White Chocolate Thandai Mousse (Eggless)
Light eggless mousse with white chocolate and homemade thandai masala. Pipe into glasses and chill for Holi or any spring party.
Ingredients
For the mousse
- ¾ cup heavy whipping cream 180 ml; cold
- 3 oz white chocolate 85 g; finely chopped
- 3 oz full-fat cream cheese 85 g; room temperature
- 3 tbsp homemade thandai powder see petitepaprika.com/small-batch-thandai-powder/
- 2 tbsp powdered sugar sifted if lumpy, plus more to taste
Garnish
- white chocolate curls or shavings
- 2 tbsp pistachios finely chopped
- food-grade dried rose petals
Instructions
Prep for whipping
- Chill the mixing bowl and whisk attachment for 15 to 20 minutes. Cream should be straight from the refrigerator.
Whip the cream
- Beat cold heavy cream on medium-high until stiff peaks form, about 3 to 4 minutes. Do not overbeat. Transfer to another bowl and refrigerate.
Melt the white chocolate
- Melt chopped white chocolate in a heatproof bowl over simmering water (bottom of bowl not touching water) or in the microwave in 15-second bursts, stirring each time.
- Remove from heat and cool until barely warm to the touch, not hot.
Make the thandai base
- In the same bowl used for cream (no need to wash if dry), beat room-temperature cream cheese with thandai powder and powdered sugar until completely smooth, scraping the bowl often.
- Beat in cooled melted white chocolate until combined. Taste; add a little more powdered sugar if needed before folding.
Fold and pipe
- Fold whipped cream into the cheese mixture in three additions with a spatula, cutting and folding gently in one direction until no streaks remain.
- Pipe or spoon into dessert glasses, filling about three-quarters full.
Chill and garnish
- Refrigerate at least 2 hours until set. Garnish with white chocolate curls, pistachios, and rose petals just before serving.
Notes
Homemade thandai powder on the blog is unsweetened. Store-bought sweetened masala needs less powdered sugar; start with 1 tbsp sugar and adjust.
If the base looks loose before folding, chill it 20 minutes, then fold in cream. Warm chocolate melts the cheese into a runny mix.
Assembled mousse keeps covered in the refrigerator up to 2 days. Add dry garnishes at serve time so nuts stay crisp.
For 6 to 8 smaller portions, use 2 oz glasses and pipe a little less per cup.
Check white chocolate labels for gluten if you need gluten-free; this recipe is eggless and gelatin-free as written.
Tried this recipe?Let us know how it was!