Chocolate CHAT Bombs
- 30m Prep Time
- 5m Cook Time
- 50m Ready In
A fusion dessert featuring chocolate-coated pani puri filled with passion fruit, pistachios, chocolate ganache, and spiced whipped cream. Developed for children but not yet on the restaurant menu due to chocolate's behavior in heat.
Ingredients
- 1/3 lbs dark/bittersweet chocolate broken into pieces
- 10 pani puri
- 4 passion fruit flesh and seeds
- 2 tbsp pistachios chopped
- 7 7/16 tbsp double/heavy cream
- 3 7/8 oz dark/bittersweet chocolate
- 1/2 tsp dried rose petals
- 1/2 cups whipping cream
- 2 tsp icing/confectioners' sugar sifted
- 1/8 tsp ground cinnamon
- 1 vanilla pod/bean seeds only
Nutrition (per serving, estimated)
Estimated based off 5 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 105 mg
- Iron: 8.28 mg
- Magnesium: 152 mg
- Phosphorus: 382 mg
- Potassium: 1772 mg
- Zinc: 0.78 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 10 pani puri
- 7 7/16 tbsp double/heavy cream
- 3 7/8 oz dark/bittersweet chocolate
- 1/2 tsp dried rose petals
- 1/2 cups whipping cream
- 1/8 tsp ground cinnamon
Prepare
- 1/3 lbs dark/bittersweet chocolate, broken into pieces
- 4 passion fruit, flesh and seeds
- Chop 2 tbsp pistachios
- 2 tsp icing/confectioners' sugar, sifted
- 1 vanilla pod/bean, seeds only
Let's Cook
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Step 1.
Set a small heatproof bowl over a saucepan of simmering water. Add the 150g dark chocolate pieces and stir until fully melted, about 3-5 minutes.
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Step 2.
Carefully dip each pani puri into the melted chocolate, coating it completely. Place the coated pani puri on a baking parchment-lined tray and let them cool fully, about 15 minutes.
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Step 3.
While the pani puri are cooling, make the ganache: In a small saucepan over medium heat, bring the 110ml double cream to a boil, then remove from heat. Roughly chop the 110g dark chocolate and place in a mixing bowl. Pour the hot cream over the chocolate, add ½ tsp dried rose petals, and stir until the chocolate is fully melted and smooth. Set aside to cool to room temperature.
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Step 4.
While the ganache cools, make the whipped cream: In a large mixing bowl, combine 120ml whipping cream, 2 tsp sifted icing sugar, ⅛ tsp ground cinnamon, and the seeds from 1 vanilla pod. Whip with an electric mixer or whisk until stiff peaks form, about 2-3 minutes.
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Step 5.
To assemble, carefully break a small hole in the top of each cooled chocolate-coated pani puri. Fill each one one-third full with the flesh and seeds of 1 passion fruit and 1 tbsp chopped pistachios. Spoon in the cooled chocolate ganache until each is two-thirds full. Top with the whipped cream to fill completely. Garnish with additional dried rose petals and chopped pistachios.