Mathura Pedhe Chocolate Truffle By Rakhee Vaswani

Mathura Pedhe Chocolate Truffle

A modern, chocolate twist to the classic Mathura peda, this dessert is sure to surprise your guests and family with each bite
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Cooking Time

55-60 min

Meal Type


Preparation Time

40-45 Min



Rate This Recipe9


  • 1 cup chocolate
  • melted
  • 1 silicone mould
  • 1 tbsp chopped pistachio
  • 1 tbsp cranberries
  • 1 tbsp almond slivers
  • 1 tbsp chopped hazelnuts
  • 1 tbsp black raisins
  • 5 to 6 mathura peda
  • 1 foil sheet
  • edible bronzer for dusting
  • icing sugar for dusting


  1. 1

    To make chocolate shells fill a silicone mould with melted chocolate and tap gently.
  2. 2

    Upturn the mould to remove excess molten chocolate so that only a thin layer is left behind.
  3. 3

    Refrigerate for 10 to 15 mins.
  4. 4

    To make chocolate sheet, spread the chocolate on a flat silicone mat, sprinkle chopped pistachio, cranberries, almond slivers, chopped hazelnuts, black raisins.
  5. 5

    Refrigerate to set the chocolate, carefully demould the chocolate shells from the silicone mould, take a piece of the Mathura peda and place in the centre of one chocolate shell, cover it with another chocolate shell and seal it with melted chocolate, refrigerate for 5 to 10 mins to seal the edges.
  6. 6

    Once set, remove the mathura peda filled chocolate balls and dip them in the melted chocolate.
  7. 7

    Wrap each chocolate ball loosely in foil and refrigerate for 10 to 15 minutes. Unwrap the chocolate balls and dust them with edible bronzer with a brush.
  8. 8

    Plate the Mathura chocolate balls in a serving dish and break the dry fruit infused chocolate sheet into small pieces and arrange them on the plate.
  9. 9

    Dust with icing sugar and enjoy!.

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