This no-cook, creamy chocolate shrikhand is a rich and easy dessert that's perfect for warm days. Layered over a refreshing yogurt-orange jelly, this a delightful indian fusion dessert is a treat for any celebration. You can add fresh cut up fruits or nuts of your choice for color, texture and added flavor.
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A Treat With Chocolate and Citrus
My kids love chocolate version of indian sweets. From chocolate burfi to chocolate kulfi to brownie burfi bites, they can't get enough. So, I took inspiration from the classic orange and chocolate combo and brought together two of their favorites in this dessert - orange jelly mixed with yogurt, and rich, milk chocolate shrikhand.
The yogurt jello is inspired from posts all over my social media and I feel that it's a wonderful idea! You can use either dark chocolate or semi-sweet chocolate for the shrikhand, depending on your taste. Coco powder intensifies the chocolate flavor and I recommend you add it. And while I love the orange jelly for that classic citrus-chocolate pairing, strawberry or raspberry jelly also go beautifully with the chocolate-flavored yogurt.
There's a gentle hint of freshly ground cardamom in the shrikhand, and it adds a touch of warmth and spice. Altogether, every of this dessert bite is fruity, refreshing, luscious, and chocolatey.
There are a few steps in this recipe but it's not complicated. You do need to start a day ahead because we need super thick hung curd that needs to drain overnight. Then, the jelly layer needs about 4 hours of setting before you top it with the shrikhand. So while the actual prepping time is about 20 minutes, the setting time for the dessert is about 4-6 hours before you can serve.
Ingredients
Yogurt - Is the main ingredient in the recipe. Choose whole milk yogurt for a rich, delicious tang. Some people use greek yogurt straight for making shrkhand, but i personally always prefer straining the regular yogurt/dahi overnight and using it. Avoid using non fat yogurt because then the dessert will taste chalky.
How To Make
- Line a colander with cheesecloth and set it over a deep bowl. Spoon the yogurt onto the cheesecloth, cover it, and let it drain in the refrigerator overnight to remove excess whey.
2. In a large bowl, add the orange jelly mix and top with 1 cup boiling water. Mix well until fully dissolved. Let cool for 10 minutes.
- Add one cup of yogurt and using a whisk, mix very well until you get a smooth mixture. Strain the mixture if needed.
- Pour ¼ cup of the jelly mixture into your serving cups. Place in the fridge for 4-6 hours to set fully.
- In a heat proof bowl, combine the chocolate and heavy cream. Microwave for 20-30 seconds until the chocolate softens. Stir using a spatula to fully melt the chocolate until smooth. Let cool for 5-7 minutes before using.
- In a large bowl, add the cold thick, strained yogurt, cocoa, melted chocolate, cardamom and powdered sugar.Using a whisk, combine verything until super smooth. Your chocolate shrikhand is ready.
7. Add the shrikhand to a piping bag and pipe it over the set jelly layer neatly on top for a clean, layered finish. Chill the cups for until ready to serve.
8. Top the shrikhand with cut up kiwi, sliced almonds and rose dust and serve chilled. Enjpy!
Chocolate Shrikhand With Orange Jelly
Ingredients
For Yogurt Orange Jelly
- 1 pack orange jello
- 1 cup yogurt plain, thick
- 1 cup water
Chocolate Shrikhand
- 400 g yogurt plain, thick
- 4 oz milk chocolate melts
- ¼ cup cream
- ½ tablespoon unsweetened cocoa powder
- 2-3 tablespoon powdered sugar taste and adjust quantity
- ½ teaspoon cardamom powder
To serve
- ½ cup chopped kiwi
Instructions
Orange Jelly Layer
- Line a colander with cheesecloth and set it over a deep bowl. Spoon the yogurt onto the cheesecloth, cover it, and let it drain in the refrigerator overnight to remove excess whey.
- In a large bowl, add the orange jelly mix and top with 1 cup boiling water. Mix well until fully dissolved. Let cool for 10 minutes.
- Add one cup of yogurt and using a whisk, mix very well until you get a smooth mixture. Strain the mixture if needed.
- Pour ¼ cup of the jelly mixture (as more if you want a thicker layer) into your serving cups. Place in the fridge for 4-6 hours to set fully.
Chocolate Shrikhand Layer
- In a heat proof bowl, combine the chocolate and heavy cream. Microwave for 20-30 seconds until the chocolate softens. Stir using a spatula to fully melt the chocolate until smooth. Let cool for 5-7 minutes before using.
- In a large bowl, add the cold thick, strained yogurt, cocoa, melted chocolate, cardamom and powdered sugar.Using a whisk, combine verything until super smooth. Your chocolate shrikhand is ready.
- Add the shrikhand to a piping bag and pipe it over the set jelly layer neatly on top for a clean, layered finish. Chill the cups for until ready to serve.
- Top the shrikhand with cut up kiwi and serve chilled. Enjpy!
Notes
- This dessert stays good for 2 days in the fridge. After that I noticed that the shrikhand started leaving water.
- Add powdered sugar to taste. Start with small quantity and adjust gradually.
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