Chocolate Thandai Mousse With Roasted Cashews For Holi 5 Tips For Perfection

Use Good Quality Chocolate

[{ "selector": "#anim1", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Use premium dark chocolate to get the restaurant-like richness and texture.

Steep Thandai Powder in Cream

[{ "selector": "#anim2", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Add thandai powder to warm cream and let it steep for 10 minutes for enhanced flavor.

Whip Cream to Soft Peaks

[{ "selector": "#anim3", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Avoid over or under-whipping the cream, whip only until soft peaks form.

Roast Cashews

[{ "selector": "#anim4", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Lightly roast cashews until golden. Fold it into mousse.

Chill and Garnish

[{ "selector": "#anim5", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Pour mousse in cups, refrigerate for 2 hours, and garnish with leftover cashews and chocolate shavings.