A light and fluffy creamy thandai flavored white chocolate mousse made in four different colors is just perfect to celebrate Holi, the festival of colors.
Table of contents
What is Thandai?
Thandai is a refreshing drink made in the Indian subcontinent during the months of spring and summer. The beverage is made with a special powder that is made with a combination of dried fruits and nuts like almonds, cashew, pistachios with some spices like fennel, cloves, black peppercorn, rose petals, and poppy seeds.
This aromatic powder/masala is used to make a chilled beverage with milk and sugar. Thandai is a very popular drink to make on Holi, the festival of colors. Check this recipe to learn how to make thandai masala and keep it ready to use whenever required.
What is Mousse?
Mousse is a French dessert made with whipped cream and eggs. A very light, fluffy and velvety silky dessert that would just melt in your mouth. Traditionally made with eggs and cream, along with chocolate, mousse is a popular desseret worldwide.
Thandai Choclate Mousse
Thandai chocolate mousse is a fusion of traditional thandai and western mousse. With the flavors of nuts and spices, saffron when combined with fluffy whipped cream and white chocolate the result is just out of this world delicious.
Why make Thandai Chooclate Mousse?
☑Easy to assemble
☑Needs only few ingredients
☑Fluffy and melt in mouth delicious
☑Doesn’t need fancy ingredients
☑Perfect to celebrate Holi
☑Quick and easy no bake recipe
Ingredients Needed for Thandai Chocolate Mousse
- Double Cream: Double or heavy whipping cream to make the base of the mousse.
- White Chocolate: White chocolate to make a rich and velvety mousse. As we will be making colorful mousse white chocolate will ensure we’d get nice colors.
- Icing sugar: Powdered sugar helps in making the best-whipped cream mousse.
- Thandai Masala: Few tablespoons of thandai masala will do all the trick and bring out all those exotic flavors in the mousse.
- Food coloring: To get colorful layers.
- Nuts: Any of your favorite nuts to top mousse.
How to make Thandai Mousse?
In a chilled mixing bowl add the double cream and beat until soft peaks. Now add the icing sugar and beat until stiff peaks are formed.
In a double boiler melt the chocolate and keep it aside to slightly cool. Now fold the melted chocolate into the whipped cream. Add saffron strands, thandai masala, and fold in gently.
Divide the mousse into four equal parts. Add food colorings into each part and fold gently. Transfer the mousse into 4 different piping bags with your choice of nizzle. I use a 2″ star nozzle hole.
Assembling
Now take a serving glass and pipe each color of thandai mousse. Garnish with almonds, cashew, saffron, rose petals, and sugar sprinkles. Serve chilled.
Serving Suggestions
Serve the thandai chocolate mousse chilled ith any of your favorite holi dishes.
Pro Tips/FAQs
You can make the vegan mousse. Instead of dairy products use plant-based products. Coconut cream can be used instead of double cream.
Well, As we need to whip the cream to make it fluffy, airy, and soft we can not use normal milk cream. Double or heavy whipping cream will make the best mousse.
Store the mousse in the refrigerator. You can make it a day before and store the assembled serving glasses in the refrigerator.
Yes, of course, simply assemble the thandai chocolate mousse in serving glasses without using any food color. Saffron will give it a slight pale color naturally.
Chocolate will overpower the flavors of thandai but I guess there won’t be any other issues. If you are ok with the combination of chocolate and thandai please go ahead and try making it.
Make sure to use chilled bowl, chilled beaters and the cream should be straight out of the refrigerator when you are whipping it.
You can melt the chocolate in the microwave. Use an MW safe bowl and melt the chocolate for 30 secs, remove from MW, stir and melt again for 30 sec. Do it 2-3 times until the chocolate is melted.
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Looking for more such yummy recipes to get some ideas for your snacking? Do not miss my Nan Khatai and Chonya doce and the best ones’s Vegan Carrot Banana Cake.
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Thandai Chocolate Mousee
Equipment
- Saucepan
- Piping Bags
- Serving Glass
Ingredients
- 300 ml double cream
- 150 gm white chocolate
- 4 tablespoon icing sugar or to taste
- 4 tablespoon thandai masala
- few saffron strands
- 3-4 drops of yellow food color
- 3-4 drops of red food color
- 3-4 drops of green food color
- 3-4 drops of blue food color
To garnish
- sliced cashew
- sliced almonds
- rainbow sprinkles
- dried rose petals
- few saffron strands
Instructions
- In a chilled mixing bowl add the double cream and beat until soft peaks.
- Now add the icing sugar and beat until stiff peaks are formed.
- In a double boiler melt the chocolate and keep it aside to slightly cool.
- Now fold the melted chocolate into the whipped cream. Add saffron strands, thandai masala, and fold in gently.
- Divide the mousse into four equal parts. Add food colorings into each part and fold gently.
- Transfer the mousse into 4 different piping bags with your choice of nizzle. I use a 2″ star nozzle hole.
Assembling
- Now take a serving glass and pipe each color of thandai mousse.
- Garnish with almonds, cashew, saffron, rose petals, and sugar sprinkles.
- Serve chilled.
Notes
- How to make Thandai Mousse Vegan? You can make the vegan mousse. Instead of dairy products use plant-based products. Coconut cream can be used instead of double cream.
- Can we use normal milk cream? Well, As we need to whip the cream to make it fluffy, airy, and soft we can not use normal milk cream. Double or heavy whipping cream will make the best mousse.
- How to store the thandai chocolate mousse? Store the mousse in the refrigerator. You can make it a day before and store the assembled serving glasses in the refrigerator.
- Can we make it without colors? Yes, of course, simply assemble the thandai chocolate mousse in serving glasses without using any food color. Saffron will give it a slight pale color naturally.
- Can we use dark/milk chocolate? Chocolate will overpower the flavors of thandai but I guess there won’t be any other issues. If you are ok with the combination of chocolate and thandai please go ahead and try making it.
- How to ensure we make the best mousse? Make sure to use a chilled bowl, chilled beaters and the cream should be straight out of the refrigerator when you are whipping it.
- Any alternatives for a double boiler? You can melt the chocolate in the microwave. Use an MW safe bowl and melt the chocolate for 30 secs, remove from Mw, stir and melt again for 30 sec. Do it 2-3 times until the chocolate is melted.
Nutrition
Always let me know how this recipe turned out in the comments below. I will be so excited to hear how you served your Thandai Chocolate Mousse and please do share your tips and tricks with me.
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Best Regards,
Sapana Behl