Melt Chocolate And Cream In A Double Boiler Till Chocolate Melts Completely And The Mixture Is Lumpfree. Let It Cool Completely.
Whip Cream To Stiff Peaks. Add Thandai Paste ,Rose Essence And Saunf At The Soft Peak Stage. You Could Adjust The Thandai Based On The How Strong You Want The Flavor.
Gently Fold In The Cool Chocolate Ganache. For The Base Graham Crackers Or Digestive Biscuits - One Packet Or More Depending On The Tin Size Melted Butter - 4 To 5 Tbsp
Grind Or Crush Biscuits In A Grinder. Add Melted Butter To It And Mix Well. The Mixture Should Resemble Wet Sand And Should Come Together If Pressed In The Palm.
In A Spring Form Pan Lines With Parchment Paper Put The Biscuit Base And Even It Out,Pressing It Form An Even Layer. Refrigerate For 15 Minutes.
For Assembling :Pour The Mousse Over The Biscuit Base And Level The Top.
Garnish With Nuts And Chill Till It Sets Completely.
Gently Run A Knife Around The Edges Of The Cake And Unmould. Cut And Serve.
