1️⃣ Melt the Chocolate:
• Gently melt the camel milk chocolate using a double boiler or microwave in 20-second intervals.
• Stir until smooth and set aside to cool slightly.

2️⃣ Prepare the Egg Base:
• In a medium bowl, whisk the egg yolks until thick and pale yellow.
• Slowly stream in the melted chocolate while whisking continuously to temper the eggs.

3️⃣ Add Flavorings:
• Stir in cardamom powder, rose water, and saffron threads until the mixture is smooth and evenly infused.

4️⃣ Whip the Cream:
• In a separate bowl, beat the heavy cream until soft peaks form.

5️⃣ Combine & Fold:
• Gently fold the whipped cream into the chocolate mixture in batches until fully incorporated.
• Take care not to deflate the mousse.

6️⃣ Chill the Mousse:
• Spoon the mousse into dessert glasses or ramekins.
• Refrigerate for at least 2 hours, or until set and chilled.

7️⃣ Garnish & Serve:
• Top with crushed pistachios, a few edible rose petals, or gold leaf just before serving.