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Chocolate Halwa Mousse Triffle

Oct-19-2018
Moumita Malla
600 minutes
Prep Time
25 minutes
Cook Time
2 People
Serves
Read Instructions Save For Later

ABOUT Chocolate Halwa Mousse Triffle RECIPE

Sooji halwa  is a common things in many Indian household, just because its easy to cook and delicious to eat. This time i did a twist with this traditional halwa adding hershey's syrup and powder and made a fusion dessert chocolate halwa triffle .

Recipe Tags

  • Veg
  • Diwali
  • Low Fat

Ingredients Serving: 2

  1. Ingredients of making Chocolate Halwa
  2. ½ cup  sooji / semolina
  3. 4 tbsp ghee
  4. 4 crushed green cardamom
  5. ½ cup sugar
  6. 1.5 tbsp Hershey's cocoa powder
  7. 2 tsps Hershey's chocolate syrup
  8. 1.5 cup warm water
  9. How to make chocolate mousse
  10. Dark Chocolate – 1 cup (broken into pieces )
  11. Butter -2 tablespoons
  12. Hershey's chocolate syrup -2 teaspoons
  13. Low Fat Cream -1 pack
  14. Icing or Powdered sugar -2 tablespoona
  15. Vanilla essence-1teaspon
  16. For garnishing
  17. Washed , peeled , chopped almonds-2 tablepoons
  18. Little whipped cream (optional)
  19. Hershey's chocolate syrup -1 teaspoon

Instructions

  1. How To Make Chocolate Halwa
  2. Heat the ghee in a pan and let it melt. Add bay leaf and green cardamom
  3. Add sopno and semolina , and fry until light brown
  4. Add Hershey cocoa powder
  5. Mix cocoa powder with semolina and cook for a minute and then add warm water
  6. Let the water to boil
  7. Add sugar , cowok until sugar dissolved
  8. Add Hershey's syrup and mix
  9. Chocolate Halwa is ready. Let it come to room temperature and then cover and keep in the refrigerator .
  10. Your chocolate halwa is ready
  11. How to make Chocolate Mousse
  12. Put cream  in refrigerator ...chill the cream for atleast 1 hour....as the cream  has to be very cold for whipping.Place the small mixing bowl and hand whisk into the freezer for 10 to 15 minutes, if you use electric beater then no need to put in fridge. 
  13. Fill the big bowl with ice cubes. .
  14. Take out the small bowl and whisk  from fridge. .put the small bowl in the ice cubes filled  big bowl (as shown in the picture)
  15. Take out  cream  from refrigerator.. ..pour the cream into a bowl through  a strainer. .in that way, thick cream  will be separated  from  thin or watery cream.
  16. Pour the thick cream  into the small bowl and start whipping the cream  using a electric  beater or hand whisk. .if you use electric beater. .do whipping your cream  at medium  speed..it will take 10 minute.....if you use hand whisk...then it will take 15 to 20 minutes  to get  a fluffy  whipped cream. ..
  17. after 5 minutes,add powdered  sugar...
  18. Add vanilla  essence. .
  19. For continuous  15 to 20 minutes  you have to whip the cream. If your one hand gets tired...then whip  with your another  hand...or ask for somebody 's help at home...but do not  stop whipping until it doubles in volume  and forms soft peaks.
  20. Break the chocolate into small pieces.
  21. Put the chocolate in a heatproof bowl , set over a small pan of simmering water and leave to melt. Do not let the water touch the bottom of the upper pan. Only let the water simmer. Add butter and mix.Do not allow it to boil or you may burn the chocolate.
  22. Stir until completely melted.Remove from the heat and leave to cool for 10 minutes.
  23. Add Hershey's chocolate syrup for smooth texture
  24. Divide the whipped  cream into three portions. mix each portion with this chocolate ganache gradually
  25. Mix it properly but slowly
  26. Your chocolate mousse is ready , let it come to room temperature and keep refrigerator for 30 minutes
  27. Assemble the Chocolate Halwa Mousse Triffle in a glass
  28. Take a glass , first add chocolate Halwa..Press it down with a back of spoon
  29. Add chocolate mousse ,
  30. Again add some chocolate halwa on mousse , drizzle some whipped cream and Hershey's chocolate syrup
  31. Garnish with chopped almonds
  32. Serve and enjoy

Reviews (1)  

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Milli Garg
Oct-22-2018
Milli Garg   Oct-22-2018

Looks great!

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