For edible mug. Melt dark chocolate on double boiler. When melts add this to muffin mould and freeze it. Unmould the chocolate mugs and keep in refrigerator untill used.
For cocoa hazelnut pudding. In a non stick pan add milk and corn flour. Mix well and add sugar and salt. Add cocoa powder, butter, chocolate chips and chocolate essence and bring it to boiling. Cook until thick and creamy. Add hazelnut crushed and mix well. Refrigerate until used.
For chocolate cookies. Sieve maida, baking powder and cocoa powder and sugar salt and keep it aside. Add butter, essence and milk and mix together to make a dough. Freeze for 5 mins and make balls and bake in preheated oven at 180°c for 15 mins. Cool on rack and store in airtight container.
For caramelized banana pudding. In a pan heat butter and add sugar. Mix untill melted and partially caramelized. Add milkmaid and mix well. Cook untill light brown. Add banana pulp, essence and salt and cook until halwa like consistency is achieved. Cool and keep it aside for further use.
For cocoa whipped cream. Beat whipped cream with hand beater. Add icing sugar and cocoa powder. Fill in piping bag and keep in fridge for later use.
For assembling. Take chocolate mugs. Fill in cocoa hazelnut pudding. Add crumbles of lemon cake.
Now add deconstructed cookies and top with cocoa whipped cream. Sprinkle some chocolate vermicelli. Place one strawberry
For plating. In one corner of plate add some deconstructed cookies and place edible mug. Place some caramelized banana Halwa like you want. Add some Strawberry and flowers and cookies and decorate in your way.
