This Chai Mousse Cake requires no baking, comes together in 30 minutes, tastes absolutely delicious, and looks just as lovely! With a cake rusk base, chai mousse center, and Parle-G topping, this dessert is every chai lover’s dream come true.
Just like most South Asians, I am obsessed with chai.
I can literally not function with my two cups every day. It’s not a want, it’s a NEED.
So naturally, I am also obsessed with making chai-flavored desserts, and this one might be my favorite yet because not only is it delicious, but it’s also super easy to make and requires no baking. That’s a win-win in my book.
You need no specialist equipment and the cake will come together in 30 minutes.
I know you’re excited about this recipe, so let’s get into the details.
Before we get into the recipe – I have used a pastry frame to assemble this dessert. However, you can layer it in a serving dish (Tiramisu style), and serve it within that dish itself. Makes your life a lot easier!
Cake Rusk Base
Instead of a traditional cake, this recipe uses cake rusks soaked in chai as a base. Cake rusks are basically dehydrated cakes, so once you soak them in chai, they rehydrate and have a soft, cake-like texture. Using cake rusks not only adds to the flavor of chai by hitting the nostalgic note of the chai and rusk combination but also makes the recipe a lot easier.
Here are the steps for creating the cake rusk base.
- Make a batch of regular milk and water chai. You can use any chai recipe you like. Just make sure not to make it too strong and to add sugar and any spices if you want the masala chai flavor. Strain and let it cool down to room temperature.
- Soak each cake rusk in the chai for 10 seconds on each side, drain the excess, and place it in your chosen dish. Make sure not to soak them for too long or they will break.
- Continue soaking each rusk until the bottom layer is full.
Masala Chai Mousse
This masala chai mousse is one of the simplest, yet most flavorful recipes. You only need a few ingredients and no eggs, and the mousse comes together in 20 minutes.
Here are the steps for making the masala chai mousse.
- In a saucepan, add milk, cream, tea leaves, sugar, and whole spices of your choice (I use cardamom, cinnamon, and ginger). Let the mixture steep on low heat for 5-8 minutes until the tea has infused well into it. Make sure that the cream does not boil.
- In a separate bowl, place the white chocolate, then strain the tea mixture and pour it over the chocolate while it’s still hot. Let it sit for a minute, allowing the chocolate to melt, then whisk until fully combined. You can also add a pinch of chai masala powder at this step to make it more flavorful. Set aside until it cools down.
- Whisk the whipping cream in another bowl until it reaches medium-stiff peaks. Make sure not to overmix at this step or it will split when mixing it with the chai ganache.
- Once the chai mixture has cooled down, pour it into the whipping cream and fold it in gently with a silicone spatula until fully combined. Make sure to do this gently so that the air does not get knocked out of the mousse.
- Pour the mousse over the cake rusk layer, and spread it evenly. Cover and let the cake chill in the fridge for up to 4 hours or overnight.
- Before serving, place the Parle-G biscuits on top of the set mousse. Don’t place them beforehand or they will become soggy.
Ready to get started? Let’s go!
PS: I always measure ingredients in grams, never in cups. Using a measuring scale is the only way to bake accurately. Cups are unreliable and can give different measurements, so I suggest you buy a measuring scale before you start baking! If you can’t get your hands on one, you can use the online tools for converting grams into cups; however, I do not guarantee their accuracy.
No-Bake Masala Chai Mousse Cake
Equipment
- 8" square or 7" rectangle pastry frame or glass serving dish
- Hand whisk
- Electric mixer with whisk attachment optional
- Silicone spatula
- Offset spatula optional
Ingredients
Cake Rusk Base
- 100 ml water
- 100 ml milk
- 5-7 grams tea leaves
- 5 grams sugar
- 4 pods cardamom
- 1 stick cinnamon
- 200 grams cake rusk
Masala Chai Mousse
- 180 ml full-fat milk
- 165 ml liquid whipping cream
- 18-20 grams chai leaves depending on how strong they are
- 40 grams sugar
- 4-6 cardamom pods
- 1 inch ginger
- 1 cinnamon stick
- 1/2 tsp chai masala powder optional
- 225 grams white chocolate
- 250 ml liquid whipping cream
- 1 packet Parle-G biscuits for topping
Instructions
Cake Rusk Base
- Prepare the chai: In a saucepan, combine milk, water, tea leaves, sugar, cardamom, cinnamon, and any other whole spices you’d like to use. Bring the mixture to a boil, then lower the heat and let it gently simmer for about 5 minutes. Strain the tea and allow it to cool completely.
- Dip each cake rusk into the cooled chai for about 10 seconds on each side, ensuring they absorb enough liquid without becoming too soft. Shake off any excess and arrange them in your serving dish.
- Repeat this process until you’ve covered the entire base with soaked rusks.
Masala Chai Mousse
- In a saucepan, heat milk and cream over low heat, then add tea leaves, sugar, and whole spices like cardamom, cinnamon, and ginger. Let the mixture steep for 5-8 minutes, allowing the flavors to infuse fully. Be careful not to let the cream reach a boil.
- Place white chocolate in a separate bowl. Strain the warm chai mixture directly over the chocolate and let it sit for a minute so the heat can melt the chocolate. Stir until smooth and fully combined. For extra depth of flavor, you can mix in a pinch of chai masala at this stage. Set aside to cool.
- In another bowl, whip the heavy cream until medium-stiff peaks form. Avoid overwhipping, as it can cause the texture to break when combined with the chai mixture.
- Once the chai ganache has cooled, gently fold it into the whipped cream using a silicone spatula, making sure to keep the mixture airy and light.
- Pour the prepared mousse over the cake rusk layer, spreading it out evenly. Cover and refrigerate for at least 4 hours or overnight for the best texture.
- Right before serving, top the chilled mousse with Parle-G biscuits. Avoid placing them too early, as they may become soggy.
Notes
-
Brew the Chai Just Right
Letting the tea simmer for a few minutes ensures a deep, aromatic flavor. However, avoid over-simmering, as it can turn bitter. -
Cool the Chai Completely
Before dipping the rusks, make sure the chai has cooled down. Hot chai can make them too soft too quickly, causing them to fall apart. -
Quick Dips for the Rusks
Dip each cake rusk for just about 10 seconds on each side. Any longer, and they may become too soggy and lose their structure. -
Use Good-Quality White Chocolate
The mousse’s creaminess depends on the chocolate, so opt for a high-quality brand for the best texture and flavor. -
Whip the Cream Carefully
Stop at medium-stiff peaks. Overwhipping can cause the mousse to split or become grainy when mixed with the chai ganache. -
Fold, Don’t Stir
When combining the whipped cream and chai mixture, use a gentle folding motion to keep the mousse light and airy. Stirring too aggressively can deflate the mixture. -
Chill for Best Results
Let the mousse set in the fridge for at least 4 hours or, ideally, overnight. This helps develop the flavors and gives the mousse its perfect texture. -
Add the Biscuits Last
Place the Parle-G biscuits on top just before serving to maintain their crunch. Adding them too early can make them soggy.
This is one of those desserts that looks like you spent hours in the kitchen, but really takes only 30 minutes, and can be prepped the night before, making it perfect for celebrations like Eid.
If you give this recipe a try, don’t forget to let me know how you liked it in the comments. And of course, share it with me on Instagram!
Until next time!
