turmeric powder
  • 1 onion finely chopped
  • 1 tomato finely chopped
  • 2 green chillies finely chopped
  • 1 tsp roasted cumin powder
  • Few pinches rock salt
  • Few tea spoons lime juice
  • Few tbsp fresh coriander finely chopped
  • Few tbsp sweet chutney
  • Few tbsp mint chutney

Recipe

For the Pakwan

Mix together the flours, black pepper powder, ajwain, 2 tbsp oil, salt, and little water to make stiff dough. Cover and keep aside for 10-15 mins. Knead again and divide into equal number of portions. Roll and cut each portion into a shape of your choice. Poke with a fork at 2-3 places and deep fry in hot oil until its crisp.

Pakwan is usually big and circle shaped. I wanted to make bite sized snack so I cut them in small 3 inch circles and squares.

For dal

Wash and soak the dals for 1 hour. Pressure cook with salt, turmeric and asafoetida till the dals are cooked (2-3 whistles). Do NOT add too much water. The dal needs to be fairly thick. Once the pressure is released, open the cooker and mix the dal lightly and keep aside.

In a bowl, mix together chopped onions, tomatoes, green chillies, roasted jeera powder, rock salt and little lime juice.

Just before serving, add the onion tomato mix to the dal and put it on the pakwan. Top it with mint chutney and sweet chutney as per taste. Garnish with lots of coriander. Serve immediately.