CHOCOLATE MAAMOUL #Recipe For Ganache Chocolate 150 g Heavy cream 80 gm Method:- Heat the cream pore over the chocolate, cover it with aluminum foil for 3 to 4 minutes, Emulsify it together. For maamoul dough Unsalted Butter 150 g Milk powder 250 g Icing sugar 250 gm Fine Semolina 250 Flour 250 gm Baking powder 5 g Oil 50 ml Cream 50 g Beat the butter and icing sugar in a machine untill smooth, add oil and cream together, Add all the rest ingredients in to it and make a dough, Seal the steel rin