Chocolate Chat Bombs


I developed these for my and my friends’ children. We experimented with these a lot in Mowgli, but I have yet to put them on the menu because chocolate is not an Indian ingredient. In the heat of the East, it melts, becoming crystalline and white. I take these decisions about the menu hideously seriously. My kids hate me for it!

Prep: 30 minutes + 30 minutes cooling
Cook: 5 minutes


  • 150 g/5 oz dark/bittersweet chocolate, broken into pieces
  • 10 pani puri
  • flesh and seeds from 4 passion fruit
  • 2 tbsp chopped pistachios

For the Ganache

  • 110 ml/ fl oz/scant ½ cup double/heavy cream
  • 110 g/ oz dark/bittersweet chocolate
  • ½ tsp dried rose petals, plus more to garnish

For the Whipped Cream

  • 120 ml/4 fl oz/½ cup whipping cream
  • 2 tsp icing/confectioners’ sugar, sifted
  • tsp ground cinnamon
  • 1 vanilla pod/bean, seeds only


  1. Set a small heatproof bowl over a saucepan of simmering water. Put the chocolate in the bowl and stir until fully melted.
  2. Carefully take each pani puri and coat in the melted chocolate, then set aside on baking parchment and allow to cool fully.
  3. While the pani puri are cooling, start to make your chocolate ganache by setting a small saucepan over a medium heat. Add the double cream, bring up to the boil, then remove from the heat. Roughly chop the dark chocolate and place into a mixing bowl. Pour the hot cream over the chocolate, add the dried rose petals and stir well until the chocolate has fully melted. Set aside and allow to cool. Meanwhile, whip your cream with the other ingredients in a large mixing bowl until it forms stiff peaks.
  4. To assemble, carefully break a hole in the top of each pani puri. Start by adding the fresh passion fruit and chopped pistachios until they fill the pani puri by a third, then spoon in the chocolate ganache until each pani puri is two-thirds full. Finish by filling them the rest of the way up with the whipped cream. Garnish with dried rose petals and chopped pistachios.