Name: Chocolate Halwa Mousse Triffle recipe by Moumita Malla at BetterButter
Prep time: 600 min
Cook time: 25 min
Total time: 625 min
Yield: 2
Ingredients: Ingredients of making Chocolate Halwa; ½ cup sooji / semolina; 4 tbsp ghee; 4 crushed green cardamom; ½ cup sugar; 1.5 tbsp Hershey's cocoa powder; 2 tsps Hershey's chocolate syrup; 1.5 cup warm water; How to make chocolate mousse; Dark Chocolate – 1 cup (broken into pieces ); Butter -2 tablespoons; Hershey's chocolate syrup -2 teaspoons; Low Fat Cream -1 pack; Icing or Powdered sugar -2 tablespoona; Vanilla essence-1teaspon; For garnishing; Washed , peeled , chopped almonds-2 tablepoons; Little whipped cream (optional); Hershey's chocolate syrup -1 teaspoon

Ingredients Serving: 2

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

Instructions

How To Make Chocolate Halwa
Heat the ghee in a pan and let it melt. Add bay leaf and green cardamom
Add sopno and semolina , and fry until light brown
Add Hershey cocoa powder
Mix cocoa powder with semolina and cook for a minute and then add warm water
Let the water to boil
Add sugar , cowok until sugar dissolved
Add Hershey's syrup and mix
Chocolate Halwa is ready. Let it come to room temperature and then cover and keep in the refrigerator .
Your chocolate halwa is ready
How to make Chocolate Mousse
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.
Fill the big bowl with ice cubes. .
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)
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.
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. ..
after 5 minutes,add powdered sugar...
Add vanilla essence. .
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.
Break the chocolate into small pieces.
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.
Stir until completely melted.Remove from the heat and leave to cool for 10 minutes.
Add Hershey's chocolate syrup for smooth texture
Divide the whipped cream into three portions. mix each portion with this chocolate ganache gradually
Mix it properly but slowly
Your chocolate mousse is ready , let it come to room temperature and keep refrigerator for 30 minutes
Assemble the Chocolate Halwa Mousse Triffle in a glass
Take a glass , first add chocolate Halwa..Press it down with a back of spoon
Add chocolate mousse ,
Again add some chocolate halwa on mousse , drizzle some whipped cream and Hershey's chocolate syrup
Garnish with chopped almonds
Serve and enjoy

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