150g Cadbury Silk chocolate (melted)
200ml heavy cream
2 tbsp Thandai powder
2 tbsp powdered sugar
1/2 tsp cardamom powder
1/4 tsp saffron strands (soaked in warm milk)
Whip powdered sugar with the heavy cream until soft peaks for a light mousse.
Gently fold in the melted Cadbury Silk chocolate, mixing carefully to maintain the smooth and creamy texture.
Add Thandai powder, cardamom, and saffron milk, mixing well to blend the rich, fragrant flavors with the mixture.
Pipe or spoon the mousse into serving glasses, ensuring to distribute it evenly for a stunning and delicious dessert.
Refrigerate for at least 2 hours to harden the mousse and create a rich and creamy texture.
Top with chopped nuts and strands of saffron for presentation before serving, providing a holiday look as well as an exquisite crunch.