• Prep Time 5-10 minutes
  • Cook Time 10-15 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Description

Kalakand and white chocolate make a wonderful combination in this mousse.


  • Kalakand – 100 grams
  • Chopped white chocolate – 1/2 cup
  • Fresh cream – 1 cup
  • Whipped cream – 1 1/2 cups
  • Cocoa powder – 2 tbsp
  • Slivered pistachios + for garnishing – 3 tbsp



  1. Heat fresh cream in a non stick pan for 2-3 minutes. Add white chocolate and cook, stirring continuously till the chocolate melts.
  2. Mash kalakand, add to the pan and cook for 3-4 minutes.
  3. Cool the mixture and transfer in a bowl. Add whipped cream and mix well. Transfer half of the mixture in another bowl.
  4. Add cocoa powder to half of the mixture and mix well. Add pistachios to the other half mixture and mix well.
  5. Divide the cocoa mixture equally into 4 glasses. Top it with the pistachio mixture.
  6. Garnish with chopped pistachios and serve chilled.


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Harpal Sokhi


Fusion of Indian food with International Cuisine is what made Chef Harpal Singh Sokhi a sought after name within the Food industry. With a background of North India, Chef Harpal is a music lover and is fluent in English and five Indian regional languages - Hindi, Punjabi, Bengali, Oriya and Telugu.

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