Thandai Mousse Infused With Chocolate And Cashews For Holi: A Decadent

Ingredients

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Melt Chocolate

[{ "selector": "#anim2", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Take chocolate in a bowl, add heated milk over it and stir to make a smooth ganache.

Prepare Thandai Base

[{ "selector": "#anim3", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Combine thandai powder and cashew paste in a bowl. Add the melted chocolate and mix well.

Whip Cream

[{ "selector": "#anim4", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Whip the chilled heavy cream with powdered sugar. Fold in the thandai mixture.

Chill Mousse

[{ "selector": "#anim5", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Fill glasses or bowls with the mixture, freeze for 2 hours. Garnish with chopped nuts, chocolate shavings, and rose petals. Serve and enjoy.