Organic Milk Chocolate Mousse


6 chocolate bars (10.8 oz/306g) Black Masala Chai Milk Chocolate from The TeaRoom (See below for list of other milk chocolate bars available)

- 1 pint (0.47ltr) Organic Heavy Whip Cream (one can use non-organic if organic is not available)

Required Tools:

- 1 medium size pot

- 2 stainless steel bowls, 1.5 to 2 quarts capacity (you can use glass/ceramic bowls instead

- Mixer, electric or hand

- Whisk

- Spatula (spoon will do if you donít have a spatula)

- Glass bowl or individual glasses for serving



- Fill pot half with water, bring to a boil

- Break chocolate bar into 3-4 pieces per bar, put all pieces in 1 stainless steel bowl

- Whip cream in other stainless steel bowl until lightly whipped (not too stiff, check video), do not over do it


- Place stainless steel bowl containing the broken chocolate in the pot with the hot water, melt chocolate, do not let the water boil or let the bowl touch the water

- Stir chocolate until melted approximately 104 degrees F (40 degrees C)

- Remove melted chocolate from hot water pot

- Add only 1/5 of the whipped cream to chocolate, stir firmly with whisk, put bowl back on the hot water for a few seconds to smoothen the mix

- Add another 1/5 of the whipped cream, beat strongly again. If necessary, put again back on the hot water to mix chocolate & whip cream well

- Add the remaining 3/5 whipped cream, mix delicately


- Put mixture in large glass bowl or individual containers (glasses, cups ...)

- Refrigerate for at least 2 hours

4th : Enjoy!

Key: Do not over whip the cream, it should just fall off a spoon.

- Mousse can be made a day ahead and kept in the fridge. Make sure it is covered/sealed properly as the mousse takes on other smells easily

The following tea-infused milk chocolate bars are available from The Tea Room :

- Honeybush Caramel

- Jasmine

- Bedouinís Mint

- Pina Colada

they can be purchased from the link below.

Purchase here