Coat rasmalai balls in chocolate, freeze to set, and decorate with edible golden leaf for serving.
Drizzle shredded coconut on chocolate-coated rasmalai balls to give it a tropical flavor.
Center rasmalai with berries, coat with chocolate, and drizzle berry sauce on top.
Roll chocolate-coated rasmalai balls in chopped nuts for a crunch.
Decorate chocolate rasmalai with colorful sprinkles or tutti frutti for a whimsical touch.