Rasgullas (drained), dairy milk chocolate, fresh cream, and a few chopped nuts for garnish. Have everything at hand.
Chop the chocolate into pieces and melt it with cream on low heat. Keep stirring constantly to produce a rich, smooth ganache.
Gently squeeze out some syrup from the rasgullas. Lightly pat them dry using a paper towel so that they absorb the chocolate nicely.
Dip each rasgulla in the chocolate ganache. Stack them in a serving dish, layering additional ganache between if you prefer it rich.
Add chopped nuts on top for texture. Chill the dessert for one hour to allow the flavors to settle and the ganache to set slightly.