Break the chocolate into pieces and add it to a microwave-safe bowl along with heavy cream.
Heat in the microwave in 30-second increments (at 50% power) and mix at each interval to prevent chocolate from burning. (I did mine for 45 seconds). Alternately you can also use the double broiler method.
Add the thandai powder and mix until well combined and smooth.
Cover the bowl and chill in the fridge for 1-2 hours or until the mixture is firm enough to handle.
In the mean while, line a baking sheet with parchment paper and keep it ready.
After 1-2 hours, remove the thandai truffle ganache from the fridge.
Scoop out 1 tablespoon of the mixture using a small cookie scoop or a tablespoon and shape it into a smooth ball.
Place on the lined baking sheet. The truffle balls may get soft at this point with the heat from your hand and go flat when placed on the sheet, that is ok. We will reshape them later. Refrigerate them for another hour.
After an hour, take them out of the fridge, let them sit for 5 mins and then shape them into perfect balls again. This step may not be required if the balls have retained their original shape.
Place them back in the fridge while we melt and get the chocolate ready.
Melt white candy melts (or chocolate chips) in a microwave-safe bowl as per package instructions.
Add the truffle ball to the melted chocolate. Use a spoon to pour chocolate over the top of the ball to coat it fully. With a fork, lift the truffle out, tap off any excess chocolate.
Transfer back on a parchment-lined tray. You might have to wiggle it a bit. Alternately use a toothpick to slide it out. Work quickly before the chocolate starts to set.
While the chocolate is still wet sprinkle the crushed dried rose petals and sliced pistachios as garnish.
Allow the chocolate to set completely. Repeat for the remaining truffles.
Beautiful and delicious Holi special thandai truffles are ready!! Share with family and friends and enjoy!!