Howtomake Chocolate Golgappa by Chef Harpal

Chocolate Golgappa with Kalakand Mousse

Golgappa puri 15-20 no
Dark chocolate 1 cup
Kalakand 100 grams
White Chocolate chopped 1/2 cup
Fresh cream 1 cup
Whipped cream 1 1/2 cups
Chopped pistachios for garnishing
Chocolate vermicelli to sprinkle + for garnish

Method
• Melt the dark Chocolate in the microwave temper and keep aside.
• Now dip the gol gappa puri’s in the melted chocolate sauce sprinkle some chocolate vermicelli and refrigerate until set.
• Heat a kadai add fresh cream, mash kalakand, and cook until the kalakand melts.
• Remove it in a bowl, add white chocolate and mix until the chocolate is completely melted.
• Add whipped cream and mix well lightly and refrigerate to set.
• Now remove the puris and the mousse from the refrigerator. Pour the mousse into a piping bag.
• Place the puri on the serving platter and pipe the kalakand mousse into golgappa
• Garnish with some chocolate vermicelli, chopped pistachios and serve immediately.

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