Food : Appetisers
CHOCOLATE-t-MOUSSE
Ingredients
Chocolate Mousse
• 4 Egg Yolks
• 200ml Milk
• 100g Sugar
• 20ml Captain Morgan Rum
• 175g Manjari Chocolate
• 200ml Cream (to whisk)
• 20g Dilmah Original Earl Grey Tea
• Pinch of Salt
Cacao Nibs Crumble
• 200g Flour
• 120g Butter
• 50g Sugar
• 25g Cacao Powder
• 30g Crushed Cacao Nibs
Chocolate Tuille
• 200g Dark Chocolate
• 300ml Water
• 100g Isomalt Sugar
• 80g Sugar
• 20g Glucose
• 3g Xantana
MethodChocolate Mousse
- Infuse the milk with the Original Earl Grey overnight (12 hours).
- Whisk the yolks with the sugar and a pinch of salt.
- Cook in a small saucepan with the infused milk. When it reaches 80°C, remove from heat, and pour over the Manjari chocolate.
- Allow to cool, whisk the cream until it holds soft peaks.
- Fold the cream into the chocolate and fill it into piping bags.
Cacao Nibs Crumble
- Crush cacao nibs in the mortar. Combine the flour with the rest of the dry ingredients, add the butter. Place it on baking paper, bake at 180°C for 10 minutes.
Chocolate Tuille
- Bring the water to boil with sugar, glucose, and isomalt.
- Melt chocolate over a bainmarie, pour the liquid in, add xantana. Lay the mixture on a silicon sheet and bake at 130°C for 30 mins.
The range of Dilmah Tea used
- Dilmah t-Series Designer Gourmet Teas
The variety of Dilmah Tea used in the recipe
- t-Series The Original Earl Grey
Created by : Vilmos Dohnal