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We hope you got benefit from reading it, now let’s go back to chocolate golgappe stuffed with motichur and basundi mousse recipe. You can have chocolate golgappe stuffed with motichur and basundi mousse using 14 ingredients and 7 steps. Here is how you achieve that.
The ingredients needed to cook Chocolate Golgappe Stuffed with Motichur and basundi mousse:
- Provide For basundi:-
- Take 1 ltr Milk
- Get 1/2 cup chopped dry fruits as per your choice
- Provide 6-7 threads sugar
- Get 1 pinch cardamom powder
- Provide 2 motichoor laddu
- Take For golgappa
- Get 8-10 pieces pani puri chips
- Use 100 gm dark chocolate
- Provide 2 tbsp oil
- Use as needed Oil for deep friying
- Use 1 cup whipped cream
- Provide For garnish
- Prepare as needed dry fruits chopped
Steps to make Chocolate Golgappe Stuffed with Motichur and basundi mousse:
- Basundi:- heat milk in a pit reduce to 3/4 to it's original quantity. Once it gets thick add dry fruits and cardamom powder (no needs to add sugar, because we add motichoor laddu in golgappe) cook it for 2 more minutes, turn the flame off, keep it in refrigerator.
- Gently fold the whipped cream into basundi, again put it back into the refrigerator.
- Heat oil in a pan, deep fry manipuri chips., Cool it down.
- Set a double boiler, combine, chocolate and oil and melt it.
- Coat pani puri with chocolate and keep into refrigerator.
- Assemble:- make holes on top of panipuri, fill crushed motichoor laddu, basundi mousse and dry fruits and whipped cream. Garnish with chopped pistachios. Take short glasses add moti choor add crushed moti choor laddu, add basundi mousse, keep golgappe on top of glasses.
Chocolate mousse generally is a little elaborate process and requires many processes like cracking and separating eggs whites and yolks, melted chocolate, and lots of gentle folding. But you will love to know that there is an easy two-ingredient chocolate mousse that is delicious. Place the chocolate in a stainless steel bowl, over a pot of simmering water, stir with a rubber spatula as the chocolate melts, if the pan starts to get too hot, remove it from the heat. It normally has a smooth, light and airy texture. Delicate yet rich dessert that goes perfectly for any celebration.
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