dark chocolate mousse puri's

The countdown to Diwali has begun! It's the Festival of Lights but also when all the Indian sweets come out to play! So for me, the perfect time to experiment! Have you guys seen episodes of Chopped? I was a bit obsessed when it came out and over the years. I feel like their basket's are the quintessential home fridge. You have a mish mosh of things in there and in your pantry that you have to choose from and make something amazing with. Why do I bring this up when I'm about to dive head deep into Diwali desserts? Because I don't want to go grocery shopping again and MOST especially don't want to brave the Indian grocery stores this week (yikes!). Soooo what that means is that I will need to bring all my creativity to using the things that I already have. Luckily, I also have the internet to troll for ideas (woot woot)!

So before you come to arms with the idea/concept of this recipe...I KNOW that pani puri is a cherished snack of Indians. I KNOW I shouldn't mess with a good thing. But guys. It's a way to make them a dessert! Also here is the freaky deaky thing! I looked it up online and IT EXISTS! I'm not the only one to dream this fact it looks like they even have introduced this in India which as far as I am concerned, gives it the stamp of approval!

Here is the truth. I had leftover puri's from when I made my lazy-man pani puri (recipe here). And I had leftover dark chocolate from my lava cake (recipe here). The rest is just basic staples that someone who bakes (me) has on hand. Plus OMG sooooo good! So get on board and love this as much as I do please.

Let's not waste time. You need to be able to pop these in your mouth and know in your bones how much of a genius I am. You need to tell all your friends because guess what?? I have made this stupid easy. It really comes together in like no time.

It starts with chocolate. Thank you Trader Joe's for your massive bars.

I melted the chocolate very carefully in the microwave...standing right next to it at 15 seconds at a time, stirring after each burst until it was just melted and glossy. Don't go too far because chocolate will burn and you will have to start all over after the tears have dried on your face.

Once you have your pot of gold, you a poke small hole in your puri's like you would if you were making pani puri's. You still with me? Great. Next you dip the whole thing one by one into the bowl of melted chocolate.

Place on parchment paper on a plate. Once they are all dipped, you want to put them in the fridge for a few minutes until they harden. Carefully lift them off the parchment paper being careful not to break the puri's. Now they are ready to fill! I filled mine with the EASIEST chocolate mousse that you will ever make. It's super easy with like 3 ingredients and it's super light so that the dark chocolate puri's can balance each out. You put that in a piping bag when it's done and voila! Look at what you are left with!

I topped mine with some of the leftover shaved chocolate and some chopped roasted salted pistachios. I used a fancy piping tip for little rosettes but really, it doesn't even matter. Use a corner of a ziplock bag because it will look adorable anyway you dress it.

Here is the most important part of all. STUFF IT IN YOUR FACE. It's super delicious and makes for the most dainty and cutest individual desserts in your Diwali desserts arsenal. Seriously, go make this today.

I am going to work up something as creative for tomorrow's offering. It all depends on the what I have left in my fridge/pantry so we shall see what craziness comes up!

Dark Chocolate Mousse Puri's


5 puri's (here is the link from where you can get them if you don't have an Indian store nearby)

1 cup dark chocolate, melted

1/2 cup heavy whipping cream

1 1/2 Tbsp unsweetened cocoa powder

3 tsp powdered sugar

1 pinch of sea salt


  1. Carefully poke a penny sized hole in the top of you puri's. Using 2 forks, dip each of the puri's in the melted dark chocolate, coating them thoroughly. Place them carefully on a parchment lined plate. Once they are all coated in chocolate, put the plate in the fridge for a few minutes to set and harden.

  2. Meanwhile, in a cold bowl, add in the cream, cocoa powder, sugar and salt. Using a handheld mixer (or a whisk if you need an arm workout), mix on medium/low until everything whips up into stiff peaks.

  3. Add mousse to a piping bag with the tip of your choice or a ziplock bag. Snip the corner of your ziplock bag or pipe the filling into each puri from the opening you made earlier. Fill liberally with some mousse peaking out from the top.

  4. Garnish with shaved chocolate and chopped roasted, salted pistachios.

  5. Pop straight into your mouth at the first opportunity!

You're welcome.



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