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Gujiyas, samosas and bhaang are classics. But, if you want to expand the Holi menu or make last-minute sweet treats, combine chocolate with alcohol. Devashree Muni, chef and founder of the Cocoa Cellar, a patisserie known for booze-infused desserts in Mumbai, shares two recipes for the festival of colours. One of them travels well and that can mean only one thing—book a Dunzo delivery and share it with friends and family for a socially-distanced Holi.
Baileys chocolate mousse
Ingredients-
1 cup Baileys
2 cups heavy cream
1 tsp gelatin
½ cup cold water
150g chocolate chips
Method-
1. Heat Baileys and ¼ cup cream in a pan till boiling point.
2. Add the chocolate to the cream mix and stir.
3. Sprinkle the gelatin in cold water.
4. Pour the remaining cream into a bowl.
5. Add the chocolate ganache and beat till you see soft peaks.
6. Add the gelatin to the mousse.
7. Refrigerate for two hours
8. Garnish it with nuts and enjoy
Kahlua chocolate chip cookies
Ingredients
1 cup butter
1 cup brown sugar
1 cup castor sugar
2 eggs
2 ½ tsp Kahlua
1 ½ tsp vanilla extract
3 cups flour
1 tsp Salt
1 tsp baking soda
1 tsp baking powder
2 ½ cups chocolate chips
Method-
1. Preheat oven to 175° C
2. In a bowl, beat butter and the sugars.
3. Add eggs, kahlua and vanilla extract
4. Add the dry ingredients and the chocolate chips
5. Mix until combined
6. Chill the dough in refrigerator
7. Make dough balls
8. Bake for 13-14 min until golden and enjoy.
