White Chocolate Thandai Mousse

Easy eggless mousse with flavors of thandai and white chocolate!

If you are looking for a show stopper of a dessert for your Holi party, give this White Chocolate Thandai Mousse a try!

four glasses of white chocolate thandai mousse placed in a glass holder with bowls filled with red and green color in the background

Holi is next week and the preparations are in full swing in my kitchen.

My mom would always prepare so much stuff for holi, and I know I have spoken about it before but it’s just that whenever I start talking about holi, this automatically comes into conversation.

I really miss those days of helping mom with the holi sweets and snacks, the best days of life for sure.

As far the traditional holi desserts goes, most people make traditional gujiyas and thandai. I know I do!

However, if you are looking for a fun fusion dessert for your Holi party, then I have got you covered with this new dessert.

White Chocolate Thandai Mousse! This eggless, light and easy to make mousse is packed with flavors and will be a great additional on your dessert table for Holi.

This White Chocolate Thandai Mousse

✔ is an easy dessert to make for Holi

✔ is packed with flavors of rose, cardamom, fennel

✔ eggless and can be made ahead in advance

✔ made with few ingredients!

The mousse gets it’s flavor from my homemade thandai powder.

It is such a versatile powder, I always make a batch ahead of Holi and then make so many things using it.

Like these Thandai Coconut Ladoos, this mousse and there’s more to come later this week.

You can use your own thandai powder or use store bought too.

However, every powder will be different in taste so you may have to adjust the quantity in the recipe according to that.

To make this mousse is super simple, simple whip the heavy cream and then fold it with the cream cheese, thandai and sugar mix. Let it set for few hours and serve!

I love the fact that this dessert can be made in advance. So if you are throwing a holi party, make this a day or two in advance, cover and chill in the fridge.

And on the day you want to serve, just take it out of the fridge for 15-30 minutes before serving.

two glasses of thandai mousse placed in black rimmed plate with bowls of color in the background

I like to decorate it with white chocolate curls (I just used a peeler to shave the chocolate), chopped pistachios and dried rose buds.

Sarvesh said that the white chocolate curls really add a nice flavor, so do not skip on those!

This white chocolate thandai mousse is not only pleasing to the taste buds but also super pleasing to the eyes.

It will definitely be the star dish of your party and I hope you guys make it for your holi celebration.

 

Method

1- 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.

2- 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.

3- 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.

4- 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.

step by step picture collage of making white chocolate thandai mousse

5- 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.

6- Beat using the paddle attachment of your stand mixer (or using your hand mixer/whisk) until it is all combined and creamy.

7- Then add in the melted (and slightly cooled) white chocolate into the mixer.

8- Mix until combined. Scrape down the sides and bottom as needed.

step by step picture collage of making white chocolate thandai mousse

9- Start folding the whipped cream into the cream cheese and thandai mixture. Add the whipped cream in 3 parts.

10-  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.

11- Then transfer the mousse into a piping bag. Mine was also fitted with a round nozzle.

12- Pipe the mousse into serving glasses using the piping bag. Chill in the fridge for 2 hours before serving.

step by step picture collage of making white chocolate thandai mousse

Garnish the White Chocolate Thandai Mousse with shaved white chocolate, pistachios and dried rose buds!

four glasses of white chocolate thandai mousse placed in a glass holder with bowls filled with red and green color in the background

If you’ve tried this White Chocolate Thandai Mousse Recipe then don’t forget to rate the recipe! You can also follow me on FacebookInstagram to see what’s latest in my kitchen!

White Chocolate Thandai Mousse

four glasses of white chocolate thandai mousse placed in a glass holder with bowls filled with red and green color in the background
Manali
Eggless Mousse with flavors of white chocolate and thandai! This White Chocolate Thandai Mousse is the perfect fun dessert for your Holi party!
Prep Time 20 mins
Chill Time 2 hrs
Course Dessert
Cuisine 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

  1. 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: 245kcalCarbohydrates: 12gProtein: 2gFat: 20gSaturated Fat: 12gCholesterol: 59mgSodium: 70mgPotassium: 82mgSugar: 11gVitamin A: 628IUVitamin C: 1mgCalcium: 61mgIron: 1mg
Keyword white chocolate thandai mousse
Tried this recipe?Mention @cookwithmanali or tag #cookwithmanali!

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