Rooh Afza Mousse
A delicious, easy to make Rooh Afza dessert paired with pistachios. If you love Rooh Afza, this is the perfect dessert for you!
Equipment
- Stand or electric mixer
- Silicone spatula
- Serving dish (7x7) or individual serving bowls
Ingredients
Rooh Afza Mousse
- 200 gs white chocolate
- 75 ml milk
- 75 ml liquid whipping cream
- 255 ml liquid whipping cream/heavy cream
- 80 ml Rooh Afza syrup
- Sweetened whipped cream for topping
- Chopped pistachios for topping
Instructions
Rooh Afza Mousse
- In a heat-proof bowl, add the white chocolate.200 gs white chocolate, 75 ml milk, 75 ml liquid whipping cream, 80 ml Rooh Afza syrup
- Add the milk, whipping cream, and Rooh Afza in a saucepan and bring it to a boil. Once it’s hot, pour the milk mixture over the chocolate, let it sit for a minute until the chocolate melts, then whisk together until the chocolate is properly incorporated into the milk mixture.
- In a separate bowl, add the liquid whipping cream and whip it with a hand or electric mixer until it reaches medium peaks.255 ml liquid whipping cream/heavy cream
- Once the milk mixture has reached room temperature, gradually pour it into the whipped cream while folding the mixture gently with a silicon spatula.
- Pipe the mousse into individual cups or place it into a large serving dish and chill for 2-4 hours, until completely set.
- Once set, top the dessert with some sweetened whipped cream and chopped pistachios. Serve cold.Sweetened whipped cream, Chopped pistachios
Notes
Do not overwhip the cream. If the cream is whipped too stiff, it can become grainy or split when folded into the chocolate mixture. Medium peaks are perfect.
Cool the chocolate mixture properly. If it’s too warm when combined with the whipped cream, it can deflate the mousse and make it dense.
Chill long enough. The mousse needs time in the fridge to firm up and develop its texture, so don’t rush this step.