Nolen Gurer Mousse with Chocolate Chips and Chunkies Crumbs
Even though I was in tremendous pain, my hands were itching to conjure up something sinfully delicious with my newly-acquired Good Day Chunkies before all of them found their way into my tummy. Now let me be very honest. This was intended to be an ice cream. I had made the base and freezed it 48 hours before I intended to photograph it. But as luck would have it, there was a power cut through the night before and by the time I got down to shooting it, my ice cream was no longer an ice cream. :( But if there's one thing I've learnt from Masterchef, it is the wise words: "Stop thinking what your dish was meant to be, make the best of what it is." And that is where this mousse comes in. For us Bongs, nolen gur is the answer to all of life's problems, but in this case, it were the crumbly Chunkies that stole the show.
Step 1: Make an amazing dish with Chunkies Step 2: Upload a picture of the dish with a Chunkies pack on your FB/Twitter/Instagram account with #ChefsWithChunkies. Also, put up your recipe as a note on FB or on your blog and share the link in your entry. 10 lucky winners stand a chance to meet the Masterchef Australia hosts in person on the ! For contest terms & conditions, visit https://www.facebook.com/
Now, here’s my Chunkies recipe: Nolen Gurer Mousse with Chocolate Chips and Chunkies Crumbs
For the mousse:
Heavy cream: 1 litre
Nolen Gur/Date Palm Jaggery: 400 gm (or depending upon the kind of sweetness you prefer)
Milk: 4 tbsp
Cornflour: 2 tsp
Chocolate Chips: 1/2 cup
Britannia Chunkies, crumbled: 6-7 cookies
Britannia Chunkies: 5-6 cookies
1. In a deep-bottomed pan, melt the jaggery on low heat. If it's unyielding, add 1-2 tsp of water to help it melt. Wait till the jaggery turns into a caramel colour, at the same time ensuring that it's not burnt. Set aside. If you're using jhola gur (liquid jaggery), you can skip this step altogether.
2. In a small bowl, mix the cornflour with the milk till no lumps remain. Set aside.
3. In another deep-bottomed pan, bring the cream to a very light boil. Then lower the heat and simmer for 8-10 minutes or till the cream thickens a bit, stirring continuously. Now add the milk and cornflour mixture and stir well. Simmer for another 5-6 minutes. Take off from the heat.
4. Gently fold in the previously melted jaggery. The mousse base is almost ready now, but here comes the fun part.
5. Take the Chunkies crumbs and chocolate chips by handfuls and throw them into the base. Swirl to blend everything uniformly. Tip the mixture into a metal loaf pan or tray, tightly wrap with a clingfilm and tuck away in the freezer. Allow to rest for 4-5 hours or overnight.
6. 30 minutes before serving, bring it down to the refrigerator from the freezer.
7. Serve with more Chunkies crumbs on the top and with a generous drizzle of caramel sauce.
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