Decadent Chocolate Golgappe with Peanut Praline & Vanilla Milkshake
30 minutes
1137 reads
About Decadent Chocolate Golgappe with Peanut Praline & Vanilla Milkshake
Prepare your taste buds for an explosion of sweet and savory! These Decadent Chocolate Golgappe are a truly unique dessert experience, blending the crispy familiarity of golgappe with the rich indulgence of chocolate.Imagine biting into a crisp, chocolate-dipped puri shell, filled with a crunchy peanut praline and juicy strawberries. Then, instead of the traditional spicy pani, you dip it into a creamy vanilla milkshake – pure bliss!This innovative twist on a beloved Indian street food is perfect for parties or a special treat any day of the week. Get ready to impress your guests (and yourself) with this unforgettable flavor combination.
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
For the Chocolate Golgappe
- 1 cup Semi-Sweet Chocolate Chips
- 10 Pani Puri Shells
- 2-3 Strawberries chopped
For the Vanilla Milkshake
- 1 cup Milk
- 1 cup Vanilla Ice Cream
For Garnish
- 1/2 cup Sprinkles
Instructions
- Melt the semi-sweet chocolate chips in a double boiler or microwave in 30-second intervals, stirring until smooth. This gentle heating prevents scorching.
- Dip each pani puri shell into the melted chocolate, ensuring it's evenly coated. Gently tap off any excess chocolate.
- Sprinkle the chocolate-covered puri shells with sprinkles. Place them on a parchment-lined baking sheet and chill in the refrigerator until the chocolate sets. This helps the chocolate harden quickly and evenly.
- In a saucepan over medium heat, add the granulated sugar. Let it caramelize without stirring until it turns a golden amber color. This develops a rich, nutty flavor.
- Add the chopped peanuts and sea salt to the caramelized sugar. Stir quickly to combine. The salt enhances the sweetness of the praline.
- Pour the peanut praline mixture onto a parchment-lined baking sheet and let it cool completely. Once cooled, break it into small pieces.
- Fill the chocolate-coated pani puri shells with the peanut praline and chopped strawberries.
- In a blender, combine the milk and vanilla ice cream. Blend until smooth and frothy. This creates the 'pani' for the golgappe.
- Just before serving, arrange the filled golgappe on a platter. Pour the vanilla milkshake into small glasses for dipping or serve it alongside for pouring over the golgappe.
Recipe Notes
Expert Tips
- For a richer flavor, toast the nuts before adding them to the recipe.
- Adjust the sweetness to your liking by adding more or less sugar.
- If you don't have fresh ingredients, frozen or canned alternatives can be used.
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
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Recipe Nutrition
Calories: 337kcalCarbohydrates: 39gProtein: 8gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 22mgSodium: 64mgPotassium: 319mgFiber: 2gSugar: 34gVitamin A: 235IUVitamin C: 4mgCalcium: 137mgIron: 1mg
Ananya Khera
Articles: 12
3 Comments
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Looks so delicious! Thanks for the recipe.
Looks so delectable! Thanks for posting.
This looks amazing! Thanks for sharing.