White Chocolate Thandai Mousse

Eggless Mousse with flavors of white chocolate and thandai! This White Chocolate Thandai Mousse is the perfect fun dessert for your Holi party!
5 from 4 votes
PREP TIME
20 mins
CHILL TIME
2 hrs
COURSE
Dessert
CUISINE
Pakistan/Indian
SERVINGS
6
CALORIES
245 kcal
INGREDIENTS

3/4 cup heavy cream 6 oz, cold
3 oz white chocolate chopped, around 1/2 cup chopped white chocolate
3 oz cream cheese at room temperature
3 tablespoons thandai powder
2 tablespoons powdered sugar or to taste
shaved white chocolate to garnish
chopped pistachio to garnish
dried rose buds to garnish
INSTRUCTIONS

Chill the bowl and the wire whisk attachment (or your hand whisk/hand blender attachment) for 15 to 20 minutes before you whip the cream. Of course the cream should be cold too (straight out of the refrigerator).
Then transfer the cream to the cold bowl.
Using the wire whisk attachment of your stand mixer (or using your stand mixer), whip the heavy cream until stiff peaks form.
Transfer the whipped cream to another bowl and set aside.
Now melt the white chocolate using a double boiler method, which means put a pan half filled with water on medium-low heat. Put a bowl with the chopped white chocolate (make sure to chop chocolate into small pieces) on top of the pan simmering with water.
The water in the pan below should be simmering slightly (not boiling) and the bottom of the bowl with the chocolate should not touch the water.
Stir until the chocolate melts. Then remove the chocolate bowl from heat and let it cool a bit.
You can also melt the chocolate using a microwave.
To the same bowl in which you had beaten the heavy cream, now add cream cheese (room temperature), along with thandai powder and powdered sugar.
Beat using the paddle attachment of your stand mixer (or using your hand mixer/whisk) until it is all combined and creamy.
Then add in the melted (and slightly cooled) white chocolate into the mixer. Mix until combined. Scrape down the sides and bottom as needed.
Start folding the whipped cream into the cream cheese and thandai mixture. Add the whipped cream in 3 parts.
After each addition, mix the cream using the cut and fold method, moving your spatula in one direction.
Do not mix very vigorously else you will deflate all the air from the whipped cream, so fold gently.
Then transfer the mousse into a piping bag. Mine was also fitted with a round nozzle.
Pipe the mousse into serving glasses using the piping bag. Chill in the fridge for 2 hours before serving.
Garnish the White Chocolate Thandai Mousse with shaved white chocolate, pistachios and dried rose buds!
NOTES
I used a 4 oz serving glass so this recipe served 4-5. If you use shorter dessert glasses (2 oz), this recipe will serve more.
NUTRITION
Calories: 245kcal
Carbohydrates: 12g
Protein: 2g
Fat: 20g
Saturated Fat: 12g
Cholesterol: 59mg
Sodium: 70mg
Potassium: 82mg
Sugar: 11g
Vitamin A: 628IU
Vitamin C: 1mg
Calcium: 61mg
Iron: 1mg