Take a pot and a bowl with a rim that perfectly sits on the pot. Take water till 1/4 level in the pot. Put the bowl on it. Our double boiler is ready.

Make small pieces of chocolate and put it in the bowl of our double boiler. Put the double boiler on the stove. Keep it medium to low flame. You will see that the chocolate starts to melt as the water in the boiler heats up.

Take a plate and place a net on it. Deep the golgappa fully in chocolate sauce. Take it out gently and place it on the net. Prepare all the golgappa likewise. Transfer it in the refrigerator and let it set for 30-60 min.

You may feel it again in the sauce and set if you want the chocolate layer thick.

Add sugar in the strawberries and keep aside at least for 15 min. Take out 1-2 tbsp in another bowl for garnishing. Keep the rest to add in the cream.

Beat whipping cream till soft peaks. Add strawberries along with the sugar syrup in it. Gently combine thoroughly. Keep it refrigerated till the time of serving.

Serving: place the golgappa in a serving plate. Gently break the centre of each golgappa using your finger. Put a spoonful of cream-strawberry mixure inside each golgappa. Pour some strawberry with sugar syrup over it.

Eating : pick a golgappa, open your mouth wide and place it all in the mouth. Close your eyes and enjoy the chocolatty, creamy and a bit juicy texture with some crisp.

Variations in the coating : 1. Can be coated with white chocolate instead. 2. Can use sprinklers after the coat of chocolate and then set in the refrigerator. 3. Can add mango/strawberry pulp in melted white chocolate for the fruit flavoured chocolate coating

Variations in stuffing : 1. Fruit custard 2. Broken motichoor laddu with plain /kesar Rabdi 3. Chopped fruits and Basundi (this can go well with mango flavoured coated puris) 4. Dry fruits and Malai Rabdi 5. Vanilla ice cream and cold coffee 6. Rasgulla and Rabdi. 7. Ice cream