Chocolate Mousse with Earl Gray and Bergamot and Cocao Nibs Crumble

Chocolate Mousse with Earl Gray and Bergamot and Cocao Nibs Crumble

Dilmah has curated a range of unique recipes for those keen to put a contemporary twist on some classics this silly season. Tea is used in recipes to enhance flavours, breathing new life into traditional spreads.

Ingredients
Chocolate mousse:
4 egg yolk
200ml milk
100 g sugar
20 ml captain Morgan rum
175g manjari chocolate
200ml cream (to whisk)
20 g Dilmah Original Earl Gray Tea

Cacao nibs crumble:
200g-flour
120g butter
50g sugar
25g cacao powder
30 g crushed cacao nibs

Chocolate tuille:
200g dark chocolate
300ml water
100g isomalt sugar
80g sugar
20g glucose

3g xantana

Method
For the Chocolate mousse:
Infuse the cream milk with 101g of Original Earl Gray Tea overnight (12 hours)
Whisk the yolks with the sugar and pinch of salt.
Cook in a small saucepan with the infused milk.
When it reaches the 80°C, remove from the heat, and pour over the melted manjari chocolate.
Allow to cool, whisk the infused cream until it holds soft peaks.
Fold the cream into the chocolate, fill it into piping bags.

For the Cacao nibs crumble:
Crush cacao nibs in the mortar and pestle.
Combine the flour with rest of the dry ingredients, add the butter. Place it on baking paper, bake at 180°C for 10 minutes.

Chocolate tuille:
Boil the water with sugar, glucose and isomalt.
Melt chocolate over Au bain-marie, pour the liquid in, add xantana.
Lay the mixture on silicon sheet, bake on 130°C for 30 mins. Place it on baking paper, bake at 180°C for 10 minutes.