Thandai Chocolate Mousee
A light and fluffy creamy thandai flavored white chocolate mousee made in four different colors is just perfect to celebrate Holi, the festival of colors.
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
Serving: 1bowlCalories: 337kcalCarbohydrates: 12.6gProtein: 2.6gFat: 31.6gSaturated Fat: 18.1gCholesterol: 104mgSodium: 40mgPotassium: 105mgFiber: 0.6gSugar: 9gCalcium: 89mg
Tried this recipe?Mention @Behlsapana or tag #cookingwithsapana!