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Mint Chocolate Mousse

The flavours of this mint chocolate mousse are inspired by Moroccan mint tea
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Prep Time 2 hours
Cook Time 3 hours
4 hours
Total Time 9 hours
Servings 4 servings

Ingredients
  

  • 1 cup heavy cream
  • 1 1/2 tbsp unsalted butter
  • 3 tsp loose leaf gunpowder green tea
  • handful mint leaves
  • 1 1/2 cup dark chocolate (70% cocoa solids) roughly chopped
  • 1/2 tsp vanilla extract
  • 1/3 cup superfine sugar
  • 3 large egg yolks
  • pinch salt

Instructions
 

  • Heat the cream with the butter in a small saucepan over medium heat until it comes to a boil. Remove the pan from the heat and stir in the gunpowder tea and mint leaves. Leave to steep for 30 minutes.
  • Strain the cream and butter mixture thoroughly, discarding the tea and mint leaves, return to the saucepan and set over medium-low heat. Add the chocolate and vanilla and heat for about 4 minutes, stirring, until the chocolate has melted and the mixture is smooth. Remove the pan from the heat and leave the mixture to cool for a few minutes.
  • Whisk the sugar, egg yolks and salt together in a large bowl using a hand-held electric mixer until pale in color. Pour in the chocolate mixture while stirring constantly and continue stirring until smooth and well combined. 
  • Divide the mixture between 4 small pots or ramekins and chill in the fridge for about 1 hour until firm. If you keep the pots in the fridge for more than 2 hours, leave them at room temperature for 30 minutes before serving.