About Chocolate Sandesh
Rasmalai and sandesh is often made for festive occasions and especially during Durga Puja celebrations. There are many variations to this sweet, like kaju (cashew) sandesh, pista sandesh, bhapa (steamed) sandesh, dates sandesh, ice cream sandesh and this Chocolate Sandesh. Chocolate Sandesh is a delightful twist on the traditional Sandesh, blending the richness of chocolate with the delicate sweetness from the sugar. Imagine smooth, creamy sandesh infused with the deep, indulgent flavor of cocoa. The chocolatey goodness adds a whole new dimension to this beloved mishti as it is referred to in Bengali, making it a favorite among those with a penchant for both Bengali sweets and chocolate treats. Sandesh is made from chenna which is basically curdled or coagulated milk stripped of all its whey. Basically, if you know How To Make Chenna, then half the recipe is done. Chenna is also an important ingredient in other popular Indian sweets like Rasgulla and Kalakand. Some more traditional sweets made with chenna are Chena Murki, Chenna Poda and Chanar Payesh. To make this delicacy, fresh chenna is mixed with cocoa powder and organic unrefined cane sugar, cooked and then shaped into small, round balls or patties. Some variations may include chopped nuts or a sprinkle of cocoa powder on top for added texture and visual appeal. In this 3-ingredient Chocolate Sandesh recipe, I have added dark cocoa powder. But you can also use regular cocoa powder. However, with this, the color will not be so dark as shown in the pictures on this post. There are no other flavorings added. With chocolate, nothing else is needed as such. What sets Chocolate Sandesh apart is not just its flavor but also its texture. It’s velvety, with a melt-in-your-mouth consistency that’s utterly irresistible. The subtle sweetness of the chenna perfectly balances the rich cocoa, creating a harmonious flavor profile that appeals to chocolate enthusiasts.
How to make Chocolate Sandesh
Cook Sandesh Mixture
- Crumble and blitz 300 to 350 grams fresh chenna in a blender or grinder with 1 tablespoon cocoa powder and 4 to 5 tablespoons sugar, till the mixture becomes smooth.
- Add this mixture to a thick-bottomed non-stick pan or frying pan. With continuous stirring, begin to cook on low heat.
- After a few minutes, the mixture will develop a smooth and molten consistency.
- Continue to stir and cook. In the picture below, you can see that the color has darkened, the mixture has lost some of its moisture and has started coming together. The chenna should have some moistness and must not have a dense rubbery texture. Also, no oil or fat should be released from the mixture. It took about 5 minutes to get this texture on low heat. The timing may vary depending on the intensity of the heat, the size-quality of the pan and the quality of chenna.
Make Chocolate Sandesh
- Take all of the cooked mixture on a small thali or plate. Let it become warm or cool down completely. Gently knead the mixture.
- The kneaded mixture below.
- Make small or medium-sized balls from the mixture. You can make designs on top by pressing with your thumb or with a fork or toothpick.
- Garnish Chocolate Sandesh with blanched and sliced almond or pistachios, raisins or cashews or small-sized chocolate chips and serve immediately. If not serving, then refrigerate and serve later. On refrigeration, it loses a bit of softness. We personally prefer to have sandesh fresh and soft. Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Kala Jamun Recipe Malpua Recipe (Classic Homemade Sweet) Cham Cham Sweet Recipe | Chum Chum Recipe | Chom Chom Recipe Balushahi Recipe | Badusha Sweet This Chocolate Sandesh recipe from the archives was originally published on July 2014. It has been updated and republished on May 2024.
