Watch this video to find out how to make this recipe. Click to subscribe for more recipe. CHOCOLATE AND RASMALAI DELICE Ingredients 1½ cups chopped dark chocolate 5-6 rasmalai 8-10 digestive biscuits 3 tablespoons melted butter ¾ cup fresh cream 2 teaspoons gelatin ¼ teaspoon green cardamom powder 1 cup whipped cream 2 teaspoons butter White chocolate garnishes as required Method 1. Line a spring bottom tin with a parchment paper. 2. Grind the broken biscuits into a fine powder and transfer in a bowl. Add melted butter and mix till it resembles breadcrumbs. 3. Line the prepared tin with the biscuit crumb mixture and level it out. Refrigerate till it sets. 4. To prepare dark chocolate ganache, heat cream in a non-stick pan and bring to boil. 5. Take dark chocolate in another bowl. Pour the hot cream and mix well till the chocolate melts. 6. Transfer ½ cup of the ganache in a microwave proof bowl and reserve it. 7. Take 1 tablespoon water in a small bowl. Sprinkle 1½ teaspoons of gelatin and set aside to bloom for 1-2 minutes. 8. Add cardamom powder to ½ of ganache and mix. Add ¼ of whipped cream and fold gently. Add remaining whipped cream and fold well. Set aside. 9. Transfer the bloomed gelatin in another microwave proof bowl and heat in a microwave for 30 seconds. Remove from heat and mix to bring down to room temperature. 10. Add some of the prepared chocolate mixture to the gelatin and mix well. Transfer the chocolate-gelatin mixture to the remaining chocolate and fold well. 11. Pour half the chocolate mixture over the crust in the tin and spread evenly. 12. Squeeze the excess milk from the rasmalais and arrange them on the chocolate. Pour the remaining chocolate mixture on top and spread evenly. Refrigerate for 6-7 hours or till semi-set. 13. Take 1 tablespoon water in a small bowl. Sprinkle remaining gelatin and set aside to bloom for 1-2 minutes. 14. To prepare chocolate glaze, add butter and bloomed gelatin to the reserved ganache and mix well. Heat the prepared chocolate mixture in microwave for 30 seconds. Remove from heat and mix well. 15. Strain the chocolate glaze over the prepared tin and swirl to spread evenly. Refrigerate till it completely sets. 16. Take some hot water in a large bowl. Dip ½ of the tin in it for 5 seconds and demould. 17. Place the delice on a cake board and decorate with white chocolate garnishes. 18. Cut into wedges and serve. Click to Subscribe: http://bit.ly/1h0pGXf http://www.facebook.com/ChefSanjeevKapoor https://twitter.com/sanjeevkapoor