Thandai White Chocolate Mousse Recipe – Easy Indian Dessert

Last Updated on 2 months by Neha Deshmukh

Thandai White Chocolate Mousse Recipe – Easy Indian Dessert

Hey everyone! If you’re anything like me, you’re always on the lookout for a dessert that’s both impressive and easy. And trust me, this Thandai White Chocolate Mousse is exactly that! I first made this for a Holi get-together last year, and it was a total hit. The delicate floral notes of thandai paired with the sweetness of white chocolate? Pure magic. Let’s get into it!

Why You’ll Love This Recipe

This mousse is seriously dreamy. It’s light, airy, and bursting with the flavour of traditional Indian thandai. It’s a fantastic way to enjoy the flavours of the festival of colours year-round, or honestly, just because you deserve a little something special. Plus, it comes together surprisingly quickly – perfect when you want a show-stopping dessert without spending hours in the kitchen.

Ingredients

Here’s what you’ll need to create this deliciousness:

• ¾ cup heavy cream (about 177ml)
• 3 oz white chocolate (about 85g)
• 3 oz cream cheese (about 85g), softened to room temperature
• 3 tablespoons thandai powder
• 2 tablespoons powdered sugar

Ingredient Notes

Let’s talk ingredients! A few things will really make this mousse shine.

• Thandai Powder: This is the star of the show! Thandai powder is a blend of spices traditionally used to make the refreshing thandai drink, especially popular during Holi. It usually includes almonds, cardamom, fennel, rose petals, and sometimes saffron. You can find it at Indian grocery stores, or online. The quality of your thandai powder will impact the flavour, so try to get a good one!
• White Chocolate: I recommend using a good quality white chocolate with a high cocoa butter content (around 30%). This will give you a smoother, creamier mousse. Cheaper white chocolate can sometimes be a bit waxy. I personally love using a brand with vanilla notes – it complements the thandai beautifully.
• Heavy Cream: Don’t even think about using anything less than heavy cream (also known as whipping cream) for this recipe. It needs that high fat content to whip up properly and give you that lovely, airy texture. We’re aiming for at least 36% milkfat.

Step-By-Step Instructions

Alright, let’s make some mousse!

1. First things first, chill your mixing bowl and whisk attachment for about 15-20 minutes. This is key for getting stiff peaks with the cream.
2. While that’s chilling, melt the white chocolate using a double boiler method (or carefully in the microwave in 30-second intervals, stirring in between). Let it cool slightly – we don’t want it to melt the cream cheese!
3. In a separate bowl, beat the room-temperature cream cheese with the thandai powder and powdered sugar until it’s nice and creamy. Make sure there are no lumps!
4. Gently mix the slightly cooled melted white chocolate into the cream cheese mixture.
5. Now for the fun part! Whip the cold heavy cream until stiff peaks form. This means when you lift the whisk, the cream holds its shape.
6. Gently fold the whipped cream into the white chocolate and cream cheese mixture in three parts, using a cut-and-fold method. This keeps the mousse light and airy. Don’t overmix!
7. Transfer the mousse to a piping bag (or use a ziplock bag with a corner snipped off) and pipe it into serving glasses.
8. Chill for at least 2 hours to allow the mousse to set.

Finally, garnish with white chocolate curls, pistachios, and rose buds before serving. Isn’t it pretty?

Expert Tips

Want to make sure your mousse is perfect? Here are a few pro tips:

• Stiff Peaks: To get stiff peaks with your cream, make sure everything is cold – the cream, the bowl, and the whisk. And don’t overwhip!
• Grainy White Chocolate: Avoid overheating the white chocolate, as this can cause it to seize and become grainy. Low and slow is the way to go.
• Folding Technique: The cut-and-fold method is crucial for keeping the mousse light. Gently cut down through the center of the mixture with a spatula, then fold it over on itself. Repeat until just combined.

Variations

This recipe is a great base for experimentation! Here are a few ideas:

• Vegan Adaptation: Swap the heavy cream for chilled full-fat coconut cream and use a vegan white chocolate. It’s surprisingly delicious! My friend, Priya, swears by this version.
• Gluten-Free: This recipe is naturally gluten-free, so you’re good to go!
• Spice Level: If you love a stronger thandai flavour, add an extra tablespoon of thandai powder.
• Festival Adaptations: For Holi, sprinkle some colourful edible glitter on top for an extra festive touch!

Serving Suggestions

This mousse is lovely on its own, but you can also serve it with:

• Fresh berries
• A sprinkle of chopped nuts
• A drizzle of honey

Storage Instructions

You can store leftover mousse in an airtight container in the refrigerator for up to 3 days. It might lose a little of its airy texture, but it will still taste amazing!

FAQs

Let’s answer some common questions:

1. Can I make this mousse ahead of time? If so, how long will it keep?

Yes, you can! You can make it up to 2 days in advance. Just store it covered in the fridge.

2. What is Thandai powder, and where can I find it?

Thandai powder is a blend of spices used in the traditional Indian drink, thandai. You can find it at Indian grocery stores or online retailers.

3. Can I substitute the white chocolate with milk chocolate?

You can, but it will change the flavour profile significantly. White chocolate provides a delicate sweetness that complements the thandai. Milk chocolate will be richer and less floral.

4. How do I prevent the mousse from being grainy?

Don’t overheat the white chocolate! Melt it gently and slowly.

5. Can this mousse be frozen?

I wouldn’t recommend freezing it, as it can affect the texture. It’s best enjoyed fresh.

6. What are some other garnishing options besides white chocolate curls, pistachios, and rose buds?

Get creative! You could use chopped almonds, saffron strands, or even a sprinkle of cardamom powder.

Enjoy! I hope you love this Thandai White Chocolate Mousse as much as I do. Let me know in the comments if you try it!